Crispy Beer Maple Onion Rings
I can't put into words how glorious these rings of fried amazingess are.
Well maybe I just did.
I would put a ring on this ring. That's how good they are.
The batter is simple and it's made with uhhh yes BEER! & Maple !??!!
Now to decide which one - that's a test.
I used Vidalia - because they're sweeter than the normal, Spanish Onions.
Red could possibly be a good substitute but you can't go wrong with Vidalia.
If you were to use a spanish or red onion, my only advice would be to soak longer in the buttermilk I'd say aboutan additional half hour. Soaking in buttermilk helps to eliminate bitterness while also being key in the battering process.
Making your own onion rings is super cheap.
My boyfriend and I were out to dinner the night prior and we literally paid $5 for 5 onion rings. Where as I made a whole bunch for probably only a buck or two.
But what's an onion ring without dipping sauce?!
This was something quick I threw together so you can use anything you want, I'll lis below what I used to make it.
1 large Vidalia Onion sliced into 1 inch rings
1 c flour
1 Tbs garlic powder
1 tsp salt
1 tsp pepper
1 1/2 c flour
3 Tbs cornstarch
Beer - I used landshark, just enough until pancake consistency, about 3/4 of a 16 oz bottle
2 Tbs maple syrup
1 tsp garlic powder
1/4 c mayo
1/4 c nonfat plain greek yogurt
1 tsp Golden Onion Dip Mix (optional)
2 large garlic cloves minced
2 green onions minced
Salt and Pepper to taste
If making the dip, combine all ingredients and let sit in the fridge until ready to serve.
With the sliced Vidalia, take the inner 4-5 rings and set aside for a later use, too small to use for frying.
Place the taken apart onion rings into a shallow dish and cover with buttermilk for 15 minutes.
Meanwhile, set up the dry and batter stations.
In a bowl combine the Dry - flour and seasonings.
In another bowl whisk the Batter - flour, cornstarch, beer, maple and garlic powder.
Now - in a heavy saucepan, cast iron or duth oven - heat the oil (about 3 inches) to 350 degrees. If you don't have a thermometer, Start with Medium heat and test by dropping a tiny bit of batter in - if it slowly brownes perfect, if it darkens quickly its too hot.
When hot you are now ready.
One by one - take an onion ring out of the buttermilk, shaking off excess, add to flour mixture, shaking until coated, then dunk in the beer batter shaking off a little excess and drop slowly into the oil. I did about 3 at a time because my Duth Oven wasn't huge, you don't want to overcrowd the pan or else your temperature will drop and your onion rings will soak up the oil instead of crisping.
When golden brown on both sides, tossing occasionally, take out and drain on a paper towel. Continue until all are done.
then - ENJOY!!! Homemade Onion Rings YESS