Beer Batter Onion Rings

Picture of Beer Batter Onion Rings with Thick Batter

1. Mix up the dry ingredients for the "First Mix" in a medium sized bowl.

Mix up the dry ingredients for "The Batter" in a larger bowl, then begin adding the beer.

2. Add enough beer to make a thick batter. Don't worry about using all of the beer, I think you can figure out what I do with any that may be left over. Nothing goes to waste.

If you prefer the type of thinner batter, add more beer, to make the batter much thinner.

3. While the batter rests, and absorbs the flour has time to absorb the liquid, it's time to cut the onion.

Carefully peel, then slice the onion into 1/2" rings.

4. Separate the onion slices into rings, then dip first in the dry mix. This will help the batter to stay on. Shake off any excess, Then place them into the wet mix, let the excess drain, then place directly into oil that's been heated to 325 - 350 degrees. I use a candy thermometer to keep track of the temperature.

Don't crowd the onions in the pan. Cook about 5 minutes on the first side, until the batter has browned. Carefully turn them over and continue to cook until done.

Ron's Note:

The biggest problem you'll incur while using a batter for coating and frying, is that the batter will slide off the onion ring. This is cause by the ring containing too much moisture. Dipping in the seasoned flour, drys the rings out, so that the batter will adhere to the ring.

5. Place the cooked onion rings into a pan with a rack in the bottom that will allow any excess oil to drain off. Add salt right away, or it won't stick.

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