Onion Rings Recipe
Beer – battered onion rings, furikake salt, park sauce
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Ingredients
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Onions & finishing
Beer batter
Park sauce (savory dipping sauce)
Method
Onions & finishing
- 1
Slice and separate
Peel the onions and slice into 1/2-inch thick rings. Gently separate into individual rings, keeping the largest intact. If some inner rings fall apart, save them for frying as smaller pieces.
- 2
Drain and dry
Place separated rings on paper towels and pat dry to remove surface moisture. Let rest 10 minutes while you prepare batter; excess moisture will make the batter cling poorly.
- 3
Heat oil in a wide, heavy pot or deep fryer to 350°F (175°C). Use enough oil for a 2–3 inch deep fry. Maintain temperature between 340–360°F (170–180°C) while frying.
- 4
Dredge each onion ring lightly in the 1 cup all-purpose flour (from this section). Shake off excess flour — this dry coating helps the wet batter adhere.
- 5
After frying, transfer rings to a wire rack set over a sheet pan lined with paper towels to drain. Immediately sprinkle with furikake seasoning and a light pinch of fine sea salt while hot so the seasoning adheres.
Beer batter
- 6
Make batter
In a medium bowl whisk together 1 cup all-purpose flour, 1/4 cup rice flour (or cornstarch), 1 tsp baking powder, 1/2 tsp sugar, 3/4 tsp fine sea salt and 1/4 tsp black pepper until homogenous.
- 7
Gradually whisk in 1 cup very cold beer until smooth. The batter should be thick enough to coat the back of a spoon but still fluid (about pancake-batter consistency). Do not overmix — small lumps are fine. Keep batter chilled until ready to use; you can place the bowl over an ice bath to keep it cold if your kitchen is warm.
- 8
Batter frying method
Working in batches (do not overcrowd), hold a floured onion ring by hand or with tongs, dip it fully into the cold beer batter allowing excess to drip off briefly, then immediately lower into hot oil. Fry a few rings at a time until golden brown and crisp, 2.5–4 minutes depending on size and oil temperature. Turn once if needed for even color.
Park sauce (savory dipping sauce)
- 9
Combine sauce ingredients
In a small bowl whisk together 1/2 cup mayonnaise, 2 tbsp ketchup, 1 tsp sriracha, 1 tsp soy sauce, 1 tsp rice vinegar, 1/2 tsp sesame oil and 1/2 tsp grated garlic until smooth. Taste and adjust heat or acidity as desired. Fold in 1 tbsp finely sliced scallion if using.
- 10
Chill the sauce in the refrigerator for at least 15 minutes to let flavors meld; serve alongside hot onion rings.