Recipe: Beer-Battered Onion Rings (pics)

PatioDaddio · 01-01-2012, 11:17 PM

Beer-Battered Onion Rings

Who doesn't like onion rings? Well, I'm sure that there are plenty of folks
that don't, but I'd of course be suspicious of them. These monsters are
coated in an amber ale batter that provides a thick but nicely crisp
exterior. In fact, they would probably be more aptly named "crunchy onion
doughnuts".

Sure, making onion rings at home is a bit messy and sort of a pain. I'll
admit that these were born of necessity. Yesterday I was grumbling under
my breath as I scoured the freezer section of the grocery store. I typically
opt for the easy way out in the form of Ore-Ida® Gourmet Onion Rings,
but they had none. I decided to look at the silver lining. I'd get to do a
little recipe development and I'd get a blog post out of the deal.

Here's what I came up with.

Ingredients
2 Large sweet onions, sliced into 3/4" rings
8 cups Buttermilk
1/3 cup Hot sauce (I used Louisiana brand)
2 1/2 cups All-purpose flour
1 tsp Baking powder
2 cups Amber ale (I used Alaskan Amber)
2 Eggs
2 tsp Seasoned salt
2 quarts Canola or vegetable oil, for deep-frying
Salt and pepper

Method
Add the buttermilk and hot sauce in a large flat-bottom container, and
whisk well to combine.

Add the onion rings to the buttermilk mixture, arranging them so that they
are submerged. Cover and refrigerate at least two hours, or overnight.

About 45 minutes before your ready to serve, heat the oil in a deep-fryer
or a large heavy pot to 365º. I used an enameled cast iron Dutch oven.

While the oil is heating, batter the onion rings. Add the flour to a large
bowl. One at a time, remove each onion ring from the buttermilk mixture,
put it in the flour and coat all sides, knocking the excess flour off on the
side of the bowl. Set each ring on a large sheet of wax or parchment
paper.

Add the baking powder, beer, eggs and seasoned salt to the flour and
whisk well to combine into a smooth batter.

Line a large lipped sheet pan with wax or parchment paper, and insert a
wire rack. Line another lipped sheet pan with paper towels.

Preheat your oven to 250º and put the paper towel-lined pan on the
center rack.

Dip each ring in the batter until it's completely covered. Set the rings on
the wire rack to allow the excess batter to drain.

Working in batches, fry the rings until they are nicely golden brown, 2-3
minutes per side. Be careful not to overcrowd the fryer/pot.

Tip: I like to use a bamboo skewer to handle the rings while frying. It
makes maneuvering them very easy, the wood stays cool, and they're
disposable.

Season the rings lightly with salt and pepper immediately after they come
out of the oil. Set them in the paper towel-lined pan in the oven so that
they stay hot.

Serve and enjoy!

(Makes about 8 servings)

-----
John

thirtydaZe · 01-01-2012, 11:18 PM

One word.

Awesome!

mytmouz · 01-02-2012, 12:26 AM

Very nice!

BigBobBQ · 01-02-2012, 12:27 AM

sounds like a great way to do them.

Phrasty · 01-02-2012, 01:30 AM

Thankyou!!! My last effort with onion rings was an epic fail!!

How many do you fry at a time?

I'll be trying this one out for sure!
Cheers

PatioDaddio · 01-02-2012, 01:40 AM

Quote:

Originally Posted by Phrasty

Thankyou!!! My last effort with onion rings was an epic fail!!

How many do you fry at a time?

I'll be trying this one out for sure!
Cheers

Thanks. in each batch I cook as many as I can fit in a single layer.

John

eddieh70301 · 01-02-2012, 05:17 AM

I love home-made onion rings. Buttermilk is the key along with the wet batter. They look great and have me wishing I had time to make some today. Oh well, always next weekend.

southernstyle · 01-02-2012, 05:36 AM

gonna try this out. looks fantastic

Rocco05 · 01-02-2012, 06:46 AM

Paired with a nice burger and one of those ales and you've really got my attention!

BBQ4FUN · 01-02-2012, 07:05 AM

Very Nice!! I'm going to have to try that.

James Montigny · 01-02-2012, 07:10 AM

Nice work, those look great :)

Quote:

Originally Posted by PatioDaddio

"crunchy onion doughnuts".

