One of my dearest blog reader-turned friends, Marion, happened to see this picture that I posted on my private facebook page and sent me an email asking for the recipe to my Yuengling beer-battered onion rings and I thought, ” Why not share it with everyone?”
It’s really super simple.
For starters, we used to fry all of our favorite appetizers in a pot filled with oil and finally went out and invested in a real fryer this year and, oh.my.gosh, what a difference it makes.
We don’t fry often, so we put off investing in one for a long time and now we kick ourselves for all of the burnt chicken I made us suffer through 😉
So, my first tip… run out and buy a fryer and then follow the heating directions for maintaining oil temperatures for onion rings.
Second, slice a few large onions into thick slices (about 1/2 inch thick).
Third, the batter…
Fill a mixing bowl with approximately 2 1/2 cups of flour.
Season flour with your favorite herbs. (I like to use either Emeril’s , cajun or creole spices just because I like the flavor but paprika, onion powder or garlic powder would be tasty as well)
Next comes my favorite part…
Now, I realize not everyone is fortunate enough to have access to Yuengling lager so I would just suggest a nice stout beer. (you don’t want to skimp with a light beer on this. The full flavor makes a tastier batter and let’s face it, it’s not like we’re worrying about calories when we’re eating fried onions.)
You will slowly whisk the beer into the flour mixture until it’s the consistency of pancake batter (I usually find it takes about 16-20 oz of beer, which leaves a bit of beer left over for… bonus! drinking 😉 )
Dredge the onions in the batter until fully coated.
Place a few onions at a time in the hot oil and heat until golden brown.
Place finished onions on paper towels to drain off excess oil.
Serve with a zesty horseradish dip.