- Prep time
- 20 minutes PT20M
- Cook time
- 10 minutes PT10M
- 10 servings
These flavorful onion rings are perfect for a fish fry, barbecue or pretty much any occasion!
- 1½ cups cake flour
- ¼ teaspoon kosher or sea salt
- ¼ teaspoon paprika
- 1 egg, beaten
- 1 cup Sierra Nevada Pale Ale
- 1½ pounds yellow onions
- All-purpose flour, as needed for dredging
- 1 quart vegetable oil
Combine the cake flour, salt and paprika. Add in egg and beer and mix just until incorporated.
Peel onions and slice in ¼-inch slices, then separate into rings. Dredge with all-purpose flour, shaking off the excess.
Heat oil in 8-quart stock pot to 325°F (a Dutch oven can also be used for frying).
Dip individual onion rings into the batter, then carefully add each to the hot oil. Deep fry until golden brown. Only fry a small batch at a time to promote even cooking and to prevent the oil temperature from dropping too quickly.
Season with salt as soon as they are removed from the fryer; serve immediately!
Techniques used in this recipe:
- deep-fry: a cooking method in which foods are cooked by immersion in hot fat; deep-fried foods are often coated with bread crumbs or batter before being cooked.
- dredge: to coat food with a dry ingredient such as flour or bread crumbs.
- fry: to cook in fat or oil over direct heat.
The ground, dried pod of a variety of capsicum. Its growth habits are similar to those of the bell pepper to which it is closely related. The bulk of the paprika consumed in the United States is imported from Spain.
Of all the spices, paprika is the most misunderstood because it is thought to be more of a garnish than a seasoning. Paprikas range from mild to smoked or spicy. Smoked paprikas are excellent additions to pot roast and slow-braised meat dishes.
It also looks great sprinkled atop deviled eggs.
American pale ales generally have a good balance of malt and hops, and often contain slight to moderate fruity notes. Average alcohol by volume: 4.0-7.0%
India Pale Ale
Heavier bodied and much more bitter than their English ancestors, American IPAs have very complex flavors ranging from sweet to citrus, to pine. Average alcohol by volume: 5.5-7.5%
Brown ales favor a maltier character over hops, and are usually slightly sweet on the palate. Average alcohol by volume: 4.0-7.0%
Märzen beers are usually deep copper in color, have a full body with lots of toasty notes. Average alcohol by volume: 4.0-7.0%
One of the most popular styles of lager beers, Pilsners are very light in color and brewed using noble hops such as Saaz and Hallertauer. Average alcohol by volume: 4.0-5.5%