August 18, 2017
Who doesn’t love onion rings? And if you do – you will absolutely do back-flips for these crispy critters. The beer makes them. We have been frying up these onion rings all week to test the recipe out for you. What’s your favorite type of onion ring? Crunchy beer battered thick slices, or onion strings dredged in flour and fried to a crispy golden brown.
Remember the ones Palios Brothers served when they were on the corner of MacDill and San Miguel. Boy-oh-boy did I love them. The only downside about going to Palios for lunch was that you smelled like fried chicken all day…making everyone around you wanting to take a bite out of you. I would make an evening pitstop to Palios at least once a month for some fried shrimp (which were the best ever), and a batch of onion their super onion rings.
Regardless of the way you like your onion rings, for me, the best onion to use for onion rings is the sweet Vidalia onion from Vidalia, Georgia which began growing these luscious onions in the 1930’s.
Please tell me where you think the best onion rings in the Bay area are served. And also tell me what your favorite dipping sauce is…ketchup, mustard, mayo, blue cheese, buffalo – I like ketchup myself. I want to hear from you. RobertKimBailey@hotmail.com.
Slice Vidalia onions into ½” to ¾” slices. Put all the dry ingredients in a large mixing bowl and whisk until well blended. Add beer and water and whisk until well combined.
Dip onions in batter a few at a time (for it is important not to overcrowd the fryer or they will steam and not fry) and fry in 350 to 375 degrees oil until golden brown. Place on paper towel lined baking sheet and lightly dust with Kosher salt.