The BEST Beer Battered Onion Rings


So, I'm generally not a huge fan of deep frying anything but from time-to-time I crave a really good onion ring.  I've tried a number of recipes and they were good. 

But not this one. 

This one was GREAT! 

We couldn't stop eating them.  We both joked {partially} that we should skip the burger and just keep eating onion rings. 

They are that good.


The BEST Beer Battered Onion Rings
 source:  Cooks Country

2 sweet onions, peeled and sliced into 1/2-inch-thick rounds
1/4 cup white vinegar
Salt and Pepper
2 quarts peanut or vegetable oil
3/4 cup all-purpose flour
3/4 cups cornstarch
1 teaspoon baking powder
1cup beer

Soak the onions by placing the rounds in 1 cup water, 1/4 cup white vinegar, and ½ teaspoon salt, and in zipper-lock bag or a deep and wide bowl; refrigerate 30 minutes.

Heat oil in large Dutch oven over medium-high heat to 350 degrees. While oil is heating, combine flour, cornstarch, baking powder, ½ teaspoon salt, and ¼ teaspoon pepper in large bowl. Slowly whisk in ¾ cup beer until just combined (some lumps will remain). Whisk in remaining beer as needed, 1 tablespoon at a time, until batter falls from whisk in steady stream and leaves faint trail across surface of batter.

Remove onions from refrigerator and pour off liquid. Pat onion rounds dry with paper towels and separate into rings. Transfer one-third portion of rings to batter. One at a time, carefully transfer battered rings to oil. Fry until rings are golden brown and crisp, about 5 minutes, flipping halfway through frying. Drain rings on paper towel-lined baking sheet, season with salt and pepper.  Return oil to 350 degrees and repeat with remaining onion rings and batter.

Serve {if there are any left after you've nibbled on them as you fry the next batch.....}.

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