Beer Battered Onion Rings
Makes about 8 servings
Ingredients
- Vegetable oil, for frying
- 2½ cups all-purpose flour, divided
- ½ cup stone-ground yellow cornmeal
- 2 teaspoons kosher salt
- 2 teaspoons garlic powder
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 (12-ounce) can amber beer
- 1 large egg, lightly beaten
- ¼ cup cornstarch
- 2 large white onions, sliced
- Garnish: kosher salt
- Honey Mustard (recipe follows)
Instructions
- In a large Dutch oven, pour oil to a depth of 4 inches, and heat over mediumhigh heat until a deep-fry thermometer registers 360°. Line a rimmed baking sheet with paper towels and a wire rack.
- In a large bowl, whisk together 1½ cups flour, cornmeal, salt, garlic powder, baking powder, and baking soda. Whisk in beer and egg until a thick batter forms. In a medium bowl, whisk together cornstarch and remaining 1 cup flour.
- Dredge onions in flour mixture, shaking off excess. Dip onions in batter to completely cover. Fry in batches until golden brown, 3 to 4 minutes, turning halfway through. Let drain on prepared rack. Garnish with salt, if desired. Serve with Honey Mustard.
Honey Mustard
Makes about ¾ cup
Ingredients
- ¾ cup whole-grain mustard
- 1½ tablespoons honey
- 1 tablespoon amber beer
Instructions
- In a medium bowl, stir together all ingredients. Refrigerate for up to 1 week.
