Every once in a while I get a craving for some good, fried food… fish and chips, onion rings, etc. This past week I made some beer-battered onion rings to complement a pork chop. It’s not easy to batter-fry well… keeping the product light and crisp well after it has come out of the fryer. These came out great… I was definitely happy. I would use the same batter for Fish and Chips!
Here’s the recipe. The measurements are rough estimates… you’re looking for pancake batter consistency.
1 Cup Rice Flour (or all-purpose)
2 Tbsp Cornstarch
A Bottle of Lager (give or take)
Cayenne Pepper to taste
Salt to taste
Pepper to taste
Anything Else You Might Want to Flavor With
1/2 Cup Rice Flour (or all-purpose)
2 or 3 Tbsp. Cornstarch
Onions, cut into rings
Combine the flour with the cornstarch, salt, pepper and cayenne. Slowly add beer and whisk to make a batter, being careful not to over mix. You’re looking for pancake batter consistency. Set aside for a few hours, if possible. If not, no worries.
Pre-heat a deep-fat fryer or large pot with oil to 365-375F. Combine the flour and cornstarch in a brown paper bag. Add the onions and shake to coat.
A handful at a time, shake off the excess dredge and dip the onions in the batter. Fry for about a minute or until golden, crispy and delicious. Drain on a wire rack set over parchment or newspaper. Season with salt (and pepper, if you’re a Pepper Monkey).
Eat as many as you can before you get sick from eating too much fried food. They will stay crispy for hours!