All-American Beer-Battered Onion Rings

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ALL-AMERICAN BEER-BATTERED ONION RINGS
From VEGAN DINER

When I want to really make my kids happy, the quickest way to their hearts are home-fried onion rings. There’s just something about crispy hot onion rings dipped in ketchup that brings out the kid in all of us.

MAKES 4

4 to 6 cups vegetable oil for frying (or as needed)
1 cup unbleached all-purpose flour
1 teaspoon granulated garlic or garlic powder
3⁄4 teaspoon fine sea salt
1⁄2 teaspoon granulated onion or onion powder
1⁄4 teaspoon paprika
1⁄4 teaspoon freshly ground pepper
Dash or two of cayenne pepper
1 cup beer (preferably pale ale), room temperature
1 tablespoon fresh minced parsley
1 very large sweet white or yellow onion
4 to 6 cups vegetable oil for frying (or as needed)

1. Fill a large, deep pot or Dutch oven with most of the oil, making sure that the oil is at least 4 inches deep and heat the oil to 365°F.
2. In a large bowl, whisk together the flour, garlic, salt, onion, paprika, black pepper, and cayenne. Slowly add the beer, whisking until smooth. Add the parsley, whisking until mixed. Let the batter sit for 15 minutes. Prepare a plate covered with paper towels for draining the cooked onion rings.
3. Dredge the onion slices in the batter until evenly coated. Let any excess batter drip off, although you want as much of the batter as possible to stay on the onion. Use a candy thermometer to read the heat of the oil. You can also test if the oil is ready by dredging a piece of bread in the batter and dipping it in the oil. If it sizzles immediately and begins to brown, the oil’s ready, if not, continue to heat the oil. If the bread burns, take the pan off the heat and let the oil cool down a bit.
4. Working in batches, use tongs to place them one by one in the hot oil. Do not crowd or overlap. Fry in the hot oil until golden brown and tender, turning once or twice as necessary, about 1 to 2 minutes on each side. Remove from the oil and drain on paper towels. Continue
with the remaining onion rings. The oil temperature will fluctuate, cooling down slightly as you add new batches, and heating up as it sits on the heat, so carefully monitor the oil between batches. Add more to get it back up to temperature between batches. Season with additional salt and pepper, and serve hot.
 

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