I love onion rings. Fresh large cut beer battered onion rings. I have fond memories of Mike Anderson’s opening in Baton Rouge when I was attending college at LSU (telling of my age), and serving the biggest, baddest plate in town.
Cooking with beer is also something I do quite a bit of, and when not using it in my onion ring batter, I use it in my chili. Both recipes are surprisingly simple to cook, and so delicious to eat.
These Golden Crispy Onion Rings are made with fresh cut slices of sweet Vidalia onion, and dipped in a buttermilk beer batter. I prefer to use local buttermilk from Ocheesee Creamery when possible, and I now can use our local Grayton Beer. This recipe takes about 45 min total time, so just choose your favorite beer and get started.
FYI: Grayton Beer just released a Franklin County (Oyster) Stout, now topping my list of favorites to cook with.
Ingredients:
- 3 large Vidalia onions, peeled, cut into 1/2 and 3/4-inch thick slices
- 3 cups good buttermilk
- 2 cups flour
- 1 teaspoon pepper
- 1/4 tsp garlic powder
- 1 teaspoon kosher salt
- 1 (12 oz.) bottle Grayton Beer, or your favorite
- 4 cups good vegetable or peanut oil
Preparation:
- Separate sliced onions into rings, transfer to bowl and cover with buttermilk.
- Combine 1-cup flour, garlic, pepper and salt in bowl and stir to blend.
- Combine 1-cup flour and beer in bowl and whisk to blend.
- Heat oil in deep heavy pan or deep fryer to 350° F.
- Working in small batches; remove onions from buttermilk and drain. Dredge in seasoned flour; shake excess. Dip in beer batter; drain excess.
- Carefully lower onion rings, one at a time, into hot oil (do not overcrowd) and deep fry until golden brown, turning several times during frying with tongs. Remove from oil and drain on paper towels.
- Repeat process with remaining onion rings.
- Season with sea salt, if desired. Serve hot.
