Crispy Perfection
Pro tips for crafting the ultimate onion rings.
There’s something special about a tower of crispy, golden onion rings piled high, the steam wafting their savory aroma. Although preferred cooking methods and coating preferences vary from person to person, one fact remains certain: Onion rings are a beloved treat.
Tommy Linnett, culinary director and co-owner (as partner in Reno’s Local Food Group) of Great Basin Brewing Co., with four brewpubs across Northern Nevada, appreciates a good onion ring and has perfected the award-winning Wild Horse ale-battered version served in the restaurants. He was kind enough to share his secrets for achieving delicious onion rings.
First, to create big, hearty onion rings, Linnett suggests using jumbo yellow onions and cutting them evenly with a mandolin or sharp knife.
“We cut our onions on the slicers, so they are always uniform,” Linnett says. “If you have one onion slice that’s wide and one that’s skinnier, they will cook differently. One will be undercooked and one will be overcooked if they’re not the same size.”
Dipped and Battered
Once the onions are prepped, it’s important to dredge them in flour or cornstarch to soak up any moisture before the batter or breading goes on.
“There are always wet spots, and if you coat them in a little flour and put it in the batter, it will stick so much better,” Linnett says. “I prefer cornstarch because it’s a little crispier since there’s no gluten.”
For beer-battered onion rings that make their way into the deep fryer, Linnett keeps the onions and the batter in a mini-refrigerator until he’s ready to cook them.
“It’s important to keep the batter nice and cold; home chefs can even use ice cubes mixed in,” he notes. “Cold batter in hot oil helps the puffiness.”
For a traditional three-step breading using flour, egg, and panko breadcrumbs, Linnett recommends using a food processor to make the panko fine, which enhances the crispiness.
Deep-Fried or Air-Crisped?
Most restaurants deep fry their onion rings. At Great Basin, the cooks use fryers without baskets that sizzle each order to perfection. For home cooks, Linnett recommends using a neutral or preferred frying oil in a deep pan or fryer and ensuring it has reached 350 degrees F before placing the cool-battered or breaded onion rings in.
While beer-battered onion rings would not cook properly in an air fryer, the breaded version will crisp nicely and make much less mess while using less oil. As with the deep fryer, getting an air fryer up to temperature and giving each onion ring space to cook are essential to ensuring crispiness.
Adding Flavor
Packaging a punch of flavor inside the batter or breading is important. Linnett’s recipe includes beer, flour, salt, paprika, onion powder, and garlic powder. Once the rings are plated, he tops the onion rings with a sprinkle of chopped parsley and serves them with dipping sauces.
“There’s nothing better than an ice-cold beer and a plate of onion rings right out of the fryer with some barbecue sauce or buttermilk ranch,” Linnett says. “Life is good!”
Ingredients
- 2 jumbo yellow onions sliced into ½-inch-wide rings
- 1 cup all-purpose flour
- 1 tablespoon kosher salt
- 1 tablespoon paprika
- 1 tablespoon granulated garlic
- 1 tablespoon granulated onion
- 1⅓ cups Wild Horse Amber Ale adjust as needed for consistency
- ½ cup cornstarch or all-purpose flour for dredging
- Neutral oil for frying such as vegetable oil
- Chopped parsley to garnish
Instructions
- Peel and slice onions, then separate rings and pat them dry.
- In a mixing bowl, whisk together flour, salt, paprika, granulated garlic, and granulated onion. Slowly pour in the beer while whisking continuously to create a smooth batter. Taste to ensure quality control (optional, but encouraged).
- In a deep pan or fryer, add oil and heat to 350 degrees F. Lightly coat rings in cornstarch or flour to help batter adhere. Dip each onion ring into batter, ensuring an even coat. Carefully place them in hot oil in small batches, avoiding overcrowding. Fry for 2 to 3 minutes, flipping halfway, until golden brown and crispy.
- Transfer to a wire rack or paper-towel-lined plate to drain excess oil. Sprinkle with additional salt or chopped parsley, if desired. Serve hot with barbecue sauce, buttermilk ranch, or your favorite dipping sauce. Pair with an ice-cold Wild Horse Amber Ale and savor the crispy, golden perfection!
More From This Issue
Rhubarb
What’s In Season
