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Parve
Easy
50 Minutes
Diets 
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.
oil, for frying
1 and 1/2 cups Glicks Flour
1/2 cup Gefen Cornstarch
1/2 teaspoon baking powder
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1/2 teaspoon salt
1 and 1/4 cups beer or seltzer
3 large onions
1/2 cup Gefen Mayonnaise
1 tablespoon Glicks Ketchup
1 tablespoon grainy mustard
1 tablespoon prepared white horseradish sauce
1 teaspoon Tonnelli Sriracha
2 tablespoons finely diced pickles
1 teaspoon garlic powder
1 teaspoon lemon juice or pickle juice
1/4 teaspoon salt
Heat oil in a wide pan.
Combine flour, cornstarch, baking powder, garlic powder, onion powder, paprika, salt, and beer.
Cut onions into 1/4-inch (1/2-centimeter) rings and separate each ring.
Dip each ring into the batter, then fry in batches for five minutes per side, until golden brown, without overcrowding the pan.
Whisk sauce ingredients together and serve alongside the onion rings.
Styling and Photography by Chay Berger
Food Prep by Leah Hamaoui
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