Beer Battered, Onion Rings
Flavoring the batter and using a beer that's not light are important to get a great flavor to these rings.If you like to dip onion rings in a sauce, you can serve these Onion Rings with:
Pineapple Mustard
Remoulade Sauce
Be creative!
Don't be concerned about using too much blacken. The flour really cuts any heat from the spices. I order to have a light taste of them, you've got to use more than you think you should.
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First Dry Mix
- 1 Cup All-purpose Flour
- 2 Tablespoons Butt Kickin' Blacken, Original Recipe
- 1 Tablespoon Kosher Salt
Batter
- 1 Cup All-purpose Flour
- 2 Tablespoons Butt Kickin' Blacken, Original Recipe
- 1 Tablespoon Kosher Salt
- 2 Bottles Sam Adams
- 1 Large Vidalia Onion
- Vegetable Oil, for frying
1. Mix up the dry ingredients for the "First Mix" in a medium sized bowl.
Mix up the dry ingredients for "The Batter" in a larger bowl, then begin adding the beer.
Mix up the dry ingredients for "The Batter" in a larger bowl, then begin adding the beer.
2. Add enough beer to make a thick batter. Don't worry about using all of the beer, I think you can figure out what I do with any that may be left over. Nothing goes to waste.
If you prefer the type of thinner batter as I've pictured at the end of this recipe, add more beer, to make the batter much thinner.
3. While the batter rests, and absorbs the flour has time to absorb the liquid, it's time to cut the onion.
Carefully peel, then slice the onion into 1/2" rings.
Carefully peel, then slice the onion into 1/2" rings.
4. Separate the onion slices into rings, then dip first in the dry mix. This will help the batter to stay on. Shake off any excess, Then place them into the wet mix, let the excess drain, then place directly into oil that's been heated to 325 - 350 degrees. I use a candy thermometer to keep track of the temperature.
Don't crowd the onions in the pan. Cook about 5 minutes on the first side, until the batter has browned. Carefully turn them over and continue to cook until done.
Ron's Note:
The biggest problem you'll incur while using a batter for coating and frying, is that the batter will slide off the onion ring. This is caused by the ring containing too much moisture. Dipping in the seasoned flour, dries the rings out, so that the batter will better adhere to the onion. Another reason for the batter to come off the ring is that the oil is at too low a temperature. Test the oil by dropping a bit of batter in, to see if it starts frying immediately. If it doesn't, let the oil heat up some more, then try again. Be sure you don't overcrowd the pan, because that will lower the temperature of the oil.
5. Place the cooked onion rings into a pan with a rack in the bottom that will allow any excess oil to drain off. Add salt right away, or it won't stick.
Ron's Note:
The biggest problem you'll incur while using a batter for coating and frying, is that the batter will slide off the onion ring. This is caused by the ring containing too much moisture. Dipping in the seasoned flour, dries the rings out, so that the batter will better adhere to the onion. Another reason for the batter to come off the ring is that the oil is at too low a temperature. Test the oil by dropping a bit of batter in, to see if it starts frying immediately. If it doesn't, let the oil heat up some more, then try again. Be sure you don't overcrowd the pan, because that will lower the temperature of the oil.
5. Place the cooked onion rings into a pan with a rack in the bottom that will allow any excess oil to drain off. Add salt right away, or it won't stick.
6. If you prefer a thinner coating on the onion rings, just add additional beer to the batter to make it thinner.
I'd love to hear your thoughts on this recipe, or any other of my recipes you've either looked at or tried.
- Whether or not you like this recipe and why.
- How you'd like to see it different.
- Suggestions for new recipes I could post.
- Recipes you've made using Butt Kickin' Blacken.
Beer Battered, Onion Rings
Maple Fried Chicken
