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Beer & Lime Battered Onion Rings

So, what I’ve noticed lately is that people love easy stuff.  They do, it’s true.  Who can blame them?  I love easy stuff too.  Simple is always better than complicated, especially when most of the United States is under an extreme heat wave.  It’s going to be about 120 degrees in the sun here on the east coast today and mind you, this is not a “dry heat”.  This is the oppressive, disgusting humid, ridiculous kind of heat that no human being could ever possibly enjoy unless completely drenched in freezing cold water, which also doesn’t sound very fun to me.  So, today…I will let the kids go outside in the shade for about an hour tops while I slather them with sunscreen nearly obsessively and then we will enjoy ourselves in the air conditioning doing fun things to keep our minds off of it.

 

I just got an air conditioner in the kitchen.  Thanks to Mike, my husband for that.   He knows I get very grouchy when it’s too hot to cook and my hair gets frizzy and gross – again not fun.  So, to say thank you to him for the air conditioner and so many other wonderful things he does for us, I made these beer and lime battered onion rings topped with black pepper.  They’re easy and they’re fried and they’re delicious.  Just be sure to stay hydrated.  They’re best eaten after the sun goes down and everything cools off a bit.

Have these with a beer, but don’t forget to drink plenty of water before and after!

 

Beer & Lime Battered Onion Rings

  • 1 very large sweet summer onion of your choice (or two medium onions of your choice)
  • 1 1/3 cup flour + additional 2 cups  (in baking dish) for coating
  • 1 teaspoon fine sea salt or kosher salt
  • 1/2 teaspoon black pepper + a light dusting more for garnish
  • 1/4 teaspoon garlic powder (optional)
  • 1/8 teaspoon dried cilantro (optional)
  • 3/4 cup beer
  • 1/4 cup fresh squeezed lime juice
  • 1 egg (beaten)

You will need a pot that is large & tall (if you want to reduce splatter without a splatter guard) with 3 inches of canola oil in the bottom and one gallon sized zipper bag or storage container.

  1. Remove root ends and outer skin from onions and slice into rings.  Remove inner rings and set aside/store in air tight container for use in another recipe.
  2. Next, add flour, salt, pepper, beer and lime juice to a ziploc bag (or air tight container with lid).  Mix it up and then taste the batter (season to your taste if necessary) then add the beaten egg and mix shake, squish mix it up again.
  3. Drop the additional 2 cups of flour in a baking dish.
  4. PREHEAT: Place pot with oil over medium high heat.
  5. Drop the sliced onions into the batter bag.  Shake it up!
  6. Next, fish them out of the batter with a fork and drop them into the baking dish with the flour. Set each one aside and bring next to preheated oil.
  7. Using long tongs pick up one onion ring and dip into preheated oil.  If it doesn’t bubble like crazy…wait a few minutes until oil is hot enough.
  8. When oil is hot enough, drop prepared onions into the hot oil in batches of about 4-5 rings.  Remove the rings when golden brown and place on plate with paper towels.  Continue to do this with the other rings until complete.
  9. Drizzle fried onion rings with fresh lime juice and dust with black pepper.

Enjoy with a beer and friends and family.

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