PatioDaddio · 01-02-2012, 11:33 AM

Thanks, guys!

John

smokingj · 01-02-2012, 07:42 PM

NICE....bookmarked!!

bluetang · 01-02-2012, 07:44 PM

Color me IN!

boatnut · 01-02-2012, 09:13 PM

John, those are AWESOME looking! thanks for the recipe!!

01-01-2012, 11:17 PM	#1
PatioDaddio Babbling Farker Join Date: 05-04-08 Location: Boise, Idaho Downloads: 0 Uploads: 0	Recipe: Beer-Battered Onion Rings (pics) Beer-Battered Onion Rings Who doesn't like onion rings? Well, I'm sure that there are plenty of folks that don't, but I'd of course be suspicious of them. These monsters are coated in an amber ale batter that provides a thick but nicely crisp exterior. In fact, they would probably be more aptly named "crunchy onion doughnuts". Sure, making onion rings at home is a bit messy and sort of a pain. I'll admit that these were born of necessity. Yesterday I was grumbling under my breath as I scoured the freezer section of the grocery store. I typically opt for the easy way out in the form of Ore-Ida® Gourmet Onion Rings, but they had none. I decided to look at the silver lining. I'd get to do a little recipe development and I'd get a blog post out of the deal. Here's what I came up with. Ingredients 2 Large sweet onions, sliced into 3/4" rings 8 cups Buttermilk 1/3 cup Hot sauce (I used Louisiana brand) 2 1/2 cups All-purpose flour 1 tsp Baking powder 2 cups Amber ale (I used Alaskan Amber) 2 Eggs 2 tsp Seasoned salt 2 quarts Canola or vegetable oil, for deep-frying Salt and pepper Method Add the buttermilk and hot sauce in a large flat-bottom container, and whisk well to combine. Add the onion rings to the buttermilk mixture, arranging them so that they are submerged. Cover and refrigerate at least two hours, or overnight. About 45 minutes before your ready to serve, heat the oil in a deep-fryer or a large heavy pot to 365º. I used an enameled cast iron Dutch oven. While the oil is heating, batter the onion rings. Add the flour to a large bowl. One at a time, remove each onion ring from the buttermilk mixture, put it in the flour and coat all sides, knocking the excess flour off on the side of the bowl. Set each ring on a large sheet of wax or parchment paper. Add the baking powder, beer, eggs and seasoned salt to the flour and whisk well to combine into a smooth batter. Line a large lipped sheet pan with wax or parchment paper, and insert a wire rack. Line another lipped sheet pan with paper towels. Preheat your oven to 250º and put the paper towel-lined pan on the center rack. Dip each ring in the batter until it's completely covered. Set the rings on the wire rack to allow the excess batter to drain. Working in batches, fry the rings until they are nicely golden brown, 2-3 minutes per side. Be careful not to overcrowd the fryer/pot. Tip: I like to use a bamboo skewer to handle the rings while frying. It makes maneuvering them very easy, the wood stays cool, and they're disposable. Season the rings lightly with salt and pepper immediately after they come out of the oil. Set them in the paper towel-lined pan in the oven so that they stay hot. Serve and enjoy! (Makes about 8 servings) ----- John

01-01-2012, 11:18 PM	#2
thirtydaZe Full Fledged Farker Join Date: 10-20-11 Location: Omaha Downloads: 0 Uploads: 0	One word. Awesome! __________________ Kamado Saffire Yoder Cheyenne Weber Kettle 22.5" Weber Summit

01-02-2012, 12:26 AM	#3
mytmouz Full Fledged Farker Join Date: 10-09-11 Location: Pelahatchie MS Downloads: 0 Uploads: 0	Very nice! __________________ I LUV to smoke 'em... Webber knock off Charbroil gasser And 2 UDS go to set ups...

