Photo by Lori Rice
Pumpkin ales and even winter lagers make a flavorful, puffy, crisp coating around sweet onion slices. Enjoy these as snacks during the big game.
Yield: 4 servings
- 2 large onions, sliced 1/4-inch thick
- 2 T. cornstarch
- 1¬Ĺ cups all-purpose flour
- 1¬Ĺ tsp. baking powder
- 1/2 tsp. salt
- 1/2 tsp. garlic powder
- 1/4 tsp. ancho chili powder
- 1/4 tsp. ground black pepper
- 1 (12 ounce) autumn or winter seasonal beer
- 4 cups vegetable oil for frying
- salt to taste
Separate onions into rings and place in single layer on sheet pan or large plate. Sprinkle onions with cornstarch and turn to coat each slice.
In medium bowl, combine flour, baking powder, salt, garlic powder, chili powder and black pepper. Pour in beer and stir vigorously to mix all ingredients and smooth out any clumps of flour.
In 4-quart Dutch oven or similarly sized deep pot or pan, heat oil to 375 degrees F. Dip onion ring in batter, turning it to coat evenly. Let excess batter drip off and gently drop onion into hot oil. Fry for 1 to 2 minutes, flipping halfway through, until onion ring is evenly browned. You can fry 3 to 4 onions at a time, being careful not to overcrowd pan.
Remove onion rings from oil with skimmer or slotted spoon, and transfer to paper-towel-lined plate to drain. Sprinkle with salt to taste. Repeat steps to fry remaining onion rings.