Onion Rings with Special Sauce

Michal Frischman Michal Frischman
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Once in a while, we have an extra-special supper of beer-battered chicken, and whenever we do, I always throw onion rings in once I’m at it. There’s plenty of batter, and the oil is already hot! I find that the cornstarch is really key to making sure the batter stays light and crispy, so don’t skip it. In real life, I eyeball the quantities of all the ingredients, and it comes out great every time.

50m 12
Easy Pescatarian Vegetarian Parve

Contains: Gluten, Wheat, Egg

Directions

Prepare the Onion Rings

  1. Heat oil in a wide pan.

  2. Combine flour, cornstarch, baking powder, garlic powder, onion powder, paprika, salt, and beer.

  3. Cut onions into 1/4-inch (1/2-centimeter) rings and separate each ring.

  4. Dip each ring into the batter, then fry in batches for five minutes per side, until golden brown, without overcrowding the pan.

Prepare the Sauce

  1. Whisk sauce ingredients together and serve alongside the onion rings.

Credits

Description:
Styling and Photography by Chay Berger
Food Prep by Leah Hamaoui

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