When I was a kid, I just loved onion rings. I loved the soft warm onion with the crunchy exterior and of course, a nice spicy dipping sauce. Today, I don’t eat onion rings very often, but if I do, I indulge with these Beer & Sage Battered Onion Rings, made with Shock Top and fresh sage.
Shock Top is my new favorite beer. I don’t drink much beer, but this beer is different. It is a Belgium White Ale, produced here in the states with a slight hint of citrus. The flavors remind me of Spaten with lemon, which I used to order before I found Shock Top.
The refreshing citrus beer makes the onion rings light and crispy and when you dip them in the Maple Sriracha Sauce, wow! These rings make a great appetizer for watching football, baseball playoffs or binge watching Netflix. You can serve these rings with more Shock Top and turn it into a real party!
1 1/2 cups Gluten-Free flour
1 teaspoon onion powder
1/2 teaspoon smoked paprika
1 teaspoon salt + more for sprinkling
1/2 teaspoon black pepper
6 ounces Shock Top
1 large white onion
1/4 cup ketchup
1 1/2 teaspoons Sriracha
1 1/2 teaspoons maple syrup
1. In a bowl, whisk together flour, onion powder, paprika, salt and pepper. Rough chop 6 sage leaves and add them to the bowl. Pour in 6 ounces of Shock Top and whisk until smooth.
2. Peel and slice the onion across into 1/2 inch rings. Separate the onion rings.
3. Heat the oil in a saucepan, over medium heat, until 360 degrees. You can test the oil, by putting the back of a wooden spoon in the oil and watching it sizzle. Add the onion rings to the batter, about 3-4 at a time. Place them in the oil and cook for about 2 minutes per side. Remove the onion rings and place on a paper towel lined plate, sprinkle with salt. Continue cooking the onion rings in batches until complete.
4. To make the dipping sauce, in a small bowl stir together the ketchup, sriracha and maple syrup. Set aside until all the rings are cooked.
5. Serve immediately, while the Beer & Sage Battered Onion Rings are still warm. Enjoy!