Baked tomatoes and onion rings

Name: Baked tomatoes and onion rings
Cook time: 45 min
Total time: 45 min
Yield: 9
Ingredients: 1/8 l Beer; 1 Egg; 2 TABLESPOONS Flour; 1/2 TEASPOON Salt; 7-10 Tbsp Cayenne pepper; 100 g Cracker; 3 Onions (approx. 100 g each); 3 light red, firm beef tomatoes (600-750 g); 1 l oil for baking; 2-3 TABLESPOONS Cider vinegar; 100 g Fresh cream; 7-10 Tbsp Parsley; 7-10 Tbsp Kitchen paper

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 9

1/8 l Beer
1 Egg
2 TABLESPOONS Flour
1/2 TEASPOON Salt
7-10 Tbsp Cayenne pepper
100 g Cracker
3 Onions (approx. 100 g each)
3 light red, firm beef tomatoes (600-750 g)
1 l oil for baking
2-3 TABLESPOONS Cider vinegar
100 g Fresh cream
7-10 Tbsp Parsley
7-10 Tbsp Kitchen paper

Directions

1
Mix beer, egg and flour to a smooth dough and season with salt and cayenne pepper. Let stand for 1-2 hours. Grind the crackers in the universal chopper. Peel onions and cut into 1/2-1 cm thick rings. Remove the smallest inner rings and use them for other purposes. Put onion rings in a bowl of cold water for about 1 hour. Wash the tomatoes, dab dry and cut into slices of about 1 cm.
2
Dab onion rings dry with kitchen paper. Heat oil in a pot. Turn the onion rings in the baking dough and then in the ground crackers and bake in portions in the hot oil until golden brown. Drain well on kitchen paper. Drizzle with a little vinegar. Bake tomato slices like the onion rings and drain. Arrange on a plate together with a small bowl of crème-fraîche and serve garnished with parsley