Zing Rings — Beer Battered Pickled Onion Rings
Crisp, fried onion rings with a tangy twist, coated with a tasty beer batter.
2 medium yellow onions, sliced into ¾ inch rings
8 fl oz apple cider vinegar
2 1/2 tablespoon sugar
1 tablespoon salt
3 fl oz beer
½ tsp dill
Slice Onions. In a Sauce pan, combine the vinegar, sugar, salt, wine and dill. Place the onions in the liquid. Do not separate the rings. They will separate as the mixture cooks. Bring to a simmer and simmer for 3-4 minutes swirling the pan to ensure all the onions are exposed to hot brine. Remove from heat and allow to steep for 15 minutes. Place into a clean container and place in refrigeration for at least 2 hours. Onions should be submerged in the liquid.
1 cup all-purpose flour
2 egg whites, beaten
1 ¼ cup beer
¼ cup brine from the pickled onions
Whisk egg whites, beer and brine together. Add to flour and stir to combine. Chill for 1 hour.
Heat frying oil to 350 degrees. Remove onion rings from brine and pat dry any excess moisture. Dip in batter and place in hot oil. Fry till golden and crisp. Serve warm.
Recipe by Chef Aran Essig, CEC, CCA, executive chef, University of Northern Colorado.