Sometimes you just need a good onion ring. These totally fit the bill, super crispy and oh so delicious. They were the perfect accompaniment to the beer can chicken we also made. I'm perfecting that recipe if you want to call it that and should have that soon but for now, here are the perfect beer battered onion rings.
Perfect Beer Battered Onion Rings
2 cups buttermilk
2 lare onions, preferably Vidalia
1 cup + 1/2 cup self-rising flour
1 teaspoon paprika
1/2 teaspoon garlic salt
1/2 onion powder
1/4 teaspoon cayenne pepper
1 1/4 cup beer (I used a light beer)
Vegetable or canola oil for frying
Slice the onions into rings and place into a baking dish. Pour the buttermilk over the onion rings and place in the fridge for at least an hour.
Once the onions are done soaking, preheat the oil to 375 degrees and remove the rings from the buttermilk and toss in the 1/2 cup of flour.
In a different bowl, combine the cup of flour, paprika, garlic salt, onion powder, cayenne pepper. Stir to combine. Pour the beer into the mixture and whisk to combine. Dip each ring in the batter and carefully place them in the oil.
Keep an eye on the rings and flip them over after about 30 seconds or so. Once they are golden brown, remove them and let them drain on a paper towel lined plate.
Enjoy with boats of ketchup.
**note: I adapted this recipe to have a slightly thinner batter, if you want it to be thicker, use just 1 cup of beer**
Recipe slightly adapted from: Eclectic Recipes