Today is Monday. This can only mean one thing: last night was Sunday night! Remember, friends, on Sunday nights we eat junk food and watch silly TV. We were having a hankering for burgers so El quicky grilled up some delicious sliders (mini burgers on mini buns!) but we were stuck on the side dish. About a year ago my mom bought these amazing french fry cones. Slip in some wax paper and they look totally restaurant professional! 9 times out of 10 we go with fries of some sort but we really didn't want that tonight but we still wanted to use the cones. Next idea? Onion rings! Beer battered onion rings. Yes, it's ok for your tummy to grumble right now, mine is too!!!
What you'll need:
2 medium onions
2 tsp. baking powder
1 1/3 cup unbleached white flour
1 tsp. kosher salt.
1/4 tsp. pepper
1/2 tsp. spicy plank rub (any smoky rub will do)
1 can (or bottle) of a good COLD beer (we used Tecate light)
3 cups oil for frying (grape seed or Safflower works best here)
1. Heat your oil (not TOO hot, or else the onion rings will burn).
2. Slice your onions so they're about 1/2 inch thick. Separate them so there is 1-2 pieces of onion per ring (1 isn't enough to hold the batter).
3. In a large bowl, mix together the flour, salt, pepper, rub, and beer. Whisk together and let the flavors come together.
4. In a shallow plate, place the baking powder and dredge the onions there before placing into the batter.
5. After the onions are dredged, place in the batter bowl, then into the hot oil.
***ONLY PUT ABOUT 3-4 ONION RINGS IN THE OIL AT ONE TIME. ANY MORE THAN THAT WILL BRING DOWN THE TEMPERATURE OF THE OIL AND THEY WON'T COOK ALL THE WAY THROUGH AND WILL BE SOGGY :(***
6. Let onions cook for about 1 minute per side (or until they're golden brown), let excess oil drip off onions, and lay on a cookie sheet lined with paper towels (to soak up the leftover grease).