Onion rings are a tasty side dish on their own, or serve them up on top of burgers and steaks! Experiment with different flavors of beer from pale ale to stout.
3 Vidalia onions
1-1/4 cups all-purpose flour
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon cayenne pepper
1/4 cup corn starch
1 can (8 oz) beer
Canola or vegetable oil, for frying
Peel each onion and slice into 1/4" to 1/2" thick rings. Add the sliced onions to a bowl. Fill the bowl with cold water and let the onions sit submerged for 20 minutes. Drain the water and set the onion slices on a paper towel to air dry.
Prepare your oil for frying by pouring it into a medium-sized, high sided pot. For safety sake, you do not want your oil to be more than 2″ deep, and definitely not more than halfway up the side of the pot. Heat the oil to 375 degrees. A candy thermometer comes in handy here, but if you don’t have one, heat the oil on medium-high heat for about 5 – 7 minutes. Test your oil temperature with a small portion of batter. If it browns too quickly, turn the heat down to medium and wait a minute or two to start frying.
In a bowl, whisk together the flour, salt, pepper, cayenne pepper, and corn starch. Add the entire can of beer and whisk to combine.
To begin, dip 4 - 5 onion rings into the batter, shake off some of the excess batter then carefully drop the rings into the hot oil. Fry on each side for 2 - 3 minutes, or until golden brown. Remove the rings and place on a paper towel to drain slightly.
To Freeze Onion Rings
Once the fried onion rings have cooled completely, line the rings in a single layer on baking sheets and freeze. Once frozen, transfer the rings to freezer safe bags.
To Reheat Frozen Onion Rings
Preheat the oven to 400 F.
Line the onion rings in a single layer on baking sheets. Bake for 10 minutes, turning once.