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Beer-battered Onion Rings

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I am a fan of the onion ring. Done well, they’re glorious things, crisp and golden, with a sweet onion that hopefully doesn’t slither out when you bite into it. I rarely order them, unless I know they’re going to be good – it’s a high fat investment for something sub-par. And I rarely make them at home, but once in awhile I do – when there are people around to share, and I have a few nice, sweet onions that I don’t want to smother in the bottom of a soup or stew. They’re simple to make, and you only need about an inch of oil in the bottom of a small pot – there’s no need to heat vats of oil or invest in a deep fryer.

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They’re cheap – and look what you get. Just-fried and paper towelled, showered with salt and brought straight to the table – with a quickly stirred together aioli of lemon juice, mayo and mustard – will make your people very happy.

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Slice your onion crosswise and separate them into rings, then toss with flour – if the little skin starts to separate, just pull them off – this is what encourages them to slither out of their crackly casings.

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Canola oil works perfectly – you don’t need a special thermometer, only a wooden spoon handle or scrap of bread. My Belgian aunt, whose specialty was potato croquettes, taught me that if either sizzles when you dip it in, the oil is ready.

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Have a double layer of paper towel ready – I lay mine in the cast iron skillet that’s always on my stovetop – and shower with salt while they’re still hot. I like ground salt, so you get finer and flakier bits all at once. One onion will make a surprising number of onion rings – this formula will feed a small (or hungry) crowd.

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For a quick dip, spoon about 1/3 cup mayo into a small dish and stir in a spoonful of grainy mustard and squeeze of lemon. A good grind of pepper is good, too. Enjoy!

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onion rings 2

Beer-battered Onion Rings

Recipe link

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April 25, 2016

Ingredients

Beer-battered Onions:

1-2 sweet onions

1/2 cup all-purpose flour

1/4 cup cornstarch

1/2 tsp. baking powder

coarse or flaky salt

3/4 cup beer or soda water

canola oil, for cooking

Directions

1Slice the onions crosswise about 1/4-inch thick, separating them into rings.

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3In a medium bowl, whisk together the flour, cornstarch, baking powder and a pinch of salt. Whisk in the beer until smooth – it should have a texture somewhere between pancake batter and heavy cream.

4

5Heat about an inch of oil in a heavy medium pot set over medium-high heat. When it’s hot, but not smoking – a scrap of bread should sizzle when dipped in – dunk a few onion rings at a time in the batter to coat, then cook in the oil, turning with tongs as they turn golden. Transfer to a paper towel lined plate and shower with coarse salt. Serve warm - they're delish with lemon aioli for dipping. Serves 4-6.

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5 comments on “Beer-battered Onion Rings

  1. Hal Walker
    April 25, 2016 at 10:31 pm

    I love onion rings too, but … the best onion rings are spiced – like the one from A & W!!

    • Julie
      April 26, 2016 at 10:00 am

      I’ve never had them!! you could always add a spicy seasoning to these – great idea!!

  2. Emily @ Life on Food
    April 26, 2016 at 9:49 am

    These look absolutely fabulous! I wish I could make some while at work on my lunch hour. Instead I might just have to search for a local place to have something similar. So much for eating well today.

  3. anny
    October 9, 2017 at 6:36 am

    Can i use sparkling water instead of beer ?
    If i use soda water is this without sugar ?

    Thank you.

    • Julie
      October 15, 2017 at 7:30 pm

      It will work, but they may not brown as well as a batter made with beer.

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