(Yesterday’s featured onion rings were Hawaiian Sesame Coconut Onion Rings.)
This may be the very best use of beer batter ever! The chives are the perfect liaison between the cheddar and onion flavors. The only thing you really need with these is. . . more beer!
1 cup (4 oz) finely shredded cheddar cheese (I use Tillamook Sharp)
2 Tbsp freeze-dried chives (or 3 Tbsp fresh minced chives)
2 cups Basic Batter (made with beer)…see the ingredients list for this batter to the right.
Oil for frying
1 very large yellow or Vidalia onion, cut and separated into 3/4 inch rings
Mix the cheese and chives into the batter. Heat 1/2 to 3/4 inches oil in a heavy skillet to 375 degrees. Dip an onion ring into the batter, coating thickly. Lay it gently into the oil and cook until golden, turning once. Remove and drain on paper towels. Repeat with remaining rings. You can do 2-3 at a time depending on the size of your skillet, but take care not to crowd the pan or let the temperature drop too much, or the rings will turn out greasy.
- To get a crunchy/toasty coating, dredge the battered rings in panko bread crumbs before frying. Finely crushed pretzels might be a winner, too.
- Horseradish cheddar, pepper jack, or swiss can be substituted for the cheddar.
- My best serving suggestion? Three words: Thick. Juicy. Steak.
Join us tomorrow to read Doug’s new recipe for Curly Ramen Crunch Onion Rings as part of his Week of Onion Rings Series which celebrates the official start of Summer.
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