Onion Rings

also called onion rings · beer battered onion rings · fried onion rings · frizzled onions

The table

2(cut in 1/2-in rings, pushed apart)large yellow onionscut in 1/2-in rings, soak 30 mindip, drain a second, fry 3 min at 365°F (185°C)drain standing up, salt hot
2 cups(480 mL)buttermilk
1 cup(120 g)all-purpose flourwhisk the batter, lumps and all
1/2 cup(60 g)cornstarch
1 tsp(4 g)baking powder
1 tsp(6 g)kosher salt
1/2 tsp(1 g)sweet paprika
1 cup(240 mL)cold lager
2 qt(1.9 L)peanut oil
1 tsp(4 g)flaky salt
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.10 things to get out.

1cut in 1/2-in rings, soak 30 min

2whisk the batter, lumps and all

3dip, drain a second, fry 3 min at 365°F (185°C)

goes in with what steps 1 and 2 made

4drain standing up, salt hot

goes in with what step 3 made

Cooking it

Tap a step when it is done; the next one lights up.

The clock

Start to finish
at least 33 mintwo waits that overlap count once
Needs you
3 minof the steps that give a time

2 of the 4 steps never say how long they take, so both numbers are floors. The recipe itself says 50 min.

  1. cut in 1/2-in rings, soak 30 min

    30 minwalk awayfrom the start

  2. whisk the batter, lumps and all

    not timedfrom the start

  3. dip, drain a second, fry 3 min at 365°F (185°C)

    3 minneeds you30 min in

  4. drain standing up, salt hot

    not timed33 min in

Drawn to scale, so a long wait really does take up the room it takes. The shortest stretches keep a sliver so they stay visible; their times are printed beside them.

See how it is written
>> title: Onion Rings
>> category: Fried & Crispy
>> tags: onion, fried, beer batter, side, stovetop
>> counters: Diner
>> aka: onion rings, beer battered onion rings, fried onion rings, frizzled onions
>> servings: 4
>> time: 50 min
>> step.1: cut in 1/2-in rings, soak 30 min
>> step.2: whisk the batter, lumps and all
>> step.3: dip, drain a second, fry 3 min at 365°F (185°C)
>> step.4: drain standing up, salt hot

Soak @large yellow onions{2}(cut in 1/2-in rings, pushed apart) in @buttermilk{2%cup}(480 mL) ~soak{30%min}, which takes the raw bite off and gives the batter something to grip.

Whisk @all-purpose flour{1%cup}(120 g), @cornstarch{1/2%cup}(60 g), @baking powder{1%tsp}(4 g), @kosher salt{1%tsp}(6 g) and @sweet paprika{1/2%tsp}(1 g) with @cold lager{1%cup}(240 mL) to the thickness of pouring cream, leaving the lumps. Cornstarch keeps it short rather than bready, and the beer's gas is what makes the shell lacy.

Dip @&(~2)soaked rings{} one at a time into @&(~1)beer batter{}, let the drip run off for a second, and fry in @peanut oil{2%qt}(1.9 L) at 365°F (185°C) ~fry{3%min}, turning once, until pale gold — they darken on the rack.

Drain @&(~1)onion rings{} on a rack rather than paper, standing them on edge, and salt them hot with @flaky salt{1%tsp}(4 g).