Beer-battered onion rings with mustard dip

Votes: 1

Time: 40 min.
Complexity: easily
Servings: 4

This appetizer is made with Vidalia onions, an American variety with a pleasant sweet-spicy flavor. Before frying, the rings are soaked in sour milk, becoming incredibly tender, contrasting deliciously with the crust that forms after deep-frying. To ensure a super-crispy, golden, and airy crust, the batter is infused with all the necessary ingredients: rice flour, sparkling water, and beer, which, along with a little honey, imbues the onion rings with a unique flavor and aroma. Serve the fried rings with beer mustard for dipping and enjoy a whole bouquet of spicy flavors.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Onion rings

2 large Vidalia onions
2 cups of sour milk or kefir
3 cups of flour
1 cup rice flour
2 cups of sparkling water
1 bottle 0.33 l. beer
1 teaspoon of honey
Vegetable oil, for deep-frying
Chopped parsley and flaky salt, for sprinkling

Beer mustard

1 cup aioli or mayonnaise sauce
0.5 cup Dijon mustard
2 tbsp. l. agave syrup
1 teaspoon ground cinnamon
0.5 tsp beer extract (dry concentrate of hops, malt and barley) *
A pinch of cayenne pepper

Ingredient Substitution Suggestions

We recommend

Cooking the dish according to the recipe:

Chop the onion.

Cut each onion into 0.5 cm thick crosswise circles.

Separate the circles into individual rings; remove the 4 small center rings from each slice and set them aside for another use.

Soak the onion.

Place the separated onion rings in a large baking dish or shallow bowl and pour the buttermilk over them.

Make beer mustard.

In a small bowl, whisk together the aioli, Dijon mustard, agave syrup, cinnamon, dry beer extract, and cayenne pepper until smooth.

Note *

Beer extract can be purchased from home brewing suppliers or in some spice aisles.

Knead the batter.

In a large bowl, combine 1 cup of wheat flour with rice flour, club soda, beer, and honey until smooth.

Place the remaining 2 cups flour in a separate large bowl or shallow dish and sprinkle generously with coarse salt.
Fry onion rings.

Pour at least 7 cm of vegetable oil into a large, heavy-bottomed saucepan. Attach a deep-fry thermometer to the side of the pan and heat the oil over medium-high heat to 175°C.

Working in batches, remove a few onion rings from the sour milk and shake them dry. Transfer them to the flour mixture and coat them thoroughly. Then, dip them one at a time in the beer batter, shake off any excess, and place them in the hot oil.

Cook, turning the onions frequently with tongs, until golden brown, 3 to 4 minutes; adjust the heat as needed to maintain the oil temperature.

Place on paper towels. Sprinkle with sea salt and herbs.

Author of the recipe - Chef Richard Blais, a restaurateur and author of a restaurant-quality cookbook, won a culinary show thanks to his use of liquid nitrogen.

Categories:

recipe / Deep-frying / Appetizers / Beer snacks / Vegetable appetizers / American cuisine

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