Wednesday, February 8, 2012

Beer Battered Onion Rings

Forget Lord of the Rings.  I want to be Lord of the Onion Rings.  And not just any fast food drive-in onion rings.  Big, crispy onion rings with a flaky crust.  So as much as I hate using the deep-fryer and making my house smell disgusting for days, these were totally worth it.  Ideal alongside a burger and perfection alongside a juicy steak.  All that was missing was the red plastic basket to serve them in.  I'll have to work on that for next time.  Meanwhile, you should be frying these up.  NOW.
Lord of the Rings!
The Beer Battered Onion Ring Party!
Combine 1 cup of flour with beer.
Season well with salt and pepper.
(I also added a little Hatch chile powder)
Dip onion rings into batter
until evenly coated.
Dredge in flour, shaking off excess.
Fry until golden brown.
About 3-4 minutes.
Drain on paper towels.
Season with additional salt if desired.
(In this case, alongside a ribeye steak and
jalapeno creamed spinach.  Yum!)

Beer Battered Onion Rings

1 quart vegetable oil for drying
1 cup all-purpose flour
1 cup beer
1 pinch salt
1 pinch black pepper
4 onions, peeled and sliced into rings
additional flour for dredging

In a large, deep skillet or deep fryer, heat oil to 365 degrees F.  In a medium bowl, combine 1 cup flour, beer, salt and pepper.  Mix until smooth.  Dip onion slices in the batter until evenly coated.  Dredge in additional flour, shaking off excess.  (This creates the flaky crust.)  Deep fry in hot oil until golden brown, about 3-4 minutes.  Drain on paper towels.

Prep Time:  Approximately 20 minutes     Cook Time:  Approximately 4 minutes

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