30 Mar Onion Rings – Texas Style!
Texas Pepper Jelly’s onion rings are especially good. They’re not that hard to make, either. Heck, cutting up the onion is the hardest part!
Here’s how to make onion rings, Texas Pepper Jelly style.
4-5 large onions (We use Vidalia onions)
1/4 cup buttermilk
1/2 cup beer
1/4 cup Craig’s BBQ Sauce
2 cups all-purpose flour (My family prefers white flour; I like whole wheat. Usually I mix it.)
2 teaspoons cornstarch
1 teaspoon Kosher salt (Regular salt is ok)
Dash black pepper
Dash garlic powder
Cooking oil, a few inches, in a heavy skillet or pot
What to do:
Line a cookie sheet with a double layer of paper towels.
Peel and slice the onions and cut into rings. Separate all the rings. (Thickness of rings is up to you.)
I discard those weird onion centers, but some people like them. Your call.
In a shallow bowl, mix all the ingredients (except the onions and oil) thoroughly. If you need more liquid, add more beer. If you need more substance, add flour until it feels right. Your batter should have the consistency of pancake batter.
Using tongs, pick up each onion ring and dip it into the batter. Turn them over to make sure the rings are completely coated. Don’t try to cook all the rings at once; do just a few at a time. If you try to do too many at once, some will burn and you will get nervous, and nervous people should not be working near hot oil!
Do not allow small children to come near the stove or prep area. Cooking with hot oil is not for children!
Fry the onion rings until golden, and turn them when necessary. Each ring should take about 5 minutes, maybe a little less, maybe a little more. You must not leave the stove while the rings are frying, not even for a minute! Deep-fried foods cook FAST, and the cook must be calm throughout the process.
Remove the golden brown onion rings with tongs and put them on the paper towel-covered surface. Sprinkle with a little more salt if you wish, and serve as quickly as possible.
If your sliced onions seem to be “rejecting” the batter, sprinkle a little dry flour on them before dipping into the batter. Some onions are more accepting than others.
When all the onion rings are done, let the oil cook completely and throw it out. It won’t be good for anything else.