Guinness Battered Onion Rings |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This recipe comes from Emeril Lagasse and these onion rings are delicious, light, tender with just the right amount of crispness. Have everything ready to go because once you start making them, its a fast process from start to finish. Read more . To keep them warm and crispy between batches, I let the finished onion rings sit in a single layer on folded out paper bags on a sheet pan. Then place pan in a 250 F pre-heated oven until you finish them all. Be sure to hit them with some salt when they come out of the oil. NOTE: I use cold Guinness, as Guinness wants to foam up out of the bottle at room temp - so be prepared to catch it, if you go that route. Also, if the batter tightens up on you during the frying process, you can add a little more Guinness to loosen it up. I've made these numerous times and they are always a hit. Enjoy! Ingredients:
4 cups vegetable oil, for frying |
2 cups flour |
1/4 teaspoon cayenne pepper |
1 teaspoon baking powder |
2 teaspoons cornstarch |
1/2 teaspoon salt, plus more for seasoning |
1/2 teaspoon ground white pepper |
1 (12-ounce) bottle guinness, at room temperature |
1 large yellow onion, peeled and cut into 1/2-inch thick rings |
Directions:
1. In a deep stockpot or deep-fryer, preheat oil to 360 degrees F.
2. Place 1/2 cup of the flour and the cayenne pepper in a resealable plastic bag or paper bag and set aside.
3. In a medium mixing bowl, combine the remaining flour, the baking powder, cornstarch, salt, and white pepper. Whisk in Guinness until smooth.
4. Place the onion rings in the bag containing the flour mixture and toss to coat well. Working in batches, transfer the floured onion rings to the beer batter, making sure that each ring is thoroughly coated with the batter. Remove the rings from the batter and allow excess batter to drip off from the onion rings and immediately place in the preheated oil. Fry, in batches, until golden brown, turning rings as needed, about 2 to 3 minutes per batch. Remove the onion rings, place on a paper towel-lined plate, and season with salt. Repeat with remaining onion rings. Serve hot.
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