Pub food is best in pubs, right?
At the same St. Patrick’s Day party where I served my Green Melon & Lychee Martinis, I decided to make Guinness-battered onion rings. I’d never made onion rings before, but I’d made lots of calamari, so I figured it was similar.
The good news? It is similar! And relatively straight-forward, too.
My mind was blown when I tried these onions rings for the first time. They were amazing, and quite possibly the best onion rings I’ve ever had. That’s a bold statement, but I mean it. (I sound like my Poppy. He’s 91 and every meal is the best he’s ever had these days!)
You can make these with any type of beer, but I used Guinness because it’s Irish and I was trying to be festive. They turn out darker than if you use a lager or IPA, though!
- 2 cups flour
- 1 tsp garlic powder
- 2 tsp salt
- 1 tsp pepper
- 1 1/2 cups beer (I used Guinness)
- 2 large onions
- Vegetable oil, for frying
- Whisk together 1 1/2 cups of flour with the garlic powder, salt and pepper. Whisk in the beer until the mixture is well combined. Slice the onions 1/2-inch-thick rings and toss them with the remaining 1/2 cup of flour. Add at least 2 inches of vegetable oil to a large pot. Heat until a piece of onion sizzles when you touch it to the oil. Dip the onion rings into the batter, shaking off any excess, then immediately drop them into the hot oil. Be careful not to overcrowd the pot. Allow the onions to cook in the oil, flipping them once to guarantee even browning. Remove the onions with tongs and transfer them to a paper towel-lined plate.