Tam’s Beer Batter Onion Rings

Tam’s Beer Battered Onion Rings

Yield: 2 servings

2 cups buttermilk

2 large yellow sweet onions (i.e. Walla Walla, Vidalia, Spanish)

1-1/2 cup flour

1/2 cup self-rising flour

1 teaspoon paprika

1/2 teaspoon garlic powder plus 1/2 tsp. onion powder

salt to taste

1/4 teaspoon cayenne pepper plus 1/8 tsp. ground black pepper

1 cup amber beer (or may substitute 1 cup carbonated water)

1/4 cup carbonated water

Vegetable (Crisco) or canola oil for frying

Slice the onions into rings and place into a baking dish. Pour the buttermilk over the onion rings and soak for at least an hour.

Once the onions are done soaking, preheat the deep fryer oil to 375 F degrees and remove the rings from the buttermilk and toss in the 1/2 cup of self rising flour.

In a different bowl, combine the cup and a half of flour, paprika, garlic and onion powder, salt cayenne and black pepper. Stir or whisk to combine well. 

 Pour the beer and carbonated water into the dry mixture and whisk to combine/incorporate.

Dip each ring in the batter and carefully place them in the oil a few at time, spaced and not touching. Do not crowd.

Keep an eye on the rings and flip them over after about 30 to 45 seconds when appear golden on bottom.

Once they are golden brown on other side after another approximately 30 seconds or so, remove them and let them drain on a paper towel lined platter or dish.

Variation: Onion Brick … thin sliced rings or strings of onion once battered … fill fryer basket 1/4 to 1/2 full. Do not attempt to pack tightly. Immerse in the oil and do not agitate, stir, flip, or turn until golden brown to create a single pull apart onion ring brick.  If needed, press and hold brick down under the oil with utensil or weight to finish browning the top.

Tip: Line about five onion rings up, spaced apart, on a wooden skewer to dip several into the batter at one time.