Beer Battered Onion Rings-the right oil and the right onion make all the difference!
Let’s talk about Onion Rings for a minute. There’s a lot of variety in onion rings. You have to be careful when you go to a restaurant and order them, I don’t think any 2 places make them the same. Some places slice the onion really thin and you’re served a glob of fried, battered onions. Which by the way, I love! Some do them thick style, 5-6 huge rings that take up half the plate. I’m a medium to thin ring girl.
So what makes a good onion ring? The onion of course! It’s the base. If you start with the best onion in the world, you will have the best Onion Rings in the world. I’m fortunate to live just a few miles (ok, about 100 miles) away from the home of said onions. Vidalia Onions. Honestly, the best in the world. Check out the link. These onions are so good they can only be called Vidalia’s if they are grown in this federally designated region in Georgia. Any other sweet onion is well…just an onion.
So you have your onion, you’ve sliced it. You’ve whipped up your batter, you’re ready to fry. You’ve come this far, you need the best oil for the job. Peanut Oil. The subtle nutty flavor of the peanut oil will enhance your onion ring, trust me on this one. It’s worth the effort (and the extra dollar or two) to use peanut oil.
Remember, here in Georgia, we know a little bit about frying food.
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