1 no ingredients
Directions
Slice large onions into thick slices (about 1/2 inch
thick) Separate the slices into rings.
Purchase a package of Oriental-style Tempura Mix at
the grocery store (this is sold under the Ka-Me and
various other brand names).
Make the mix according to package directions, except
substitute cold beer for the liquid called for in the
directions.
Dip the onion rings in the batter, and deep fry until
light golden (it won't and shouldn't get too brown).
The result is a wonderful, crispy onion ring with a
very light batter coating that even people who usually
don't like onion rings seem to enjoy.
This batter is also good for fish, shrimp, fried
mushrooms, fried zucchini, etc.
Kathy in Bryan, TX
Servings: 1 batch
Kathy Pitts' Onion Rings Recipe brought to you by Recipe Ideas
Categories: Vegetable
The History of Recipes
Experts have proved the existance of recipes far back into the far past, certainly as far as the ancient Egyptians, and possibly even further than that. In practice though, sadly, these ancient recipes were just very basic pictorial, hieroglyphic or cunieform instructions for meal preparation.
Fascinatingly, the oldest recipe discovered so far, according to food historians is a series of stone tablets in ancient Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel exhilarated and blissful. During the time of the Roman Empire a roman called Apicius created a number of documents detailing recipes prepared by wealthy Romans. In his publication, Apicius describes how the roman meals were separated into hors d`oeuvre, main meal and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius recounts how the chefs of Roman times were skilled in the use of many herbs and spices, including some familiar names for example bay, rue and dill. As our culinary historical trip moves on a few more years we find a couple of cookery books dating from the 14th Century ; a book called `Forme of Cury`, and another entitled `Curye on Inglish`. The titles are a little misleading though, these have no connection with the indian food that is served today, but rather accounts of the types of meals on the tables of the rich people of the period. In the fifteenth century, people returning from the crusades brought us a variety of spices and herbs from middle-east cuisine, such as parsley and basil. These new culinary innovations prompted an explosion in recipe manuscripts, the majority of which are now in private cookery archives. By the arrival of the 20th century, cookbooks were highly popular mostly due to higher levels of literacy, people having more free time and having more money to spend. |
We hope you enjoy this Kathy Pitts' Onion Rings recipe.
