Beer-Batter Onion Rings
Courtesy of Neal Corman’s Virgil’s Barbecue Road Trip Cookbook (St. Martin’s Press)
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Serves 4 to 6
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Flour mixture:
2 pounds all-purpose flour
3/4 cup granulated garlic
1/2 cup granulated onion
3 tablespoons kosher salt
Batter:
6 extra-large eggs
2/3 cup all-purpose flour
2 tablespoons baking powder
2 teaspoons cayenne pepper
1 tablespoon kosher salt
1 teaspoon paprika
1-1/2 teaspoons lemon pepper
1-1/2 teaspoons garlic powder
1/2 teaspoon onion powder
1/4 teaspoon dried basil
1-1/2 cups ale beer
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Onions:
2 pounds large yellow onions, peeled and cut into 3/4-inch slices
4 cups canola oil
Sift all the ingredients for the flour mixture together into a large bowl.
Blend the eggs for the batter in the bowl of a stand mixer with a paddle attachment on medium, or in a large mixing bowl if using a hand mixer.
Reduce the mixing speed to low and add all the dry batter ingredients. Beat until incorporated. Add the ale and transfer to a large shallow bowl or baking dish.
Set up a breading station with the flour mixture, the batter and a clean sheet pan.
For each onion ring, dredge the onion in flour, then in the batter, then in the flour again. Place the twice-breaded onion ring on the sheet pan (making sure to keep ring separated), and repeat the process until you’ve breaded all the onion rings. Refrigerate the rings for 10 to 15 minutes or fry immediately.
Add the oil to a large and deep saute pan or electric skillet, so it is one-third full, and heat it to 340 F.
Fry the rings in batches, being careful not to crowd the pan. Remove to a paper towel-lined plate and let cool for several minutes before serving to prevent burns.
Suggested serving: Serve with ranch dressing.