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Author Notes: Crispy, crunchy, golden brown, retro deliciousness. Indulge! —TheLastWonton
Serves 4-6 appetizer/side servings
BEER-BATTERED ONION RINGS
- 2 sweet onions, Vidalia, Walla Walla or Maui
- 1/2 cup flour, plus extra for dredging
- 1/2 cup rice flour
- 1 teaspoon fine sea salt
- 3/4 teaspoon baking powder
- 1 cup ice-cold beer or soda water
- Canola oil, for frying
- 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.
- 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.
- 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.
- 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.
- ps. These golden rings are quite yummy sprinkled with great quality Parmesan, while they are hot.
- 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!
- 1/2 cup ketchup
- 1/4 cup mayonnaise
- 2 tablespoons malt vinegar
- 1 tablespoon dark soy sauce
- 2 teaspoons creamed horseradish
- 1/2 teaspoon freshly ground black pepper
- Few shots Tabasco
- Mix, mix, whisk, whisk, all together and voila. Serveroo dunkeroo with hot from the fryer, crunchy, golden brown onion rings.