Beer-battered onion rings with mustard dip topcook.tomathouse.com
Ingredients:
Onion rings
- 2 large Vidalia onions
- 2 cups of sour milk or kefir
- 3 cups of flour
- 1 cup rice flour
- 2 cups of sparkling water
- 1 bottle 0.33 l. beer
- 1 teaspoon of honey
- Vegetable oil, for deep-frying
- Chopped parsley and flaky salt, for sprinkling
Beer mustard
- 1 cup aioli or mayonnaise sauce
- 0.5 cup Dijon mustard
- 2 tbsp. l. agave syrup
- 1 teaspoon ground cinnamon
- 0.5 tsp beer extract (dry concentrate of hops, malt and barley) *
- A pinch of cayenne pepper
Preparation:
- Chop the onion.
Cut each onion into 0.5 cm thick crosswise circles.
- Separate the circles into individual rings; remove the 4 small center rings from each slice and set them aside for another use.
- Soak the onion.
Place the separated onion rings in a large baking dish or shallow bowl and pour the buttermilk over them.
- Make beer mustard.
In a small bowl, whisk together the aioli, Dijon mustard, agave syrup, cinnamon, dry beer extract, and cayenne pepper until smooth.
Note *
Beer extract can be purchased from home brewing suppliers or in some spice aisles.
- Knead the batter.
In a large bowl, combine 1 cup of wheat flour with rice flour, club soda, beer, and honey until smooth.
- Place the remaining 2 cups flour in a separate large bowl or shallow dish and sprinkle generously with coarse salt.
- Fry onion rings.
Pour at least 7 cm of vegetable oil into a large, heavy-bottomed saucepan. Attach a deep-fry thermometer to the side of the pan and heat the oil over medium-high heat to 175°C.
- Working in batches, remove a few onion rings from the sour milk and shake them dry. Transfer them to the flour mixture and coat them thoroughly. Then, dip them one at a time in the beer batter, shake off any excess, and place them in the hot oil.
- Cook, turning the onions frequently with tongs, until golden brown, 3 to 4 minutes; adjust the heat as needed to maintain the oil temperature.
- Place on paper towels. Sprinkle with sea salt and herbs.
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