Beer-battered onion rings with Sriracha honey
Recipe ANNA Magazine, Photography Jerry Grajewski
Ingredients
Canola oil, for frying
1 cup all-purpose flour
1 teaspoon salt
1 tablespoon sugar
1 egg
1 cup pale ale, cold
2 yellow onions, sliced in rings
1⁄4-inch thick
Coarse salt, to taste
Sriracha honey
1⁄4 cup honey
1 tablespoon plus 1 teaspoon
Sriracha hot sauce
For Sriracha honey, in small bowl, place all ingredients and stir to combine. Set aside.
In large pot fitted with candy thermometer, heat canola oil to 350°F, making sure not to fill pot more than halfway with oil.
In large mixing bowl, place flour, salt and sugar. Whisk in egg and cold beer, being careful not to overmix, leaving small lumps in the batter. Dip onion slices into batter and drop immediately in hot oil, frying in small batches. Remove from oil and drain well on paper towel, seasoning immediately with salt. Best if served immediately. To keep first batches warm, place in a 300 ̊F oven in a single layer on a baking sheet. Serves 6.
