| Cuisine: American | Type: Side Dish | Serves: 4 |
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Source:
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Good Country Cooking magazine |
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Attributes:
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Book |
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Comments:
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These are the best fried battered onion ring recipe we've found. The batter is excellent and we think it could work for fish and chips, too, |
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Serving Suggestions:
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The original recipe calls for a mustard sauce. Combine 2/3 cup of spicy brown mustard with 1/4 cup of red wine vinegar and 2 tablespoons of honey. |
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Ingredients:
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1 large white onion, cut into 1/2-inch thick slices 1 cup plus 2 tbs. self-rising flour, divided 1/3 cup plain yellow cornmeal 1 tsp. kosher salt, divided 1 cup beer 1 tsp. hot sauce Vegetable oil, for frying |
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Instructions:
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1. Line a rimmed baking sheet with paper towels. Place a wire rack on top of the paper towels. 2. Separate the onion into rings. In a large reusable plastic bag, combine onion slices and 2 tablespoons flour. Seal the bag and shake well. 3. In a large bowl, combine cornmeal, 1/2 teaspoon salt, and the remaining one cup of flour. Add beer and hot sauce; whisk until combined. 4. Fill a large, deep cast-iron skillet halfway full with oil, and heat over medium heat until a deep-fry thermometer registers 350°F. 5. Working in batches, dip onions in beer mixture, letting excess drip off. 6. Fry onions, turning occasionally, until golden brown, about three minutes. (Adjust heat as needed to maintain 350°.) Remove onions using a slotted spoon and let drain on prepared rack. Sprinkle with the remaining 1/2 teaspoon salt. |
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Related recipes:
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None |
2026-09-17