Beer-Battered Onion Rings

From Cook's Country | June/July 2009

Why this recipe works:

Tasters preferred the gentle flavor of sweet onions to any other kind for our Beer-Battered Onion Rings. After testing many different batters, we settled on a beer, flour, salt, pepper, baking powder, and cornstarch batter. The beer gave the coating flavor, and the carbonation also provided… read more

Tasters preferred the gentle flavor of sweet onions to any other kind for our Beer-Battered Onion Rings. After testing many different batters, we settled on a beer, flour, salt, pepper, baking powder, and cornstarch batter. The beer gave the coating flavor, and the carbonation also provided lift to the batter. Baking powder yielded a coating that was thick and substantial, yet light, while cornstarch added crunch to the coating. Before frying our Beer-Battered Onion Rings, we soaked the onions in a mixture of beer, malt vinegar, and salt to soften them and build flavor.

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Serves 4 to 6

In step 1, do not soak the onion rounds longer than 2 hours or they will turn soft and become too saturated to crisp properly. Cider vinegar can be used in place of malt vinegar. Use a candy thermometer to make sure the oil gets to 350 degrees. Ordinary yellow onions will produce acceptable rings here.

Ingredients

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