Star 99.9. Today’s Best Mix

Double Crunch Beer-Battered Onion Rings

(Serves about 2-4)


2 medium (or 1 extra large) Maui onions, peeled of outer layer and sliced into ½” thick rings • Buttermilk to cover (about 3 cups) • Vegetable oil for frying 2 cups flour, divided use ¼ cup yellow cornmeal 2 teaspoons salt ½ teaspoon freshly cracked black pepper ½ teaspoon smoked paprika ½ teaspoon granulated garlic ¼ teaspoon cayenne pepper 10 fl oz beer (lager type, or amber colored) • Spicy & Smoky, “Kicked Up Ketchup” Dipping Sauce (recipe below)


-Add the sliced onions into a large bowl, and pour the buttermilk over them just to cover; allow the rings to marinate in the buttermilk for about 20 minutes.

-While the rings marinate in the buttermilk, place a medium-large pot on the stove, and add enough vegetable oil to come about half-way up the sides of the pot (about 5-6 cups), and slowly bring the temperature of the oil up to 350° while you prepare the rest of the steps.

-Prepare your flour dredge by adding 1 cup of the flour, along with the cornmeal, salt, pepper, smoked paprika, granulated garlic and cayenne pepper into a large Ziplock bag; once the rings have marinated, thoroughly drain them from the buttermilk allowing any excess to drip off, and add them into the Ziplock bag (work in a couple of batches if you need to) and toss very well to coat them thoroughly; remove the rings from the flour dredge and place them in a single layer onto a wire rack or baking sheet to hold for a moment.

-To prepare your beer batter, add the remaining 1 cup of flour to medium-size bowl, and slowly add the beer into it, whisking gently until the batter is smooth and about the consistency of pancake batter; to fry the rings, dip each ring into the beer batter allowing any excess to drip off, and carefully place into the hot oil; repeat with another few rings (you will work in batches), and allow the rings to fry for about 3-4 minutes, or until golden-brown; remove the fried rings from the oil and drain them on paper towels, and sprinkle a little salt and pepper over them while still hot; repeat the process with the remaining rings. (You can keep the rings very hot by placing the finished ones on a baking sheet and into a warm, 200° oven while you work on the batches, if you desire.)

-Serve the rings alongside the Spicy & Smoky, “Kicked Up Ketchup” Dipping Sauce while hot.

Spicy & Smoky, “Kicked Up Ketchup” Dipping Sauce ingredients:

½ cup ketchup 1 garlic clove, pressed through garlic press 1 teaspoon worcestershire sauce 2-3 drops liquid smoke seasoning 3-4 dashes (or more) tabasco sauce ¼ teaspoon freshly cracked black pepper • Pinch salt


-In a small bowl, whisk all ingredients together until well blended; serve immediately, or cover with plastic and chill for 20 minutes to allow flavors to meld together for extra zip.

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