Guinness Battered Onion Rings
From lunasea 17 years ago
- 20 minutes to make
- Serves 4
This recipe comes from Emeril Lagasse and these onion rings are delicious, light, tender with just the right amount of crispness. Have everything ready to go because once you start making them, its a fast process from start to finish. Read more To keep them warm and crispy between batches, I let the finished onion rings sit in a single layer on folded out paper bags on a sheet pan. Then place pan in a 250 F pre-heated oven until you finish them all. Be sure to hit them with some salt when they come out of the oil. NOTE: I use cold Guinness, as Guinness wants to foam up out of the bottle at room temp - so be prepared to catch it, if you go that route. Also, if the batter tightens up on you during the frying process, you can add a little more Guinness to loosen it up. I've made these numerous times and they are always a hit. Enjoy! See less
Ingredients
- 4 cups vegetable oil, for frying shopping list
- 2 cups flour shopping list
- 1/4 teaspoon cayenne pepper shopping list
- 1 teaspoon baking powder shopping list
- 2 teaspoons cornstarch shopping list
- 1/2 teaspoon salt, plus more for seasoning shopping list
- 1/2 teaspoon ground white pepper shopping list
- 1 (12-ounce) bottle Guinness, at room temperature shopping list
- 1 large yellow onion, peeled and cut into 1/2-inch thick rings shopping list
How to make it
- In a deep stockpot or deep-fryer, preheat oil to 360 degrees F.
- Place 1/2 cup of the flour and the cayenne pepper in a resealable plastic bag or paper bag and set aside.
- In a medium mixing bowl, combine the remaining flour, the baking powder, cornstarch, salt, and white pepper. Whisk in Guinness until smooth.
- Place the onion rings in the bag containing the flour mixture and toss to coat well. Working in batches, transfer the floured onion rings to the beer batter, making sure that each ring is thoroughly coated with the batter. Remove the rings from the batter and allow excess batter to drip off from the onion rings and immediately place in the preheated oil. Fry, in batches, until golden brown, turning rings as needed, about 2 to 3 minutes per batch. Remove the onion rings, place on a paper towel-lined plate, and season with salt. Repeat with remaining onion rings. Serve hot.
The Rating
Reviewed by 42 people-
Wow, don't know how I missed this one, sounds wonderful, you got my 5 also - thanks for the great post.
henrie
in Savannah loved it
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I can't believe this! Came home from bathing suit shopping..UGH..and checked GR and saw this fabulousness..methinks I'll be wearing sweats and a t-shirt to the beach!!! Got my 5. Can I give you the 5 lbs I'm going to gain as well?
greekgirrrl
in Long Island loved it
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Ordinary onion rings will never be the same thrill as these tasty morsels. The extra cayenne adds a great Kick.
I do exactly as you do and let the finished onion rings sit in a single layer on folded out paper bags on a sheet pan. Are you looki...more
trigger
in loved it
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