Beer Battered Onion Rings

Serves about 4 - 6 people

Crispy, flavorful, and perfectly golden brown. Onion rings have been a guilty pleasure of mine throughout my childhood. During my culinary days, I have developed and cooked so many variations and enjoyed all of them. But this recipe for Beer Battered Onion Rings is by far one of the top.

This batter recipe creates a thick coating of crunchy yumminess that is SOOO addicting. I like the savory bitterness of the beer coming through, too. But if you like yours a little less bitter, add 1 Tbsp of sugar to the batter.

When frying, give the oil time to come up to 375F degrees. When adding the onion rings, the initial temperature will drop. If it drops too low, instead of crispy crunchiest rings, you'll end up with soggy and greasy onions. Also, only drop 5 or 6 onion rings at a time - by limiting the amount of onions you add per batch will allow the oil temperature to recover quickly.

When it comes to serving these beauties, I love this Chipotle Mayo Condiment. But, of course, good ole' ketchup and mustard will do, too. Lastly, don't forget to grab a cold beer to celebrate your hard work!

Batter Ingredients

9 oz all purpose flour

1 Tbsp granulated sugar (optional)

2 tsp paprika or smoked paprika

2 tsp kosher salt

1 tsp garlic powder

1/2 tsp onion powder

1/2 tsp black pepper

Dash cayenne powder

12 oz - 14 oz favorite beer

Other Ingredients

2 large sweet vidalia onions, peeled and sliced into 1/2" rings

1/2 cup flour

About 2 qt. frying oil (vegetable, canola, corn, or peanut oil)

Coarse salt

Directions:

Heat Frying Oil: In a heavy bottom pot or dutch oven, fill with about 2" to 3" of frying oil. Over medium heat, preheat the oil until it reaches 375F on a deep frying thermometer.

Make the Batter: In a medium large bowl, combine the flour, paprika, salt, garlic, black pepper, and cayenne powder. Pour 12 oz of the beer into the flour mixture, lightly stir, set aside for 5 to 10 minutes to allow the flour to hydrate. After resting, whisk until smooth. If batter is too thick, thin out with another 2 oz. of beer or water.

Prepare the Onions: In a large bowl, separate all the onion pieces so they are all individual rings. Toss the onion pieces in the 1/2 cup of flour. Set aside.

Deep Fry the Onions: When the oil is ready, batter only the amount of onions to drop at one time - no more than 5 or 6 per batch. Batter each individual ring completely Fry until golden brown, about 3 to 3 1/2 minutes total. Remove them with a slotted spoon onto a plate or tray that is lined with paper towel. Salt immediately with coarse salt.

Serve with your favorite sauce or condiment.