Add homemade onion rings to your backyard barbecue

By Metro Creative

Backyard barbecues typically leave all the preparation to the family grillmaster. But the menu at such a soiree need not be exclusive to grilled foods. Hosts who want to give their guests something a little different can pass around a hearty helping of “Beer-Batter Onion Rings” courtesy of Neal Corman’s “Virgil’s Barbecue Road Trip Cookbook” (St. Martin’s Press).

Beer-Batter Onion Rings

Serves 4 to 6

Flour mixture

2 pounds all-purpose flour

3/4 cup granulated garlic

1/2 cup granulated onion

3 tablespoons kosher salt

Batter

6 extra-large eggs

2/3 cup all-purpose flour

2 tablespoons baking powder

2 teaspoons cayenne pepper

1 tablespoon kosher salt

1 teaspoon paprika

1½ teaspoons lemon pepper

1½ teaspoons garlic powder

1/2 teaspoon onion powder

1/4 teaspoon dried basil

1½ cups ale beer

Onions

2 pounds large yellow onions, peeled and cut into 3/4-inch slices

4 cups canola oil

1. Sift all the ingredients for the flour mixture together into a large bowl.

2. Blend the eggs for the batter in the bowl of a stand mixer with a paddle attachment on medium, or in a large mixing bowl if using a hand mixer.

3. Reduce the mixing speed to low and add all the dry batter ingredients. Beat until incorporated. Add the ale and transfer to a large shallow bowl or baking dish.

4. Set up a breading station with the flour mixture, the batter and a clean sheet pan.

5. For each onion ring, dredge the onion in flour, then in the batter, then in the flour again. Place the twice-breaded onion ring on the sheet pan (making sure to keep ring separated), and repeat the process until you’ve breaded all the onion rings. Refrigerate the rings for 10 to 15 minutes or fry immediately.

6. Add the oil to a large and deep saute pan or electric skillet, so it is one-third full, and heat it to 340 F.

7. Fry the rings in batches, being careful not to crowd the pan. Remove to a paper towel-lined plate and let cool for several minutes before serving to prevent burns.

Suggested serving: Serve with ranch dressing.