These are simply the best beer battered onion rings you’ll ever eat. I know, I know…fried foods aren’t good for you. But every once in a while, I make an exception. These are so worthy of an exception, trust me. They are mind-meltingly good. We nibbled them as they cooked because our fryer would only hold about 5 at time without them sticking together.
Beer Battered Onion Rings
1 cup soymilk
1 tsp apple cider vinegar
1 large onion (sweet)
1 cup flour (divided use)
1/2 tsp salt
1/2 tsp garlic powder
few grinds of pepper
3/4 cup beer
oil for frying
Combine the milk with the apple cider vinegar. Stir together and set aside.
Peel the onion and slice into rings about 1/2 an inch wide. Separate them and add to the milk/acv mixture. Let sit for an hour or so, stirring them every so often so they all get a dip in the liquid.
Heat your oil to about 350 degrees using whatever you normally use to fry. Even though you don’t normally fry foods, of course.
Combine 1/2 cup flour, salt, pepper and the garlic powder in a pie plate. Then combine the beer with the remaining 1/2 cup flour in another pie plate.
Take the rings, one at a time, and dip them in the dry flour mixture, then in the beer/flour mixture. Drop in the oil and fry until golden. Drain on a brown bag then serve those golden rings of o’s.
About that cheese on the sandwich? It’s the FYH Monterey Jack that is experiencing a resurgence over at the PPK. I tried it a few years ago and hated it. But rumor has it that they’ve changed the product some, so we gave it another try. Either my tasts buds have also changed, or it really IS a lot better! You can see how nicely it melted on the left half, but on the right half, not so much. The key must be to cut it super thin. The true test will be the mozzarella style on pizza. I’ll keep you posted.