Beer-battered onion rings with Sriracha honey

Recipe Beth Jacob, Photography Jerry Grajewski

Recipe Beth Jacob, Photography Jerry Grajewski


Sriracha and honey take these onion rings over-the-top delicious!


Onion rings

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 ¼-inch thick

Coarse salt, to taste

Sriracha honey

1/4 cup honey

1 1/2 tablespoons 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.