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Onion Rings with Berbere Spice
Caitlin from Smith & Truslow
4
25 minutes
20 minutes
American
Side Dish
Berbere spice puts a bold new twist on onion rings. Sweet Vidalia onions are soaked in milk, dredged in flour and dipped in a light beer batter, then fried until golden and dusted with our organic Berbere Spice for smoky, warming heat. Short on time? Pick up prepared onion rings; it's the Berbere sprinkled on top that makes them shine.
Ingredients
- 2 Vidalia onions, sliced into 1/4-inch rings
- 1 cup whole milk
- 1-1/4 cups all-purpose flour
- 3/4 cup bread crumbs
- 1 teaspoon baking powder
- 1 (12 oz) can or bottle beer (pilsner or light ale)
- Neutral oil for deep frying (about 2 cups)
- Fine Pink Himalayan Salt, to taste
- 1 teaspoon Berbere Spice
Directions
- Place onion slices in medium bowl, keeping them separated. Pour milk over onion rings and let soak for about 20 minutes.
- Spread 1/2 cup flour on a large plate and set aside.
- Whisk remaining flour with bread crumbs and baking powder in medium-sized bowl. Add beer slowly, whisking as you pour. (Batter should be reasonably thick, and smooth when done.)
- Heat oil to 350°F in a large pot or deep fryer.
- Remove onion rings from the milk, and dredge in the flour. Once coated with flour, toss them in the batter. Make sure they are evenly coated.
- Fry the onion rings in batches, a few at a time, until golden brown, about 3 to 5 minutes. Drain on paper towels.
- While still hot, sprinkle the onion rings with salt and Berbere Spice to taste. Serve immediately.
Shop the spices in this recipe
USDA organic, third-party tested for heavy metals.
