Parsley fried onion rings
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Plus 2 tb beer (not dark) |
| 1 | cup | All-purpose flour |
| ¾ | cup | Finely chopped fresh parsley |
| ¾ | teaspoon | Salt plus additional for sprinkling rings |
| 1 | large | Onion |
| Vegetable oil for deep-fry | ||
| Salsa Verde for dipping (optional) | ||
Directions
In a bowl, whisk beer into flour until batter is smooth and whisk in parsley. Let batter stand 30 minutes and stir in ¾ ts salt.
Cut onion crosswise into ½-inch-thick slices and separate slices into rings.
In a large, deep skillet, heat 1 inch oil to 380 deg F. Working in batches of 4 or 5 onion rings, drag rings through batter to coat completely, letting excess drip off, and fry, turning, until golden, about 1 to 2 minutes. With tongs, transfer rings as fried to paper towels to drain and season with additional salt.
Serve onion rings with Salsa Verde.
Appeared in Jan 1995 Gourmet Magazine.
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