Stout-Battered Onion Rings

Stout-Battered Onion Rings

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 4-6

    cups canola oil, for frying

  • 2

    large onions

  • 2

    cups all-purpose flour

  • ½

    cup cornstarch

  • 1

    tablespoon baking powder

  • ½

    tablespoon pimenton or hot paprika

  • 1

    (14.9-ounce) can of Guinness

  • 2

    tablespoons dijon mustard

  • 1

    teaspoon honey

  • Kosher salt

Directions

Fill pot with oil 1 1/2 inches deep. Heat oil over medium-high to 375°F. Prepare a baking sheet lined with paper towels and a wire rack for finished onion rings to drain. While oil is heating, trim ends from onions, peel, and cut crosswise into 1/2 inch thick rings. Gently separate rings, discarding innermost rings and broken pieces. In a large bowl, whisk flour, cornstarch, baking powder, and pimenton. In a small bowl, whisk together beer, mustard, and honey. Add wet ingredients to dry, stirring well to combine. Dip onion rings into batter a few at time, turning to coat thoroughly. Shake off excess batter and carefully lower into hot oil. Cook until dark golden brown on each side, 2-4 minutes, turning halfway through. Remove with a wire strainer to prepared wire rack, sprinkle lightly with salt while hot. Continue to fry onion rings, pausing in between batches to allow oil to return to 375°F. Serve immediately. Allow oil to cool completely before straining and storing.


Nutrition

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