Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Beer-Battered Onion Rings
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- Level: Easy
- Total: 45 min
- Active: 30 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 638
- Total Fat
- 39 g
- Saturated Fat
- 3 g
- Carbohydrates
- 62 g
- Dietary Fiber
- 3 g
- Sugar
- 6 g
- Protein
- 6 g
- Cholesterol
- 0 mg
- Sodium
- 681 mg
Walla Walla onions are the pride and joy of Washington state—they thrive in the rich soil of the Walla Walla Valley. And their jumbo size and mild, sweet flavor make them ideal for onion rings! If you can’t find Walla Wallas this time of year (they’re harvested in summer), use another large sweet onion.
- Level: Easy
- Total: 45 min
- Active: 30 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 638
- Total Fat
- 39 g
- Saturated Fat
- 3 g
- Carbohydrates
- 62 g
- Dietary Fiber
- 3 g
- Sugar
- 6 g
- Protein
- 6 g
- Cholesterol
- 0 mg
- Sodium
- 681 mg
Ingredients
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Directions
- Heat 3 inches of vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until a deep-fry thermometer registers 365 degrees F. Meanwhile, preheat the oven to 200 degrees F and set a rack on a rimmed baking sheet.
- Whisk 1 cup all-purpose flour, the rice flour, baking powder, steak seasoning, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Whisk in the beer and seltzer until mostly smooth. Let sit 5 minutes to thicken. Place the remaining 1/2 cup all-purpose flour in a shallow bowl.
- Working in about five batches, dredge the onion rings in the flour, then dip in the beer batter, letting the excess drip off. Fry until crisp and golden brown, flipping occasionally, 3 to 4 minutes. Remove to the rack using a slotted spoon, season with salt and keep warm in the oven while you fry the remaining batches.