01-02-2012, 12:27 AM	#4
BigBobBQ is One Chatty Farker Join Date: 07-19-11 Location: Live Oak, Florida Downloads: 0 Uploads: 0	sounds like a great way to do them. __________________ Robert aka Big Bob. :typing: Home built 120 gallon stick burner on wheels, Master Built 7-in-1 vertical, Master Forge Charcoal grill, open pit, UDS,

01-02-2012, 01:30 AM	#5
Phrasty Babbling Farker Join Date: 01-19-08 Location: Jamaica Downloads: 1 Uploads: 0	Thankyou!!! My last effort with onion rings was an epic fail!! How many do you fry at a time? I'll be trying this one out for sure! Cheers __________________ 1 - 100 lb. self-made cylinder grill/smoker 1 - 100 lb. self-made cylinder smoker 1 - 20 gal. self-made grill/smoker 1 - 25 gal. self-made vertical smoker 1 - 120 gal. self-made trailer stick-burner http://www.bbq-brethren.com/forum/sh...ad.php?t=88599

01-02-2012, 05:17 AM	#7
eddieh70301 Take a breath! Join Date: 03-30-10 Location: Thibodaux, LA Downloads: 0 Uploads: 0	I love home-made onion rings. Buttermilk is the key along with the wet batter. They look great and have me wishing I had time to make some today. Oh well, always next weekend. __________________ Bubba Keg / Stumps Baby / Super Fast Yellow Thermapen / Lodge Cast Iron Grill / Coon Ass Pizza Oven

01-02-2012, 05:36 AM	#8
southernstyle is one Smokin' Farker Join Date: 08-26-11 Location: okeechobee, fl. Downloads: 0 Uploads: 0	gonna try this out. looks fantastic __________________ roger. Sponsored by oakridge bbq. stumps baby with digi q 2. doublebarrel 250 gallon offset

01-02-2012, 06:46 AM	#9
Rocco05 Knows what a fatty is. Join Date: 06-09-11 Location: Elmira,NY Downloads: 0 Uploads: 0	Paired with a nice burger and one of those ales and you've really got my attention!

01-02-2012, 07:05 AM	#10
BBQ4FUN Full Fledged Farker Join Date: 07-03-11 Location: Clinton, IA Downloads: 0 Uploads: 0	Very Nice!! I'm going to have to try that. __________________ Backwoods Competitor 22.5" Weber Smokey Mountain 22.5" Weber One Touch Weber Performer (Black) UDS Stoker WiFi Edition DigiQ DX (Red) Super Fast Orange Thermapen

01-02-2012, 11:33 AM	#12
PatioDaddio Babbling Farker Join Date: 05-04-08 Location: Boise, Idaho Downloads: 0 Uploads: 0	Thanks, guys! John

01-02-2012, 07:42 PM	#13
smokingj Full Fledged Farker Join Date: 09-29-11 Location: Alexandria VA Downloads: 0 Uploads: 0	NICE....bookmarked!! __________________ ~Jimmy~ 18.5 redhead, UDS, Smokey Joe, Smokey Joe Smoker

01-02-2012, 07:44 PM	#14
bluetang Quintessential Chatty Farker Join Date: 08-06-10 Location: Stuart, Fl Downloads: 0 Uploads: 0	Color me IN! __________________ Homegrown 120 Gallon Reverse Flow, Homey, the Homegrown Kettle, 3 UDS's, 3 Stack Pro Q Excel 20, 18.5" Elderly(but not retired) WSM, 150lb Capacity Homegrown Electric and a CA gasserrrr Bicycle Fast Polder Thermo, Indisputably Fastest Purple Thermapen, SAI Satay Grill Thanks landarc for the avatar!

01-02-2012, 09:13 PM	#15
boatnut is One Chatty Farker Join Date: 03-22-05 Location: Ohio Downloads: 0 Uploads: 0	John, those are AWESOME looking! thanks for the recipe!! __________________ Mike GOSM smoker (gas) Masterbuilt (electric) Weber Kettle Weber Gasser (2) Weber WSM Continue the Revolution=CampaignForLiberty.org

Similar Threads
Thread	Thread Starter	Forum	Replies	Last Post
Recipe: Grilled Brussels Sprouts with Onion-Bacon Marmalade (pics)	PatioDaddio	Q-talk	6	11-27-2011 07:24 AM
Recipe: Monster Onion Bacon Burgers (pics)	PatioDaddio	Q-talk	24	01-24-2011 06:48 PM
Recipe: Onion Marmalade (pics)	PatioDaddio	Q-talk	16	05-16-2010 08:41 PM
Turkey Pastrami on Beer Bread with Hickory Smoked Onion Rings	cowgirl	Q-talk	19	11-02-2009 05:39 AM
Smoked Onion Rings	cowgirl	Q-talk	32	03-15-2009 12:26 PM