Beer-Battered Onion Rings
From Cook's Country
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.
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.
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