Celebrity chef Cat Cora‘s beer-battered onion rings are perfect to enjoy on National Onion Ring Day (June 22), or on any other day of the year! They do have a spicy kick, thanks to cayenne pepper, but when paired with a zesty ranch dipping sauce or aioli of your choice—maybe even curry ketchup—there’s no better snack, app or summer finger food. Plus, the beer batter may be the real secret.
Cat Cora’s Spicy Onion Rings
- 1 large sweet yellow onion
- 1 cup buttermilk
- ¼ tsp cayenne pepper
- 1 cup all-purpose flour, divided
- ½ tsp salt
- ½ tsp freshly ground black pepper
- ½ tsp cayenne pepper
- 1 tsp garlic, granulated
- 6 oz beer, medium body
- 2 cup canola oil
Cut onion ½ inch thick, remove dark exterior, separate into rings and soak in buttermilk mixed with ¼ tsp cayenne pepper for 1 hour.
Mix ½ cup flour, salt, pepper, cayenne and garlic. Set aside. In a medium-sized bowl, combine beer and remaining flour. Mix thoroughly.
In a large, deep pot, heat oil to 350°F. Remove onion rings from buttermilk, shake off excess, dredge in flour, then dip in beer batter. Drop some onion rings into oil and repeat process, being sure not to crowd rings, as they will stick together. When golden, remove and let drain on paper towels.
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