Summer Grilling 2013:
The perfect Onion Rings
by Ralph Kratzer
Summer Grilling wouldn’t be nearly half as much fun without the never-ending list of side dishes to pair with grilled entrees. One great side dish that is often forgotten is Onion Rings — and these are the Perfect Onion Rings…
- 1 large yellow onion
- 1 cup of flour
- 1 egg beaten
- 1/2 teaspoon of ground black pepper
- 1 teaspoon of garlic powder
- 1/2 teaspoon paprika (Hungarian if available)
- 1 1/2 cups of beer (we find that cheaper beer seems to give a very good flavour)
- 1/2 cup of milk
- 1 teaspoon of Cayenne pepper
Slice to your desired thickness, thin onion rings are just as tasty as thick cut onion rings.
Pull the rings apart in layers and set in a shallow dish.
Cover the onions with 1/2 cup of milk mixed with 1 teaspoon of Cayenne pepper. Let the onions soak up some of the milk and the spice from the Cayenne.
Aside, begin making your beer batter.
Combine 1 cup of flour, 1/2 teaspoon of ground black pepper, 1 teaspoon of garlic powder, 1/2 teaspoon paprika.
Aside, combine 1 egg beaten and 1 1/2 cups of beer.
Add the abovementioned mixture of flour, pepper, garlic and paprika and combine with the egg and beer.
Remove onion rings from the milk marinade and pat dry with a paper towel.
Fry the onion rings in a large pan, best with olive oil.
TIP: For extra crunchiness, you can sprinkle bread crumbs on the rings after battering them.
Source: International Bellhop
Categories: Chef's Choice