Old Diner Beer-battered Onion Ring

READY IN: 3hrs 30mins
SERVES: 8-10




  • Slice the onions crosswise about 1/2 inch thick and then carefully separate the slices into rings.
  • You should have about 8 cups.
  • Place the rings in a wide shallow dish in as few layers as possible.
  • In a bowl, whisk together the milk and ice water.
  • Pour evenly over the onions.
  • Cover the dish with plastic wrap and refrigerate for at least 2 hours or overnight.
  • Very carefully turn the rings at least once to soak them evenly.
  • Meanwhile, make the batter.
  • In a large bowl, whisk together the flour, salt, dry mustard, and pepper; set aside.
  • In a bowl lightly beat the eggs; whisk in the vegetable oil, and then the beer and Tabasco, mixing well.
  • Make a well in the center of the flour mixture and pour in the egg mixture all at once.
  • Using a whisk and starting in the center of the bowl and working outward, whisk until the mixture is free of lumps.
  • Cover and let stand for at least 2 hours or as long as overnight in the refrigerator.
  • Line 2 baking sheets with a double layer of paper towels.
  • Using tongs, remove the onion rings from the milk mixture, shaking off the excess liquid, and let drain on one of the prepared sheets.
  • Pat the onion rings dry with more paper towels to remove all excess moisture.
  • In a deep-fat fryer or large heavy saucepan over medium-high heat, pour in vegetable oil to a depth of at least 3 inches.
  • Heat until the oil registers 375 degrees on a fat frying thermometer, or until a bread cube dropped in browns in about 45 seconds.
  • Stir the batter.
  • Working in batches and using the tongs, dip the onion rings into the batter, shaking off any access.
  • Quickly but carefully drop them into the hot oil.
  • Fry them turning occasionally with the tongs until they are a deep golden brown, 4-5 minutes.
  • Transfer the cooked ones to the other paper towel lined sheet.
  • Cook them all and serve them.