Ingredients
The following ingredients have 4 Servings
- 1 cup unbleached all-purpose flour
- 1/3 cup cornstarch
- 1 tsp. granulated sugar
- 1 tsp. baking powder
- 1/2 tsp. hot paprika (`)
- 1/2 tsp. garlic powder
- 1/2 tsp. onion powder
- 1/2 tsp. ground Himalayan sea salt
- 1/2 tsp. freshly ground black pepper (I always use mixed peppercorns)
- 1 1/3 cups cold beer
- 1 large onion, sliced into 1/2-inch
- 2 cups Panko® breadcrumbs
- 4 cups canola oil, for frying or as needed
Instruction
- In a mixing bowl, add flour, cornstarch, granulated sugar, baking powder, hot paprika, garlic powder, onion powder, ground sea salt and freshly ground black pepper.
- Whisk to blend before pouring in beer. Whisk until the batter is nice and smooth; let it sit for 15 minutes.
- Meanwhile, slice an onion to ½-inch thick and separate every layer into rings.
- In a shallow dish, add about 1 1/3 cups course breadcrumbs and grind the remaining 2/3rds; stir and set aside.
- 15 minutes later, dip one ring at a time in the batter making sure it’s very well coated and hold it to let the excess batter drip off.
- Transfer it to the breadcrumbs and toss it around so it’s well coated. Put it on a plate while working with the others.
- In a heavy bottom skillet, heat up the oil until it reaches 375ºF/190ºC.
- Working in batches, fry the onion rings for 1 to 2 minutes or until golden, flipping them halfway.
- Transfer them on a plate or baking sheet lined with paper towels to absorb any excess oil while frying the others. Serve them immediately.
