Beer-Battered Onion Rings
These crispy beer-battered onion rings are the ultimate comfort food. With a light and airy texture, a hint of spice, and a golden brown crispy coating, they are perfect for sharing with family and friends. Serve them hot with a side of ketchup for a classic and delicious treat that will have everyone coming back for more.
— Constant Cookbook
Ingredients
- 1 cup cake flour
- 1 large egg
- Fine sea salt
- 1/4 tsp. cayenne pepper
- 3/4 cup lager beer
- 2 large Vidalia or yellow onions (about 1 pound total weight)
- Canola oil for deep-frying
- Ketchup for serving (optional)
Instructions
- In a bowl, whisk together the flour, egg, 1/2 tsp. salt and the cayenne pepper until blended. Add the beer and whisk just until combined. Do not worry if the batter has a scattering of lumps. Let stand for 30 minutes.
- Meanwhile, cut the onions into thick rounds, and separate the rounds into rings. Pour oil to a depth of at least 3 inches into a large, heavy saucepan and heat over high heat to 350°F on a deep-frying thermometer. Preheat an oven to 200°F. Set a large wire rack on a rimmed baking sheet and place near the stove.
- In batches to avoid crowding, dip the onion rings into the batter to coat, letting the excess batter drip back into the bowl, and carefully add to the hot oil. Deep-fry until golden brown, about 3 minutes. Using a wire skimmer, transfer to the rack and keep warm in the oven while you fry the remaining onion rings.
- Transfer the onion rings to a serving platter and sprinkle with salt. Serve at once with ketchup. Serves 4 to 6.
- Variation: This batter also works well with other vegetables. Try broccoli or cauliflower florets, whole cremini or button mushrooms or thawed frozen artichoke hearts. Finish with salt and a squeeze of fresh lemon juice.
- Adapted from Williams-Sonoma <i>Comfort Food,</i> by Rick Rodgers (Oxmoor House, 2009).
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