Last night as I stood in the kitchen pondering what I could possibly make for a Valentines Day treat, nothing came to mind. I am however of the belief that if I think hard enough there is always some thing. So just like Violet Baudelaire, the eldest child in Lemony Snicket’s A Series of Unfortunate Events, I tied a string in my hair and voila’…….beer battered onion rings.

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Beer Battered Onion Rings

Tender rings of onion coated with a light beer batter.

Course Appetizer

Cuisine American, Pub Fare

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Beer Batter 1 hour hour

Total Time 1 hour hour 30 minutes minutes

Servings 6

Ingredients

Beer Batter

• 1 cup flour
• 1 cup beer domestic light

Rings

• 2 large sweet onions
• 2 Tablespoons corn starch
• 1 ½ - 2 cups peanut oil
• Beer batter

Instructions

Beer Batter

• Mix well, cover, and let stand at room temperature 1 hour

Rings

• Remove ends and skins from the onions and cut into 1″slices. Separate the rings discarding pieces that are too small and any thin membranes from between the layers.
• Place the separated rings in a plastic bag with 2 tablespoons of corn starch and shake to coat rings.

Fry

• Pour oil into a large heavy skillet. Heat the oil slowly over medium heat until it reaches about 370 degrees. The oil should shimmer but not smoke.
• Peanut Oil is one of the best for deep frying, but a vegetable oil will also work.
• Do a “test” ring once the oil is hot, and adjust heat if needed.
• Dip the rings into the batter to turn to coat. Shake off the excess batter.
• Slide the coated rings carefully into the oil.
• Fry the rings until a golden color starts to appear around the edges, about 2 minutes. Turn the rings carefully to avoid splattering by using a kitchen spider or tongs, cooking for another 2 minutes.
• I rely on the color of the batter more than cooking time to determine if the rings are done.
• Place the rings on a wire rack over baking sheet lined with a paper bag or news paper to drain excess grease.
• You can keep the rings hot under a heat lamp or an oven at 200 degrees.

Serve

• Enjoy the rings while they are hot and fresh. Serve with ketchup, mayonnaise, or my favorite Creole Mustard Dipping Sauce.

Notes

There are many thoughts as to which type of onions make the best rings. Maui Sweet Onions are preferred by many, I typically use whatever is readily available.

 

I have tried making this batter with a variety of different beers, even a craft IPA my brother in-law brewed, but found the best results come from an inexpensive light beer.