Homemade onion rings with Vidalia onions and beer batter
This is a wonderful way to prepare sweet Vidalia onions, which hail from my home state of Georgia. We buy these onions in huge bags, and none of them ever go to waste. We eat them raw on burgers and in salads, grilled, sautéed, and cooked into lots of Southern dishes. Homemade fried onion rings, however, is one of our favorite ways to enjoy these sweet onions, and my beer-battered onion rings recipe is a big hit at our house.
Holle’s Beer Battered Onion Rings recipe
What you’ll need:
- 2 medium-large Vidalia onions
- 1 ½ cups all-purpose flour, plus more for dredging
- 1 cup beer
- 1 beaten egg
- 2 tablespoons oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- Peanut oil for frying
Directions: Slice onions about ½ inch thick and separate into rings. Cover with cold water and ice and place in fridge.
Place flour in large bowl and gradually add beer while stirring.
Add egg, oil, and salt and pepper.
Heat peanut oil to 350-360 degrees.
Remove onion rings from ice water and dredge in flour.
Dip rings into batter and fry in hot oil until golden brown.
Note: If batter becomes too thick, thin it with a little milk.