Ingredients: |
Ingredients: 2 large sweet onions
2 cups buttermilk (if you don’t have buttermilk use 1 tbsp. white vinegar to 1
cup of milk and stir, so in this case 2 tbsp. into 2 cups milk.)
2 cups all-purpose flour, dived in half
2 tbsp. cornstarch
1 tsp. baking soda
¼ tsp. chili powder
1 tbsp. brown sugar
1 cup IPA beer
2 cups Panko bread crumbs
1 tsp. salt
Canola or peanut oil for frying
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Directions: |
Directions: Preheat oven to 225*. Peel onions and remove the center pulp and 1st layer (which is often too rubbery to use). Slice the onion into ½ inch slices, separate rings. Place in a bowl or shallow 11x7 baking dish. Cover onion rings with buttermilk. Refrigerate for 1 hour or up to overnight.
In a large bowl add 1 cup flour (reserve the other cup), cornstarch, baking soda, chili powder, brown sugar, stir to combine. Stir in the beer to make a smooth batter.
Add the remaining flour to a small bowl. Stir together the salt and panko crumbs in a separate bowl.
Heat 3 inches of oil in pot over medium heat. Use deep fry thermometer to maintain 350 degrees.
One at a time remove the onion rings from the milk, dredge in flour until well coated, dip in the batter, then add to the Panko crumbs to gently coat. (If Panko bowl becomes too saturated with the dip, toss and fill the bowl with fresh Panko).
**Note: At this point if I have a big batch and don’t want to cook all of them, I put them in Food Saver bags and freeze them.
Fry on both sides until golden brown, about 1 minute per side. Remove from oil, place on wire rack and keep warm in oven. |
This recipe for Pop’s Beer-Battered Crunchy Onion Rings is from