Beer-Battered Onion Rings

Beer Battered Onion Rings
Beer Battered Onion Rings
Makes about 8 servings
  • 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)
  1. 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.
  2. 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.
  3. 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
  • ¾ cup whole-grain mustard
  • 1½ tablespoons honey
  • 1 tablespoon amber beer
  1. In a medium bowl, stir together all ingredients. Refrigerate for up to 1 week.



Please enter your comment!
Please enter your name here

Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.