From Mary Berg’s kitchen to yours, discover the tips and tools you need to perfect this indulgent snack in no time.
| Difficulty | Portions |
|---|---|
| Novice | 3-4 |
Ingredients
- Canola oil
- 1 large yellow onion
- ¾ cup all-purpose flour
- ¾ cup cornstarch
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon cayenne pepper
- ¾–1 cup cold light flavoured beer, such as pilsner or lager
- 1 cup panko
- ½ cup ground Parmesan cheese, optional
- Dip, such as ketchup or Chipotle Mayo
Directions
- Heat your oven to 200°F and place a rack-lined sheet pan in the warm oven.
- Heat 2 to 3 inches of canola oil in a large, heavy bottomed sauté pan or Dutch oven to 350°F.
- While the oil comes up to temperature, slice the onions into ½- inch thick slices and separate them into rings. In a large bowl, whisk together the all-purpose flour, cornstarch, salt, pepper, garlic powder, and cayenne pepper. Add in the onion rings and toss to coat. Remove the onion rings and set aside.
- Whisk the beer into the flour mixture just until combined and scatter the panko and cheese into a shallow dish.
- Dip the rings into the beer batter one at a time then dredge in the panko mixture to coat. Add the panko crusted onion rings in batches of five or six into the hot oil and fry until golden brown and crispy, about 3 minutes, flipping halfway through and adjusting heat to maintain the temperature of the oil.
- Transfer the rings to the warm oven and continue battering, dredging, and frying.
- Season the onion rings with salt and serve with the dip of your choice.