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Essentials: Beer-Battered Onion Rings

Source of Recipe

From "Williams-Sonoma Comfort Food" by Rick Rodgers


Recipe Introduction

"Although a grilled steak or cheeseburger and onion rings makes a perfect combination, these crunchy rings can be replaced with vegetables. Try broccoli or cauliflower florets, button mushrooms, or thawed frozen artichoke hearts. Finish with salt and a squeeze of fresh lemon juice, and serve with fried or grilled fish."

List of Ingredients

â—¦ 1 cup (4 ounces) cake flour
â—¦ 1 large egg
â—¦ Fine sea salt
â—¦ ¼ teaspoon cayenne pepper
â—¦ ¾ cup lager beer
â—¦ 2 large (about 1 pound) Vidalia or yellow onions
â—¦ Canola oil for deep-frying
â—¦ Ketchup for serving, optional


Recipe

In a bowl, whisk together the flour, egg, ½ teaspoon 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 the 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, if desired.

Makes 4 to 6 servings