Onion Rings
also called onion rings · beer battered onion rings · fried onion rings · frizzled onions
- Diner
- serves 4
- recipe says 50 min
- Fried & Crispy
Three ways to read this recipe
The table
| 2(cut in 1/2-in rings, pushed apart)large yellow onions | cut in 1/2-in rings, soak 30 min | dip, 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 flour | whisk 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 | |||
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 min2 of 4 steps give no time
- Needs you
- about 3 min
- If you get it wrong
- Narrow — the batter is used immediately; left to stand it goes smooth and slack and fries into a shell that slips off the onion
cut in 1/2-in rings, soak 30 min
30 minwalk awayfrom the start
whisk the batter, lumps and all
not timedfrom the start
dip, drain a second, fry 3 min at 365°F (185°C)
3 minneeds you30 min in
drain standing up, salt hot
not timed33 min in
- needs you
- you can walk away
- never timed
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
>> slack: narrow — the batter is used immediately; left to stand it goes smooth and slack and fries into a shell that slips off the onion
>> step: cut in 1/2-in rings, soak 30 min
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.
>> step: whisk the batter, lumps and all
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.
>> step: dip, drain a second, fry 3 min at 365°F (185°C)
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.
>> step: drain standing up, salt hot
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).