If you don't know how to make onion rings, it's time you learned, especially if you're used to the fast food, fried from frozen version. Homemade onion rings aren't the quickest things to make, and they're more than a little messy. It's worth the time. You don't have to make a big batch, but you'll probably want to–they make great appetizers, in addition to being a tasty side for burgers, hot dogs or ribs.
Don't have a deep fryer? You can still make perfect deep fried onion rings in a Dutch oven or cast iron skillet. The main advantage of an electric deep fryer is that it has a built-in thermostat; instead use an inexpensive candy/fry thermometer that clips on to the side of the cooking pan. Make sure it reads up to 400°.
Here is a basic recipe for beer-battered onion rings:
What You Need:
- Deep fryer, Dutch oven or deep, heavy skillet
- Paper towels
- Vegetable oil for frying
- Large onions (Spanish or sweet)
- 1 cup milk
- 1 cup water
- Beer batter (see below)
- Salt and pepper
To make beer batter, combine with a whisk:
- 1 cup flour
- 1/2 tsp salt
- 1 cup beer (room temperature)
What to do:
- Peel and slice onions and separate into rings.
- Combine milk and water.
- Soak onions in milk/water mixture for 30 minutes to an hour.
- Drain onions on paper towels.
- Heat oil to 365°F.
- Using a fork, dip onions into beer batter one at a time.
- Fry onions as soon as each is battered. Onion rings are done when they turn golden brown, about 2 minutes.
- Drain cooked onion rings on paper towels; season with salt and pepper.