Vidalia Onion Rings With Ale Batter

Serves: 4
Total Calories: 197


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

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


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.

Nutritional Facts:

Serves: 4
Total Calories: 197
Calories from Fat: 67

This Vidalia Onion Rings With Ale Batter recipe is from the Fried & True: Crispy and Delicious Dishes from Appetizers to Desserts Cookbook. Download this Cookbook today.

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