I was never really a big fan of onion rings simply because I felt like I could never just bite into them. The batter always fell off, the onions inside were slimy, and whatever seemed to come apart in your hands just had no flavor.
However, I could never reconcile this with my love of all things battered and fried: to give up the onion ring would be to betray my gut (instinct). So I persevered with different recipes, became a discerning critic of many an onion ring in many a restaurant and continued my search until one day, it happened. Finally, all my hard work was rewarded and I found the one onion ring to rule them all.
A thick slice of onion coated in a cold beer batter equates to a beautiful onion ring. Fry it up in HOT, HOT oil until it’s golden brown: you’ll know you have got it right when you bite into it and hear a crunch like a dog savaging a bag of Cheetoes.
1 cup (120g) all purpose flour (plus more for dusting)
1 cup (120g) cornstarch
1 tsp red pepper flakes
1 tsp garlic powder
1tsp onion powder
1 tsp salt
freshly ground pepper
4 tbsp lemon juice (about the juice of 1/2 a lemon)
300ml (10 oz) of beer (a little less than a standard 330ml can of beer)
2-3 med-large sized onions
oil for frying
In a medium to large mixing bowl, combine flour, cornstarch, spices, salt and pepper together and mix until properly combined.
Add lemon juice and beer then whisk until you have a thick batter. Batter should be a thick paste but still fluid.
Refrigerate for 30min- 1 hour. You want the batter to be cold when it hits the oil.
While the beer batter is chilling, peel and slice onions into 1 cm (1/2 inch) thick slices. Carefully separate the onion slices into rings. Coat with a light dusting of flour and let rest for 5-10 minutes.
When batter is cold, dip floured onion rings into batter, lightly shake off excess batter and deep fry it in HOT oil until crispy and brown.
Remove from heat and let excess oil drain off on paper towels. Serve with your favorite dipping sauce and enjoy.