Sweet Vidalia onions are the perfect foil for the salty crust on these beer-battered onion rings, which make great party food along with Pimiento Cheese Burgers (page 187). Serve them in high street-food style by piling individual servings in handheld cones rolled from newspaper, brown paper bags, or butcher paper. Let the batter sit for the full three hours; this will allow deep, yeasty flavors to develop.
Recipe information
Yield
serves 4 to 6
Ingredients
Preparation
Step 1
Combine 1 cup beer and 1 cup all-purpose flour in a shallow bowl and stir to mix. Season with sea salt and freshly ground black pepper to taste and allow the mixture to sit, undisturbed, for 3 hours at room temperature.
Step 2
When ready to cook the onion rings, cut 1 large Vidalia or Bermuda onion into 1/4-inch-thick slices. Separate the slices into rings.
Step 3
Preheat the oven to 200°F. Line a rimmed baking sheet with a brown paper bag.
Step 4
Pour 4 to 5 inches of canola oil into a large saucepan and place over medium-high heat until the oil reaches 350°F to 375°F.
Step 5
Dredge the onion rings a few at a time in the beer batter. Allow the excess batter to drip off and carefully place the battered rings, one at a time, in the hot oil, taking care not to overcrowd the pan. Fry until golden brown, 2 to 3 minutes.
Step 6
Using tongs or a slotted spoon, transfer the onion rings to the prepared baking sheet to drain. Place in the oven to keep warm while frying the remaining rings.
Step 7
Sprinkle with sea salt to taste and serve hot with ketchup for dipping or sprinkled with Hot Pepper Vinegar (page 308), English pub–style.
