Beer Tempura Onion Rings
Adam Fleischman, chef/owner of the acclaimed Umami Burger restaurants in Los Angeles, gave us this recipe for crispy onion rings, which are the perfect accompaniment for his stuffed barbecue burgers (see related recipe at left). Be sure to add the onion rings one at a time to the hot oil and don’t overcrowd the pot; this will prevent the onions from sticking together as they cook.
- Canola oil for frying
- 3 1/2 cups all-purpose flour
- 2 tsp. kosher salt, plus more, to taste
- 1 tsp. onion powder
- 1 tsp. garlic powder
- 3 cups lager beer
- 2 onions, sliced with a mandoline into rings 3/8 inch thick
Set a wire rack on a baking sheet and place in an oven. Preheat the oven to 200°F. Line another baking sheet with paper towels.
Pour oil into a 7 1/2-quart deep fryer and heat over medium-high heat to 365°F according to the manufacturer’s instructions.
Put 1 cup of the flour in a pie dish or a wide, shallow bowl. In a large bowl, whisk together the remaining 2 1/2 cups flour, the 2 tsp. salt, the onion powder and garlic powder until combined. Add the beer to the seasoned flour and whisk until smooth.
Working with a few onion rings at a time, dust them with the flour, then dip them into the beer batter, letting the excess drip off. Using tongs, drop the onion rings, one at a time, into the oil and fry until golden underneath, about 2 minutes. Using a skimmer, turn the onion rings over and fry until golden on the other side, about 2 minutes more.
Transfer the onion rings to the paper towel-lined baking sheet to drain. Sprinkle with salt, then place on the rack-lined baking sheet in the oven. Repeat with the remaining onion rings, flour and batter. Serves 4 to 6.
Recipe by Adam Fleischman, Chef/Owner of Umami Burger.