These are big, puffy onion rings cooked in a beer batter. The alcohol cooks out of the batter, so they are fine for children to eat. Try one of these on a cheeseburger or a bunch of them as a side dish for grilled steak
Hands-on: 30 minutesTotal: 30 minutes
- 2 large onions, sliced
- 1⅓ cups whole milk, divided
- 1¾ cups all-purpose flour, divided
- 1 tsp. salt
- ½ tsp. ground black pepper
- 1½ tsp. baking powder
- 6 oz. dark beer
- 2 eggs, separated
- 4 cups peanut oil
- Soak onion slices in 1 cup of the milk while you assemble the batter and heat the oil for frying.
- Combine ¾ cup of the flour, salt, pepper, and baking powder. Whisk beer in gradually, followed by the remaining milk, and then the egg yolks. Beat egg whites to stiff peaks. Fold them into the batter.
- Drain the onion slices, dip each in flour (remaining 1 cup), then dip in batter.
- Heat oil to 350ºF. Fry onion slices in hot oil immediately after dipping them in batter, until they are golden in color. Drain on brown paper and sprinkle with salt.