Crispy Onion Ring Tower
Golden beer battered onion rings stacked high into an impressive tower make a stunning side dish or appetizer. Each ring is perfectly crispy outside with a tender sweet onion center.
Beer battered onion rings fried to golden perfection and stacked into a shareable tower.
Nutrition per serving
Ingredients
main
batter
seasoning
frying
Instructions
Slice and Separate Onions
Slice the sweet onions into rounds about 3/4 inch thick. Carefully separate each slice into individual rings and discard the very small center pieces. Pat all rings completely dry with paper towels as moisture is the enemy of crispy batter.
Make the Beer Batter
Whisk together flour, baking powder, garlic powder, smoked paprika, and salt in a large bowl. Gradually pour in the cold lager beer while whisking until a smooth thick batter forms with no lumps. Do not overmix and do not use warm beer as cold beer creates a lighter crispier coating.
Heat the Oil
Pour vegetable oil into a large heavy bottomed pot to a depth of 3 inches. Heat over medium high heat until the oil reaches 375 degrees F. Use a thermometer to monitor temperature carefully. Oil that is too cool produces greasy rings and oil that is too hot burns the batter.
Batter and Fry the Rings
Working in small batches, dip each onion ring into the beer batter letting excess drip off for 2 seconds. Carefully lower into the hot oil and fry for 2 to 3 minutes per side until deeply golden and crispy. Do not crowd the pot as it drops oil temperature dramatically. Drain on a wire rack.
Stack and Serve
Stack the fried rings from largest to smallest on a skewer or tall serving spike to create the tower presentation. Season with a pinch of flaky salt immediately while hot. Serve right away as onion rings lose their crispiness quickly once they cool.
Substitutions
Common mistakes
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