Perfect Beer Battered Onion Rings

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.  

Start by slicing the onions and separating into rings.  As you can see, these were some strong onions, hence the candle in the background.

Lay them in a baking dish and pour buttermilk over them.  Cover and place into the fridge for a few hours.

After the onions are done soaking, you can start with the batter.  You will need flour

Paprika

Garlic salt

Onion powder

A few dashes of cayenne pepper

And a few grinds of black pepper.

Stir with a fork to combine.

Drain the onion rings and toss with a bit of flour

Until they are nicely coated like this

Add the beer to the flour mixture and whisk it together.

Dip each onion ring in the batter

And place in the hot oil.  This, I know, not the best picture but frying and picture taking is dangerous.  I think you get the point.

Let them drain on a paper towel lined plate.

Absolutely perfect.

Sweet, salty, and very crispy.

True love.

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