Happy Monday folks!
As always, break seemed waaay too short–I can’t believe I actually have to get up and go to work this morning! But, it was a fun week for the most part filled with family, friends, and lots and lots of eating. I hope your Easter was filled with as many edible goodies as mine–of course, any day that starts out with mimosas is a darn good day to me! We had gorgeous weather here on the central coast all weekend too which was wonderful. I’m definitely ready for long, warm, sunny days to be here to stay.
On Saturday night, we hosted a little game night filled with Risk (which Jeff always wins), Rock Band (my personal fav, plus the drums are a great workout ;) ), and onion rings. Because what’s a game night without a little snack food, right?
Onion rings are totally my downfall when we eat at burger/bbq joints–there’s just something magical about the combination of onion, deep-fried crispiness, and some barbecue sauce. Not surprisingly, I’d been craving homemade onion rings and these definitely hit the spot. I even convinced Jeff to eat salad as a main dish again since we were having them on the side!
The onion rings are pretty simple to make: just flour, milk, beer (of course!), flour, baking soda, spices, and a little hot sauce for an added kick. Most onion ring recipes call for buttermilk, but we decided to go slightly healthier by using half and half instead. You gotta save calories where you can when you eat like us! The batter is pretty thick, but if you want it a bit thinner, just add a little more milk or beer.
Beer Battered Onion Rings
2 large onions, sliced
2 cups flour
1 teaspoon salt
1/2 teaspoon pepper
2 teaspoons hot sauce
1 cup half and half
1/4 cup beer
Combine flour, salt, pepper, hot sauce, half and half, and beer in a large bowl and mix well.
Add onion slices and mix until each slice is covered evenly with batter. Cover and refrigerate for about 1 hour.
Heat frying oil to 350 degrees in a large pot.
Fry onion rings, about 6-8 at a time, for 4-5 minutes, until golden brown.
Serve immediately, and enjoy!
Time: 80 minutes