A beer battered onion ring is the perfect blend of fluffy, light and crispy with just a bit of sweetness provided by the beer. It always proves to be a great side at any summer barbecue. Just like with the immensely popular BBQ pulled pork, you can provide this summer favorite alongside your burger or Philly cheese steak sandwich. Accompanied with a portion of some loaded fries and that instantly transforms it into an unbeatable meal.
- Add your buttermilk and onion rings into a large bowl and let them and soak and combine for about ten minutes. While you wait for it to soak you can use that time to prepare your batter.
- Add your garlic powder, black pepper, salt and half of the flour to a second large bowl and fully incorporate them all together.
- Add your beer to your spiced flour and then whisk them all together once again until fully combined.
- Add the remaining flour into a third large bowl
- Add your oil into a dutch oven or frying pan, about three inches deep and heat it on medium-high heat until it gets to about three hundred and fifty degrees.
- Using tongs or your hands remove your onion rings from the buttermilk and allow them to drip dry for a little while.
- Dredge them through your flour and then do the same through the batter a single ring at a time.
- Carefully drop them into your hot oil and let them cook for around two to three minutes until they turn golden brown.
- Cool on a cooling rack or cookie sheet. Don’t place them on paper towels.
However, if what you may be interested in are the old fashioned onion rings then check out the recipe for them below:
Everything we just highlighted in the previous recipe minus the beer and with the addition of one egg and a teaspoon of baking powder.
- Heat your oil on medium-high heat to around 180 degrees Celsius.
- In a large bowl, stir together the baking powder, salt and flour
- Drop your onion rings into the flour and then ensure you thoroughly coat them. Remove them and then set aside. Whisk the buttermilk and egg into your flour mixture. Return the floured onion rings back into batter mixture, coat, remove and then let them dry on a wire rack. Do not use paper towels
- Dip them in the hot oil and then fry them for about two to three minutes until they turn a golden brown color. Remove and dry using paper towels.