Your very own Super Bowl onion rings
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“Compared to fries, when hand-dipped and made to order, onion rings are difficult for a restaurant to manage well,” writes David Ort in The Canadian Craft Beer Cookbook. “I’ll be honest that these aren’t an everyday recipe for me, but if you’re going to indulge, make sure you do it right.
“Surrounding hot slices of onion, the banana, orange and clove flavours in the witbier will brighten and concentrate. I use red onion for this recipe because I’m a bit of an oddball. Spanish onions are more traditional and are a good choice if you can’t find a big enough (noticeably larger than your fist) red onion.”
1. Lay out two cookie sheets and place a wire rack on each. This rig will work both for letting excess batter drip away and to cool the rings once they come out of the hot oil.
2. Set a Dutch oven over medium heat and fill with 2 inches (5 cm) of oil. Heat the oil to 375 F (190 C).
3. Pour the cold beer into a medium mixing bowl. Use a fine-mesh strainer to sift the flours into the beer. Add baking powder and salt, and mix to combine, but be careful not to overmix. Put slices of onion in a resealable bag or lidded container with the 2 tablespoons (30 ml) of rice flour and shake to coat the onion lightly.
4. Use tongs or chopsticks to transfer onion pieces from flour to batter and then to the racks set over the cookie sheets, where excess batter can drop off.
5. Carefully transfer the battered rings to the hot oil and continue to monitor the oil’s temperature. Work in batches that are small enough to not crowd the pan. Cook for 2 to 3 minutes a side or until rings are deep golden brown. Hold cooked rings on a clean wire rack while you fry subsequent batches. Season the rings with fine sea salt immediately after they come out of the hot oil.
• 5 cups (1.25 l) peanut or rice bran oil
• 1 cup (250 ml) witbier, cold
• 2 oz (60 g) all-purpose flour (about 1/2 cup/125 ml)
• 2 oz (60 g) rice flour (about 1/4 cup/80 ml) plus 2 tbsp (30 ml) for dusting rings
• 1/2 tsp (2.5 ml) baking powder
• 1/4 tsp (1 ml) fine sea salt
• 1 large red onion, cut into
3/4-inch (2 cm) slices
Recipe excerpted from The Canadian Craft Beer Cookbook (Whitecap Books) by David Ort
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