Red Meat Allergy Friendly Beer-Battered Onion Rings
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Learn more →Ingredients
4 servings
For the onion rings
- 2 large yellow onions
- 1 cup all-purpose flour, divided
- 1 tsp kosher salt, plus more to taste
For the batter
- 1 cup all-purpose flour
- ½ tsp baking powder
- ½ tsp garlic powder
- ½ tsp smoked paprika
- ¼ tsp cayenne pepper (optional)
- 1 tsp kosher salt
- 1 ¼ cups cold lager or pale ale
For frying
- 4 cups vegetable oil, for frying
Instructions
- 1
Peel the onions and slice them crosswise into 1/2-inch-thick rounds. Separate the rounds into individual rings, discarding the very small inner rings or saving them for another use. Spread the rings on a sheet pan lined with paper towels.
- 2
Place 1/2 cup of the flour and 1 tsp kosher salt in a shallow bowl and stir to combine. Toss the onion rings in the seasoned flour until lightly coated, shaking off any excess. Let them rest on the sheet pan for 15 minutes — this helps the batter adhere.
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