Sunday, May 16, 2010

Beer Batter Onion Rings

The buttermilk-beer batter, seasoned with cayenne, yields a golden coating on the fried rings that gets even better when spritzed with lemon juice.


Serves 6

1 cup all-purpose flour

1 teaspoon coarse salt

Cayenne pepper

3/4 cup buttermilk

3/4 cup beer, preferably lager or pilsner

1 large egg

1 teaspoon finely grated lemon zest

Vegetable oil, for frying (about 4 cups)

2 large white onions, cut crosswise into 1/2-inch-thick slices, separated into rings

Sea salt

1 lemon, cut into wedges, for serving


1.Combine flour, salt, and a pinch of cayenne in a medium bowl. Whisk in buttermilk, beer, egg, and lemon zest, and let stand for 20 minutes.

2.Preheat oven to 200 degrees. Place a baking sheet on middle rack of oven. Heat oil to 380 degrees in a large, heavy saucepan over medium-high heat. Dip a few slices of onion in batter, turning to coat. Gently drop slices into oil. Cook, turning once with a wire-mesh skimmer, until golden brown, about 2 minutes. Transfer rings to paper towels, season with salt immediately, then transfer onions to the baking sheet to keep warm. Repeat with remaining onions. (Adjust heat as necessary to keep oil at a steady temperature.) Serve with lemon wedges for squeezing.


  1. Yum! i have been so busy lately that i haven't been cooking much. This might get me back into the kitchen. :)

  2. OMG I just started my diet today--I can't look!

  3. These were really good, HH save it for when you loose 1/2 your goal as a reward... It will still be here!



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