Beer-Battered Onion Rings
photo by Ohtani
- Ready In:
- 1hr 30mins
- Ingredients:
- 9
- Serves:
-
4-6
ingredients
- 2 sweet onions (peeled and sliced into 1/2-inch thick rounds)
- 3 cups beer
- 2 teaspoons malt vinegar
- salt
- pepper
- 2 quarts peanut oil or 2 quarts vegetable oil
- 3⁄4 cup all-purpose flour
- 3⁄4 cup cornstarch
- 1 teaspoon baking powder
directions
- Place onion rounds, 2 cups beer, vinegar, 1/2 teaspoon salt, and 1/2 teaspoon pepper in zipper-lock bag. Refrigerate 30 minutes or up to 2 hours.
- Heat the oil in a large Dutch oven over medium-high heat to 350 degrees.
- While oil is heating, combine flour, cornstarch, baking powder, 1/2 teaspoon salt, and 1/4 teaspoon pepper in large bowl.
- Slowly whisk in 3/4 cup beer until just combined (some lumps will remain).
- Whisk in remaining beer as needed, 1 tablespoon at a time, until batter falls from whisk in steady stream and faint trail across surface of batter.
- Adjust oven rack to middle position and heat oven to 200 degrees.
- Remove onions from refrigerator and pour off liquid.
- Pat onion rounds dry with paper towels and separate into rings.
- Transfer 1/3 portion of rings to batter.
- One at a time, carefully transfer battered rings to oil.
- Fry until rings are golden brown and crisp, about 5 minutes, flipping halfway through frying.
- Drain rings on paper towel-lined baking sheet, season with salt and pepper, and transfer to oven.
- Return oil to 350 degrees and repeat with remaining onion rings and batter.
- Serve.
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Reviews
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This recipe was featured in America's Test Kitchen Best Recipes And Reviews 2010 and it was my first attempt at making onion rings at home. It really was not difficult and I was very pleased with the results - the onions were tender and the beer did add a lot of flavor. I did make one observation - make sure you do cut your onions 1/2" thick. Some of mine were not that thick (only by accident) and I found it made a noticeable difference - the thicker ones were much better. The onion kind of got lost in the thinner ones. The original recipe did state to use an ale or lager beer such as Bass or Samuel Adams and you will need two 12-Ounce beers. I bought the Samuel Adams, but unfortunately (or not) I had to buy a six-pack so I will be forced to make these again to use up the rest of the beer - darn that bad luck!
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They turned out pretty well. It's the second time I made it. Next time, I'd put a bit more salt in the batter. Also, the recipe yield is bigger than I expected, making nearly a whole sheet pan worth of onion rings, probably enough to serve 4 or 5 big helpings. I'd make it again. It gets pretty messy with the liquidy batter and hot grease spatters, so it's important to be ready for some serious clean up duties afterward.
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RECIPE SUBMITTED BY
AmyZoe
Nampa, Idaho
I love to try new recipes, and this is a wonderful site to find new additions. I rarely make the same thing twice because it's so much fun to try something different. My life long dream is to travel the world and eat my way around it.