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Serves
4-6 Appetizer/side servings
Author Notes
Crispy, crunchy, golden brown, retro deliciousness. Indulge! —TheLastWonton
Ingredients
- BEER-BATTERED ONION RINGS
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2
sweet onions, Vidalia, Walla Walla or Maui
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1/2 cup
flour, plus extra for dredging
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1/2 cup
rice flour
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1 teaspoon
fine sea salt
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3/4 teaspoon
baking powder
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1 cup
ice-cold beer or soda water
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Canola oil, for frying
- DUNKEROO
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1/2 cup
ketchup
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1/4 cup
mayonnaise
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2 tablespoons
malt vinegar
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1 tablespoon
dark soy sauce
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2 teaspoons
creamed horseradish
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1/2 teaspoon
freshly ground black pepper
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Few shots Tabasco
Directions
- BEER-BATTERED ONION RINGS
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Slice the onions crosswise about 1/4-inch thick, separating them into rings. Put about 1/2 cup extra flour, for dredging in pie plate.
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In a medium bowl, whisk together flour, rice flour, salt and baking powder. Whisk in beer until smooth. Batter should have a texture somewhere between pancake batter and heavy cream.
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Put about 2 inches of canola oil in a heavy bottomed pot, or wok, and set over medium high heat. When it's hot, but not smoking - a scrap of bread should sizzle when dipped in, you're ready, ready, freddy, to fry. In batches. Dredge onion rings in flour then dunk a few rings at a time in the batter to coat, letting excess drip off, into the bowl. Gently lay battered rings into the hot oil, turning with a chopstick or tongs as they turn golden brown, cooking about 1-2 minutes per side. If they are too dark, too fast, lower the heat.
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Transfer to a paper towel lined cookie sheet and shower with sea salt. Serve warm with Dunkeroo, ketchup, honey mustard or lemon aioli, for dipping.
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ps. These golden rings are quite yummy sprinkled with great quality Parmesan, while they are hot.
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Adapted from my Mom's old recipe box and Dinner with Julie for
The Last Wonton. Thanks oodles Mom! And Julie, I like the way you roll, and thanks!
- DUNKEROO
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Mix, mix, whisk, whisk, all together and voila. Serveroo dunkeroo with hot from the fryer, crunchy, golden brown onion rings.
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