Chick Farm Recipe Collection
Beer-Battered
Onion Rings
Beer-Battered Onion Rings

Do not soak the onions longer than 2 hours or they will turn soft and become too saturated to crisp properly.
Cider vinegar can be used in place of the malt vinegar.
Ordinary yellow onions will produce acceptable onion rings.

2 sweet onions
3 cups beer
2 tsp malt vinegar
Salt & pepper
2 qts peanut or vegetable oil
3/4 cup all-purpose flour
3/4 cup cornstarch
1 tsp baking powder

Peel onions and slice into 1/2-inch-thick rounds. Place onion rounds, 2 cups beer, vinegar, 1/2 teaspoon salt, and 1/2 teaspoon pepper in zipper-lock bag; refrigerate 30 minutes or up to 2 hours.

Heat oil in large Dutch oven over medium-high heat to 350 degrees. While oil is heating, combine flour, cornstarch, baking powder, 1/2 teaspoon salt, and 1/4 teaspoon pepper in large bowl. Slowly whisk in 3/4 cup beer until just combined (some lumps will remain). Whisk in remaining beer as needed, one tablespoon at a time, until batter falls from whisk in steady stream and leaves faint trail across surface of batter.

Adjust oven rack to middle position and heat oven to 200 degrees. Remove onions from refrigerator and pour off liquid. Pat onion rounds dry with paper towels and separate into rings. Transfer one third of the rings to batter. One at a time, carefully transfer battered rings to oil. Fry until rings are golden brown and crisp, about 5 minutes, flipping halfway through frying. Drain rings on paper-towel-lined baking sheet, season with salt and pepper, and transfer to oven. Return oil to 350 degrees and repeat with remaining onion rings and batter. Serve.

Yields: 4 Servings

Cook's Country June/July 2009