A flavorful batter infused with honey, paprika, and lager beer is the secret to these crunchy onion rings. This recipe first appeared in our November 2011 issue along with Dana Bowen’s story Roots of Flavor.
- 1 3⁄4 cups flour
- 1⁄2 cup cornstarch
- 1 1⁄2 tbsp. hot paprika
- 1 tbsp. dry mustard
- 1 tbsp. baking powder
- 1 tbsp. kosher salt, plus more to taste
- 2 tsp. honey
- Canola oil, for frying
- 2 large yellow onions, cut crosswise into 1/2″-thick slices and separated into rings
- 12 oz. lager-style beer
- In a large bowl, whisk together flour, cornstarch, paprika, mustard, baking powder, and salt. Add honey and beer, and whisk until smooth; let sit for 10 minutes.
- Pour oil to a depth of 2″ in a 6-qt. Dutch oven and heat over medium-high heat until a deep-fry thermometer reads 375°. Working in batches, dip onion rings into batter, shaking off excess, and lower into oil; fry, flipping once, until golden brown, about 3 minutes. Transfer to paper towels to drain briefly and season with more salt; serve immediately.