Beer Battered Onion Rings
Crispy beer battered onion rings, at home!
Servings 1 batch
Ingredients
- 1 3/4 cups all-purpose flour
- 1 teaspoon seasoned salt such as Lawry's
- 1 teaspoon baking powder
- 1/2 teaspoon black pepper
- 1 12-ounce bottle beer, preferably dark 2 large sweet onions, such as Bermuda, Vidalia or Walla Walla, sliced into 1/2 inch thick rounds and separated into rings
- Canola oil for frying
Instructions
- In a medium bowl, combine the flour, seasoned salt, baking powder, and pepper. Slowly add beer. Set aside.
- Place onion rings in a bowl of ice water and let chill for 15 minutes. Remove onion from water and pat dry with paper towels.
- Fill a medium heavy bottomed pot with 2 inches of canola oil and heat to 370 degrees. (It's ready when a little batter dropped into the oil bubbles and floats immediately to the top.) Dip each onion ring in batter, letting excess drip into the bowl.
- Fry onion rings in batches, being careful not to over crowd.
- Cook 1-2 minutes per side or until golden brown. If they're too dark, lower the heat. Transfer to a paper-towel-lined plate to drain. Serve with ketchup, ranch dressing, Thousand Island dressing, spicy mustard, BBQ sauce, or any condiment you like.