BEEF SATAY SKEWERS with Cheaters' Peanut Sauce


Crispy, crunchy, golden brown, retro deliciousness. Indulge!


Wikipedia states: "The exact origins of the onion ring are unknown, but in 1933 a recipe for deep-fried onion rings that are dipped in milk, then dredged in flour appeared in a Crisco advertisement in The New York Times Magazine"

Seems they caught on.

I don't know why, but onion rings are summery to me.  And retro.  Retro because as far back into my childhood, as I can remember, there were always onion rings.  Maybe not often, but they were always there, lurking somewhere, in the back.....

Maybe the summery thing comes into play with fairgrounds and festivals, and of course, hamburger stands.  In the olden days, those places we got burgers were always 'hamburger stands'.  And they always had good, crunchy onion rings.

Nowadays I find we have to be a bit pickier before ordering up onion rings.  'Cuz we want them good, crunchy and reminiscent of those olden day goodies of our memories.  Right?

I haven't made onion rings at home for a good long time, so before I dove in, I scooted all over the internet looking for best-kept secrets.  After looking here, and looking there, I came to the conclusion that I already knew how I was going to tackle them. Some things just stick with you.

Clearly they must be crispy and crunchy and they must be made ONLY WITH SWEET ONIONS.  Vidalia, Walla Walla, Maui, or your fave. 

I think I hit the nail on the head using some delightfully squatty Vidalias, just a handful of simple ingredients and a little schwhack of icy beer. 

Oh yeah, and then I made a crazy, mix up of flavours, Dunkeroo that made me think I was a damn fool not to have made it sooner.


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Adapted from my Mom's old recipe box and Dinner with Julie for
The Last Wonton.  Thanks oodles Mom!  And Julie, I like the way you roll, and thanks!

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BEER-BATTERED ONION RINGS - 4-6 Appetizer servings

2 sweet onions - Vidalia, Walla Walla, or Maui
1/2 cup flour, plus extra flour for dredging
1/2 cup rice flour
1 teaspoon fine sea salt
3/4 teaspoon baking powder
1 cup ice cold beer, or soda water
Canola oil, for frying

Slice the onions crosswise about 1/4-inch thick, separating them into rings.  Put about 1/2 cup extra flour, for dredging in pie plate.

In a medium bowl, whisk together flour, rice flour, salt and baking powder.  Whisk in beer until smooth.  Batter should have a texture somewhere between pancake batter and heavy cream.

Put about 2 inches of canola oil in a heavy bottomed pot, or wok, and set over medium high heat.  When it's hot, but not smoking - a scrap of bread should sizzle when dipped in, you're ready, ready, freddy, to fry. In batches. Dredge onion rings in flour then dunk a few rings at a time in the batter to coat, letting excess drip off, into the bowl.  Gently lay battered rings into the hot oil, turning with a chopstick or tongs as they turn golden brown, cooking about 1-2 minutes per side.  If they are too dark, too fast, lower the heat.

Transfer to a paper towel lined cookie sheet and shower with sea salt.  Serve warm with Dunkeroo, ketchup, honey mustard or lemon aioli, for dipping.

1/2 cup ketchup
1/4 cup mayonnaise
2 tablespoons malt vinegar
1 tablespoon dark soy sauce
2 teaspoons creamed horseradish
1/2 teaspoon freshly ground black pepper
Few shots Tabasco

Mix, mix, whisk, whisk, all together and voila.  Serveroo dunkeroo with hot from the fryer, crunchy, golden brown onion rings.

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ps.  These golden rings are quite yummy sprinkled with great quality Parmesan, while they are hot.


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