Vidalia Onion Rings With Ale Batter: The Best Vidalia Onion Rings With Ale Batter Recipe from Cook'n

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	Vidalia Onion Rings With Ale Batter

Serves: 4

One of life's big unanswerable questions is: What is better with hamburgers, onion rings or French fries? These onion rings are world class. Ale makes a light, fluffy, crisp coating and gives the batter more flavor than the traditional lager beer. Regular Spanish yellow onions can be used in place of sweet onions. Like most deep-fried treats, these should be served as soon as possible after cooking.
Makes 4 to 6 servings

   2 large sweet onions, such as Vidalia, Maui, or Walla Walla, cut into 1/2-inch-thick rings

   ALA BATTER:
   3/4 cup all-purpose flour
   1/4 cup cornstarch
   2 teaspoons
   1 teaspoon salt
   1 large egg, beaten
   2 tablespoons vegetable oil
   3/4 cup ale beer

   Vegetable shortening or vegetable oil for deep-frying
   Salt to taste

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1. Use only the large outer rings of the onions, saving the smaller rings (less than 1 inch in diameter) for another use. Soak the onion rings in a large bowl of ice water for 30 minutes. Drain well (give them a whirl in a salad spinner, if you like) and pat dry with paper towels.

2. MEANWHILE, TO MAKE THE BATTER: In a medium bowl, whisk the flour, cornstarch, Bayou Seasoning, and salt together. Add the egg and oil. Using a wooden spoon (not a whisk), stir in enough ale to make a thick, clinging batter-do not overmix. Let stand at room temperature for 30 minutes.

3. Preheat the oven to 200°F. Place a large wire cake rack over a jelly roll pan. In a deep Dutch oven over high heat, melt vegetable shortening to a depth of 2 to 3 inches and heat it to 365°F. In batches, without crowding, dip the onion rings in the batter, letting excess batter drip back into the bowl, then place in the hot oil. Deep-fry until golden brown, 2 to 3 minutes. Using a wire-mesh skimmer, transfer the rings to the wire rack and keep warm in the oven while frying the rest. Season with salt, and serve immediately.

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