Ingredients
Onions
- 1 ea. Yellow sweet onion
- 20g Kosher salt
- 1000g Water – Cold
Dredge
- 200g (1 1⁄2 cups, plus 1 tbsp.) All-purpose flour
- 20g (3 tbsp.) Corn starch
- 6g (2 tsp.) Baking powder
Batter
- 200g (1 1⁄2 cups, plus 1 tbsp.) All-purpose flour
- 20g (3 tbsp.) Corn starch
- 8g (2 tsp.) Sugar
- 6g (2 tsp.) Kosher Salt
- 6g (2 tsp.) Baking powder
- 1g (1⁄2 tsp.) Garlic powder
- 1g (1⁄2 tsp.) Onion powder
- 1g (1⁄2 tsp.) White pepper-ground
- 12 oz. Beer – Sierra Nevada Pale Ale
Fry
- Vegetable oil
- Kosher salt
Technique
Onions – Step 1
- Remove the root end and the blossom end of the onion.
- Cut onion into 1⁄4’s across the grain.
Step 2
- Combine salt and water.
- Mix well with a whisk until the salt is dissolved.
Step 3
- Submerge the onion into the brine and place in the fridge for a minimum 1 hour.
Dredge – Step 4
- Mix all ingredients with a whisk until fully homogeneous.
Batter – Step 5
- Combine all dry ingredients and whisk until homogenous.
- Pour beer in and whisk until smooth.
Fry – Step 6
- Remove onion slices from the water.
- Dredge the onion until fully coated with flour, then dust it off so that there is a thin layer of flour on the onion.
Step 7
- With a single chopstick, remove onion from flour and place in the batter.
- Flip it over and batter all surface areas of onion.
- Place into the fryer at 350°F.
- Cook for 2 minutes.
Step 8
- Flip it over with chopstick and cook for 2 more minutes.
- Remove from the fryer and drain onto a rack and season with kosher salt.
Equipment
- Chopstick
- Fry pot
- Thermometer
Note: The key to a good onion ring is finding the right balance between a golden brown, crispy crust with tender cooked onions. It is important to have a tender onion so that when you take a bite the whole thing doesn’t come out of the batter. The batter has to have the right balance between starch and flour so it can hold up to a long fry of about 4 min. at 350°F and not brown too dark.
