There are 2 things I love in this world… anything fried and IPA beer. So the next logical step is combine the two, hence the birth of IPA beer battered onion rings. This packs a punch and you are going to taste the beer in this recipe so keep that in mind before making this dish. If you want to tone it down you can always substitute a milder beer in place of the IPA.
Make sure you keep your fry oil hot when deep frying your onion rings. I recommend a temperature of 365 degrees. Also do not overcrowd your oil pot, only do 3-4 rings at a time. If you crowd the pot the rings will stick together and ruin your day!
I also recommend dipping these bad boys into a nice spicy batch of gourmet ketchup. Get the Gourmet Spicy Ketchup Recipe.
Also be sure to add a generous amount of salt immediately after pulling the rings out of the pot, they will be hot and wet and the salt will stick to them way way better than if you try to salt them later after they have cooled a bit.
- 2 Sweet Onions Cut into ½ Inch Rounds
- 3 Cups of Imperial Pale Ale Beer (Separated)
- 2 Teaspoons of Cider Vinegar
- 1 Teaspoon of Salt (More to Season)
- 1 Teaspoon of Black Pepper
- ¾ Cup Flour
- ¾ Cup Cornstarch
- 1 Teaspoon Baking Powder
- 2 Quarts of Vegetable Oil (for Frying)
- Marinade onions for 60 minutes in 2 cups of beer, vinegar, ¼ teaspoon of salt and ½ teaspoon of pepper.
- Heat oil in heavy bottom pot until it reaches 365 degrees. If you do not have a thermometer then test the oil temperature by dropping a small amount of batter into it, if the batter fries up quickly then the oil is ready.
- Whisk the flour, cornstarch, baking powder, and the remaining beer, salt & pepper together to make the batter.
- Remove the onions from the marinade and dry thoroughly (batter will not stick well to wet onions).
- Coat each onion in batter and drop into hot oil. Cook 1-2 minutes and flip over and cook other side for 30 seconds. You will know the rings are ready by their color, it should appear golden brown.
- Immediately salt onion rings after removing from pot.
- Allow oil to heat back up and continue until all rings are fried.
Make sure you allow the oil to heat back up after each round of frying.