Recipe:
Moroccan Beer Battered Onion Rings
Onion rings aren't just for fast food and greasy pubs! We've taken classic side and given it Moroccan flair with cumin, coriander, paprika, cinnamon, and of course, beer.
But the beer isn't added just because, well, we love beer. There's more to it: the addition of alcohol means that the batter cooks more quickly than one made with water, keeping your rings from getting soggy, and the slowly fading foam of beer contains proteins that, with the help of CO2, react with hot oil to create an ideal crispy texture. It's not just delicious, it's beer science.
What You Need
- 1 large or two small Vidalia onions, sliced into rings
- 2 cups buttermilk
- 2 cups flour, divided
- 2 tsp cumin
- 2 tsp coriander
- 2 tsp paprika
- 1/2 tsp cinnamon
- 1 1/2 tsp salt
- 1 tsp freshly ground pepper
- 12 oz beer
- 4 cups peanut, vegetable, or canola oil
What You Do
- Layer onions in a shallow dish and cover with buttermilk. Soak for 1 hour.
- Combine 1 cup of flour, cumin, coriander, paprika, cinnamon, salt, and pepper. Set aside.
- In another medium bowl, gently whisk the beer into the remaining cup of flour. You want to break up most of the large flour clumps, but be careful not to over mix.
- In a medium-sized heavy bottomed pot heat your oil to 350 degrees. (Alternatively, your oil is ready when you drop a dollop of beer batter in and it sizzles and cooks instead of sinking to the bottom of the pot.)
- Drain your onion slices and discard your buttermilk. Using tongs or your finger, coat each onion slice in dry flour mixture before dipping into beer batter. Gently tap each onion ring against the side of the bowl to knock off any excess batter and slowly submerge into hot oil. Cook for 2-3 minutes per side, flipping in between.
- Once removed from hot oil, place your onion rings to drain on a paper towel. Serve hot!
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