It’s Super Bowl Sunday, and households all over Salt Lake City (and the world) have been laying in supplies of their favorite chips, wings, and beverages for the annual national excuse for getting together, eating and drinking too much, and just having fun.
Football has never done it for me, but I do enjoy a chance to get together with friends and enjoy unlimited amounts of food many of us would not normally admit to eating. Besides, February is National Snack Food month, so I consider this research.
My favorite salty snack is onion rings, but I don’t like them with too much or too little batter, and I think they are best when served with Utah Fry Sauce. Here’s a great recipe that uses the supplies at hand with great results.
Beer Batter Onion Rings
- 2 large yellow onions
- ¾-cup flour
- ¾-cup cornstarch
- 1-teaspoon baking powder
- 1-teaspoon kosher salt
- ½-teaspoon finely ground black pepper
- 1-cup beer (I use Killian’s Red)
- Vegetable oil for frying
Peel onions and slice into ½-inch thick rounds. Whisk together dry ingredients and add beer - starting with ¾ cup. If the mixture is thick enough to drizzle and form a ribbon, it has enough beer. Find something to do with the rest.
Heat oil to 350 degrees. Coat separated onion rings completely and fry in batches, keeping oil as close to 350 degrees as possible.Cook until deep golden brown - about 5 minutes. Drain fried rings on paper towels and salt lightly. These can be kept hot in a 225-degree oven.
To make Utah Fry Sauce, combine two parts mayonnaise or salad dressing (like Miracle Whip) with one part ketchup. I like to add a couple of dashes of garlic powder. Consume copious amounts immediately.
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Adapted from a recipe by America’s Test Kitchen.
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