Beer-Battered Onion Rings
Ingredients
2-3
large Minnesota Grown yellow onions (such as Untiedt's Vegetable Farm Epicurean Delight), cut crosswise ½" thick
3 cups
flour, divided
1 ½ cups
cornstarch
5 tsp.
kosher salt
2 ½ tsp.
sugar
2 ½ tsp.
garlic powder
2 ½ tsp.
onion powder
1 tsp.
cayenne pepper
1
egg, lightly beaten
2 cups
sparkling mineral water
12 oz.
Pilsner beer
- canola oil, for frying
Directions
- Separate onion slices into rings. In a large mixing bowl, toss rings with 1 cup flour; let stand for 30 min.
- Preheat oven to 250°.
- In an extra-large mixing bowl, whisk together remaining flour, cornstarch, salt, sugar, garlic powder, onion powder and cayenne.
- In a large glass measuring cup, combine egg, water and beer; lightly whisk until combined.
- Add wet mixture to the dry mixture; whisk until homogeneous.
- In a wide, deep pot, warm 2" of oil over medium-high heat until it registers 350°.
- Working in batches, dip onion rings into batter, tapping each one on the side of the bowl after coating to prevent excess batter from dripping into the oil when cooked.
- Add rings to the pot a few at a time in a single layer; cook, turning once, until golden (about 3 min.). Transfer cooked onion rings to one of 2 sheet pans set in the preheated oven to keep them warm while the remaining onion rings are cooked.
- Serve immediately after the last batch has been fried.
Tasty Tip:
- When Minnesota Grown onions are not in season, other selections may be substituted in equal amounts.
