Who doesn’t love hot, crispy onion rings? Doc and I are crazy about them! The batter is well seasoned and the Pale Ale beer adds another dimension. I know it is hard to believe but the flavor of the onion rings is determined by the quality of the beer. Use a craft pale ale beer. One of the great things about these onion rings is that you can refrigerate then reheat the leftovers and they will get crunchy again!

The spicy ketchup adds a kick! Just a warning: if you are faint of heart or tongue stick to plain ketchup. This is my friend, Michelle Ellis’, recipe.

Michelle’s Pale Ale Beer Battered Onion Rings with Spicy Ketchup– makes about 20 onion rings

3/4 cup all purpose flour
1 teaspoon paprika
1/2 teaspoon garlic powder
1 teaspoon kosher salt
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
3/4 cup pale ale craft beer
1 large sweet onion
1/4 cup flour in a paper bag
Vegetable oil, to fry in
Spicy Ketchup

In a medium size bowl whisk together 3/4 cup flour, paprika, garlic powder, kosher salt, pepper, and cayenne pepper. To measure the beer, pour the beer down the side of the measuring cup to prevent a head from forming. When measuring the 3/4 cup beer, measure the beer but not the foam. Whisk beer into the batter. Let batter sit for 10 minutes to hydrate the flour.

Peel then cut the onion into 1/2 inch rings. Separate rings and place half of the rings in the paper bag with the flour. Close bag and shake to coat onion rings with flour. Move floured rings from the bag to a plate. Repeat with remaining half of onion rings.

Heat oil to 375F. If you don’t have a fryer, use a Dutch oven or an electric skillet. Pour the oil 2 inches deep. Only batter as many onion rings at a time as will fit in a single layer without their sides touching. Turn the rings over to brown on both sides. It should take about 3 minutes per batch. Make sure the oil heats back up to 375F between batches.

Place cooked onion rings on paper towels to drain. Eat immediately or they will get soggy. Recipe can be doubled. You can reheat and re-crisp leftovers in a 350F oven for 15 minutes. Turn onion rings over halfway through the cooking time.

Michelle’s Spicy Ketchup

2 teaspoons olive oil
1 clove minced garlic
3/4 cup ketchup
1 and 1/2 teaspoons red pepper flakes
1 tablespoon hot sauce

Heat olive oil in a small saucepan over medium high heat. When oil shimmers add minced garlic and stir. As soon as the garlic begins to brown add the ketchup, crushed red pepper and hot sauce. Stir and heat for 3 minutes or until warm. Use immediately or refrigerate. Enjoy!

Published in The News and Neighbor on May 4, 2016