Red Ale Onion Rings Recipes

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RED ALE ONION RINGS



Red Ale Onion Rings image

When it comes to salty fried snacks, onion rings seem to always play second fiddle to the french fries. But there's something so old-school Americana about a perfectly battered onion ring that I can rarely pass up. The toasted caramel notes from the red ale really make this batter special. Try these rings with my Jerk Ketchup, and they might just become your favorite snack.

Provided by Eddie Jackson

Categories     appetizer

Time 30m

Yield 8 to 10 servings

Number Of Ingredients 20

About 4 cups (1 liter) canola oil, for deep-frying
2 large Vidalia onions
1 cup (125 grams) all-purpose flour
1 1/2 teaspoons kosher salt
1/2 teaspoon garlic powder
1/2 teaspoon freshly ground black pepper
1 cup (8 fluid ounces/240 milliliters) red ale
Coarse sea salt
Jerk Ketchup, for serving, recipe follows
1 cup (240 milliliters) ketchup
Juice of 1 lime
1 teaspoon brown sugar
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground allspice
1 teaspoon cayenne pepper
1 teaspoon red pepper flakes
1/2 teaspoon kosher salt

Steps:

  • Pour 4 inches (10 centimeters) oil into an 8-quart (8 liter) Dutch oven and bring to 350 degrees F (177 degrees C) over medium-high heat.
  • While the oil comes to temperature, peel the onions and slice into rings 1/2 inch (12 millimeter) thick.
  • In a large bowl, combine the flour, salt, garlic powder, and black pepper. Whisk in the ale until the ingredients are combined. The batter should be thick but slightly loose.
  • Place a wire rack in a sheet pan. Working in batches, dip the rings into the batter. Drain off any excess batter back into the bowl, then slowly lower the onions into the hot oil. Cook, flipping the onions every 30 seconds, until golden brown, 2 to 3 minutes. Using a spider, transfer the onions to the wire rack and lightly season with sea salt.
  • In a nonreactive medium bowl, combine the ketchup, lime juice, brown sugar, oregano, thyme, garlic powder, onion powder, allspice, cayenne, pepper flakes, and salt and mix until incorporated. Use immediately or transfer the ketchup to an airtight container and refrigerate for up to 4 days.

RED ALE ONION RINGS



Red Ale Onion Rings image

Provided by Eddie Jackson

Categories     side-dish

Time 45m

Yield 8 to 10 servings

Number Of Ingredients 8

4 cups canola oil, for deep-frying
2 large Vidalia onions
1 cup all-purpose flour
1 1/2 teaspoons kosher salt
1/2 teaspoon garlic powder
1/2 teaspoon freshly ground black pepper
1 cup red ale
Coarse sea salt

Steps:

  • Pour 4 inches canola oil into an 8-quart Dutch oven and bring to 350˚ over medium-high heat.
  • While the oil comes to temperature, peel the onions and slice into 1/2-inch-thick rings.
  • In a large bowl, combine the flour, kosher salt, garlic powder and black pepper. Whisk in the ale until the ingredients are combined. The batter should be thick but slightly loose.
  • Place a wire rack on a sheet pan. Working in batches, dip the onion rings into the batter. Drain off any excess batter back into the bowl, then slowly lower the onion rings into the hot oil. Cook, flipping the onions every 30 seconds, until golden brown, 2 to 3 minutes. Using a spider, transfer the onions to the rack and lightly season with sea salt.

TEMPURA ONION RINGS



Tempura Onion Rings image

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Number Of Ingredients 6

5 to 6 cups vegetable oil
1 large egg yolk
1 cup ice water
1 cup cake flour (not self-rising)
2 tablespoons cornstarch
2 large onions (white, yellow, or red), thinly sliced

Steps:

  • In a wok or large pot, heat oil until a deep-frying thermometer registers 370 degrees. In a medium bowl set over an ice bath, stir yolk with chopsticks or a whisk; add ice water, stirring to combine. Sift flour and cornstarch into egg mixture, stirring to incorporate. Don't worry about a few remaining lumps in the batter.
  • Coat onion rings with batter, letting excess drip back into bowl. Fry onion rings in the hot oil in small batches, turning once, until just beginning to color. Drain on paper towel. Repeat process, skimming oil of tempura batter bits as necessary until all onion rings have been fried. If oil becomes dark, begin again with fresh oil. Serve immediately.

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