The Back Of The Cupboard
1. Preheat the deep fryer to 190°C (375°F). Place a cooling rack on a baking sheet or line a baking sheet with paper towels. 2. In a paper bag or large bowl, toss the onion rings in the cornstarch to coat well. 1. In a bowl, combine the flour, cornstarch, baking powder and salt. Whisk in the beer.
2. Using your fingertips or a wooden chopstick, dip the rings in the batter, 4 or 5 at a time. Shake off excess batter and deep-fry for about 3 minutes, turning half way through cooking. Drain on the baking sheet. Season lightly with salt. Repeat with the remaining ingredients. I then sliced a large onion we had leftover from the turkey meatballs.
It really is okay if some of the rings are broken as you see here, it still tastes great and no one minds that its not a perfect O! Mix all dry ingredients together. I used some of the cornstarch leftover from coating the onions. I do not usually have pastry flour in the house so I used all purpose flour instead. Although the recipe calls for a pale ale, I used one of my husband’s favourite beers.
I would try the pale ale next time for sure, as the beer gives the batter its flavour I think it needs to be stronger than the honey can give. 1 cup of beer as you see was not enough. I ended up using almost the entire bottle save for a bit at the bottom. This may have something to do with the fact that I used all purpose flour instead of pastry flour. Here the ring to the front left has already been turned over, it turns a nice pale brown.
The ring to the right has been coated in bread crumbs like my other recipe calls for, I was interested in if this would prove to be a big difference. Crispy brown and ready for eating! The ones to the right are the ones that I coated in dried bread crumbs. My husband and I both prefered the texture and crunch they give, although even without they do have a nice crunch, and were not extremely greasy as I thought they might be.
I felt that I still prefered my original recipe, which I will have to post (soon!) but as I am not a beer drinker I could be biased. Actually I must say here I detest beer, but you don’t end up feeling like you’re eating onions dunked in it, and I did steal a couple before handing the rest over. My husband agreed it would be improved with a stronger beer such as Guiness or as the original recipe calls for, a pale ale. Happy St. Patrick’s day and happy frying!
When it is almost cool, stir in the butter, then chill the mix in the fridge. For the batter: mix the flour, milk, water, sugar, eggs, half the butter and a pinch of salt, to make a pourable, thick batter. Cover with clingfilm and put in the fridge for an hour. On a medium heat, coat the base of a nonstick frying pan with melted butter.
Add two to three tablespoons of batter, Lift, tilt and rotate the pan, so that the batter forms an even, thin layer, cook for 30 seconds to a minute, until golden underneath, then flip and repeat. Turn out on to a warm plate and with the remaining batterwhile you cook the rest. Whisk the custard lightly, folding in whipped cream if you would like it to be lighter, then layer the cooled pancakes with custard in between, reserving a few tablespoonfuls for later. Cover in clingfilm and put in the fridge to setchill for at least an hour.
To serve, spread the reserved custard on top, drizzle with runny honey, sprinkle with the orange zest and cut into wedges. Food styling: Tamara Vos. This article was edited on 13 February 2017 to clarify the cooking times for each pancake. An earlier version included resting time in the calculations.
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