These crispy deep-fried onion rings are made with a beer batter.
For the crispiest onion rings, chill the batter and sliced onions thoroughly before you begin. Dipping the onion rings in cornstarch or flour helps the batter adhere to the onions.
- 1 1/3 cups all-purpose flour (about 6 ounces)
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon vegetable oil
- 2 large egg yolks
- 3/4 cup beer
- 1/2 cup cornstarch (or flour for coating the onions before battering)
- 2 large sweet onions (sliced)
- Oil for deep frying
Mix together the flour, salt, pepper, 1 tablespoon of oil, and egg yolks. Gradually whisk in the beer to make a smooth batter.
Refrigerate the batter for at least 2 hours before using. The onion rings will be crispier if you chill the batter thoroughly before cooking.
Slice the onions and separate the slices into rings. Immerse the rings in ice water.
Heat the oven to 200 F.
Line a large rimmed baking sheet with paper towels and place a rack in the pan.
Heat a few inches of oil to about 370 F in a deep saute pan or saucepan, or heat the oil in a deep fryer.
Remove some rings from the ice water and pat them dry with paper towels.
Toss several rings with the cornstarch or plain flour and then dip them in the batter. If the batter is too thick, add a little more beer.
Deep-fry the onion rings in batches in the hot oil until golden brown, about 2 minutes for each batch. Let the oil temperature return to 370 F before you add the next batch.
Remove with a slotted spoon and place on the rack. Put them in the pre-heated 200 F oven while frying subsequent batches.
- To remove a little more fat, briefly drain the fried onion rings on paper towels before you place them on the rack in the pan. Line a large bowl with paper towels and gently shake the fried onion rings in the bowl. Turn them out onto the rack and keep warm in the 200 F oven.
- Replace the beer with club soda or use non alcoholic beer.
- Spice the onion rings up with a teaspoon of Cajun or Creole seasoning.