Onion Rings Recipe

Name: Purple Parrot Grill Beach Haus & Biergartens Onion Rings Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 count large yellow onions; 1.25 cups all-purpose flour (for batter); 0.25 cups cornstarch; 1 tsp baking powder; 1.25 tsp kosher salt; 0.5 tsp freshly ground black pepper; 1 cups cold beer (lager or pilsner); 0.5 cups ice water; 1 count eggs; 1 cups panko breadcrumbs (optional for extra crisp); 0.5 cups all-purpose flour (for dusting); 1.5 liters vegetable oil (for deep frying); 1 cups sour cream; 2 tbs mayonnaise; 1 tbs fresh lemon juice; 1 tbs chopped fresh chives; 0.5 tsp garlic powder; 0.25 tsp smoked paprika; 0.25 tsp kosher salt; 0.25 tsp freshly ground black pepper

Inspired by Purple Parrot Grill Beach Haus & Biergarten

Time45m

Serves4

jumbo beer-battered onion rings, served with sour cream

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Ingredients

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Onion Rings

2 count large yellow onions

1 1/4 cups all-purpose flour (for batter)

1/4 cups Cornstarch

1 tsp Baking powder

1 1/4 tsp kosher salt

1/2 tsp freshly ground black pepper

1 cups cold beer (lager or pilsner)

1/2 cups ice water

1 count Eggs

1 cups panko breadcrumbs (optional for extra crisp)

1/2 cups all-purpose flour (for dusting)

6 1/3 cup (1.5 liters) vegetable oil (for deep frying)

Sour Cream Dipping Sauce

1 cups Sour cream

2 tbs Mayonnaise

1 tbs fresh lemon juice

1 tbs Chopped fresh chives

1/2 tsp Watkins garlic powder

1/4 tsp Smoked paprika

1/4 tsp kosher salt

1/4 tsp freshly ground black pepper

Method

Onion Rings

Prepare onions

Peel the onions and slice into 1/2- to 3/4-inch thick rounds. Gently separate rings from each other, discarding the very small inner rings if desired. Pat rings dry with paper towels to remove surface moisture.

Make batter

In a medium bowl whisk together 1.25 cups flour, cornstarch, baking powder, 1 tsp kosher salt, and 1/2 tsp black pepper. In a separate small bowl whisk the egg with the cold beer and 1/2 cup ice water. Pour wet ingredients into the dry and whisk until just combined; the batter should be thick but pourable. Keep the batter cold by setting the bowl in a larger bowl filled with ice or placing it briefly in the fridge while you heat oil.

Heat oil

Pour vegetable oil into a deep heavy-bottomed pot or deep fryer to a depth of about 3 inches (leave headspace). Heat oil to 350°F (175°C). If you don't have a thermometer, test by dropping a small bit of batter; it should sizzle and rise to the surface steadily.

Dust and coat

Place 1/2 cup flour in a shallow dish and panko (if using) in another shallow dish. Working in small batches, toss a few onion rings in the flour to lightly dust, shaking off excess. Dip each floured ring into the cold batter, allowing excess to drip off, then optionally press into panko for an extra-crispy crust. Keep coated rings on a tray while you finish coating remaining rings.

Fry

Carefully lower 4–6 rings (do not overcrowd) into the hot oil using a slotted spoon or spider. Fry, turning once, until golden brown and crisp, about 2.5–3.5 minutes per batch depending on thickness. Maintain oil temperature close to 350°F; if oil drops too low, rings will absorb oil and become greasy.

Drain and season

Remove rings with a slotted spoon and transfer to a wire rack set over a baking sheet or paper towels to drain. While still hot, sprinkle lightly with flaky salt or additional kosher salt to taste. Keep finished rings in a 200°F (95°C) oven on the wire rack to stay warm and crisp while you fry remaining batches.

Finish

When all batches are done, let rings rest 1–2 minutes and serve immediately with the sour cream dipping sauce.

Sour Cream Dipping Sauce

In a small bowl combine 1 cup sour cream, 2 tbs mayonnaise, 1 tbs lemon juice, 1 tbs chopped chives, 1/2 tsp garlic powder, 1/4 tsp smoked paprika, 1/4 tsp kosher salt and 1/4 tsp black pepper. Whisk until smooth and taste; adjust seasoning or lemon for brightness. Chill for at least 15 minutes to let flavors meld before serving alongside the hot onion rings.