Beer-Battered Onion Rings: Make the Takeout
The best onion rings are feather-light and crisp, made with sweet onions and a breading that lets their flavor shine through. Sadly, most of the onion rings you get when you order out are those frozen circles of 80 percent too-salty batter and 20 percent onion.
Ah, but when you make your own batter, you control how much bathes the onions. And when you make your batter with beer, something fizzy and earthy happens.
In this recipe for Guinness Beer-Battered Onion Rings, Extra Stout is added to the buttermilk/flour/and garlic pepper batter. Sure, you could use another beer, but Guinness (or an equally forceful stout) is as smooth as it is strong. Deep-fried in canola oil until they’re golden brown, these Vidalia onion rings (chosen for their lovely sweet undertones) practically float, they’re so light.
Plan on making a big batch of these beer-battered onion rings, because they’ll disappear as soon as you serve them. With a round of nice juicy burgers and a couple of bottles of beer (how about more stout?), you’ll feel like you’re eating at the best Irish pub in town.