Brew up your food and side dish game with this recipe for hot, crispy Onion Rings with Beer.
INGREDIENT
– 2 cups all-purpose flour, divided– 2 teaspoons paprika– 1 teaspoon garlic powder– 2 teaspoons salt– 1/2 teaspoon pepper– 1 1/2 cups (12 ounces) pale ale beer (See Kelly's Notes)– 2 large yellow or Vidalia onion– Vegetable oil, for frying– Spicy ketchup, for dipping (optional)
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INSTRUCTION
Mix 1 ½ cups flour, paprika, garlic powder, salt, and pepper in a large bowl. Stir in the beer until completely blended. Rest the batter at room temperature for 10 minutes.
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Step 1
Cut the onions' stem tips and peel them while the batter rests. Slice onions horizontally into 1/2-inch rings and mix with the remaining ½ cup of flour.
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Step 2
Heat 2 inches of vegetable oil in a big, heavy-bottomed pot (Dutch oven) over medium-high heat until a deep-fry thermometer reads 375°F.
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Step 3
Working in batches, dip onion rings into the batter, shake off excess, and drop them into the hot oil. Avoid overcrowding the pot. Flip the onions once to ensure consistent browning and cook for 3 minutes in the oil.
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Step 4
Transfer the onions to a paper towel-lined plate using a slotted spoon. Salt them immediately. With the remaining onions, coat and cook again, returning the oil to 375°F between batches.