I call them “Oh, Oh” rings! I think many are intimidated by making onion rings at home. The frozen version can come out soggy and lack flavor My Beer Battered Onion Rings recipe pack a lot of crunchy spice! Pair with chipotle remoulade and now they are out of this world!
One batch of remoulade can also be used for other items with the same meal or later in the week, such as a Chipotle Chicken Club sandwich (being posted soon!). Onion rings can be a side dish, appetizer, put on top of a burger or served with a delicious steak. What a versatile food!
I would suggest making sure you use a pot without high of sides or cast iron skillet. High sides can create a steaming effect, preventing your Beer Battered Onion Rings from getting nice and crispy. Because the side are so low, you should also invest in a splatter screen to prevent messy oily all over your stove top and burns.
Peel and discard the outer skin of the onion. Slice into 3/4 inch wide rings, set aside the centers (anything too small for an onion ring). Separate all rings from each other.
In a medium bowl combine 1 cup flour through oregano and whisk together. It will be a thick and pasty. Slowly whisk in beer. Place in the refrigerate for at least 15 minutes.
In a large heavy frying pan, heat oil over medium-high heat. You can test the oil by dripping a small drop of batter into the oil, if it starts to float and sizzle, the oil is ready for frying. Also preheat oven to 250 degrees.
Dredge each onion ring in remaining 1 cup of flour and then in cold beer batter. Working in batches, place 4-10 onion rings in the oil, being careful not to crowd the pan too much. Cook for 6-8 minutes turning every 2-3 minutes to evenly brown. You don't want them to cook too fast otherwise the onion inside won't cook.
Remove each batch to a paper towel lined baking sheet. Sprinkle each batch with desired amount of sea salt after removing. Place them in the oven to stay warm until you complete frying all onion rings.
When you are through with all batches, serve with chipotle remoulade.
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