Name: Beer-Battered Onion Rings
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 8 servings
Ingredients: 2 cups all-purpose flour; 2 teaspoons paprika; 1 teaspoon garlic powder; 2 teaspoons kosher salt, plus more for seasoning; 1/2 teaspoon freshly ground black pepper; 1 1/2 cups pale ale beer (see Cook's Note); 2 large yellow or Vidalia onions; Vegetable oil, for frying; Spicy ketchup, for dipping (optional)

Directions

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23m Intermediate 97%

CLASS

Special equipment:

deep-fry thermometer

In a large bowl, whisk together 1 1/2 cups of the flour with the paprika, garlic powder, 2 teaspoons salt and the pepper. Whisk in the beer until the mixture is well combined. Let the batter rest at room temperature for 10 minutes.
Meanwhile, heat 2 inches oil in a large Dutch oven or heavy-bottomed pot over medium-high heat to 375 degrees F. Trim the stems from the onions then peel. Slice the onions horizontally into 1/2-inch-thick rings and toss them with the remaining 1/2 cup flour in another large bowl.
Working in batches, dip the onion rings into the batter, shaking off any excess (see Cook's Note), then immediately lower them into the hot oil. Be careful not to overcrowd the pot. Cook, flipping once, until evenly browned, about 3 minutes. Remove the onions with a mesh spider or slotted spoon and transfer to a paper towel-lined plate. Immediately season them with salt. Coat and fry the remaining onion rings, returning the oil to 375 degrees F between batches. Serve right away with spicy ketchup.

Cook’s Note

When measuring the beer, don't include the foamy head in your measurement. Pour it down the side of the liquid measuring cup (to minimize the head), and then measure only the liquid. Shake off as much of the excess batter as possible when coating the onion rings in order to get the best ratio of onion to batter.