Remember when you rendered all that lard to make wings for the superbowl. Well I hope you used yours the same way i used mine…to make a lard cock sculpture in honor of sandra lee…just kidding, i only did that with butter! Actually, I filtered it through a strainer and froze it for future use. Why? Because there’s no sense throwing out all that delicious lard yet. You can reuse lard for frying quite a few times. The real issue is that it will take on the flavors of what you’ve fried in it. So don’t fry fish and chips and then make donuts, or do do that if you like fish flavored donuts. In terms of storage, lard will definitely keep in the freezer for at least a year and its a good thing you kept it, because I have another scrumptious delicacy fried in lard for you. In fact if you’re making my wings you might as well make these since they use the same breading. They’re so easy that John Boehner can make them without crying…actually that probably isn’t true.
The only things you’ll need besides the breading is a beer and some eggs…oh and lard!
1 gallon of rendered lard (see my appropriately titled post “Rendering Lard!!!” for details)
2 cups of breading
1 bottle of good beer*
Larry, what do you mean by a good beer?
A good rule of thumbs is… any beer from a company that takes out television ads to say how good their beer is does not make good beer.
Note: this recipe makes more breading than needed for this recipe alone. Suck it up!
3 cups of all purpose flour
1/4 cup of salt
2 Tbs Garlic Powder
2 Tbs Onion powder
2 TBs fresh ground pepper
2 TBs of Cayenne pepper plus more if you like it spicy
1 TBs of Old Bay seasoning
The type of onion ring that you like is a matter of preference not unlike the type of woman you like. Some prefer them fat and thick, and some like them thin and slender. There’s no wrong way to have them and don’t let anyone tell you otherwise. I like them both ways at the same time.
Toss the onion rings in the breading gently, as you would if you were tossing someone’s salad.
In large bowl beat two eggs and add two cups of the breading. Mix well and then add about 1 bottle of good beer. The batter should have has the consistency of a soup.
What kind of soup?
A vichyssoise or the garlic soup from Jean Georges.
Dip the onions in the beer batter.
Shake off the excess batter. And then fry them in small batches in the lard at 350 degrees for a few minutes until they are golden brown.
So easy and so scrumptious!