bb9d7af2457db1a98ccb087ca3ce0a20Image_0.jpg

Rings of Fire

From Our Table To Yours

Recipe for Rings of Fire

Onion rings are a popular side dish. Though many people reserve their consumption of onion rings for nights out at the diner, onion ring afficionados need not wait until their next night out on the town to enjoy their favorite side dish, as onion rings can easily be made right at home.

Those who want to add a little extra kick to their onion rings can do just that thanks to the following recipe for ‘Rings of Fire’ courtesy of Bob Blumer’s ‘Surreal Gourmet Bites’ (Chronicle Books). Rings of Fire: Yields 12

2 Vidalia onions or other sweet onion 1-1/2 cups flour 2 serrano chiles, minced (plus a couple in reserve) 2 teaspoons salt plus more to season finished rings 1 teaspoon cayenne pepper 1/2 teaspoon freshly ground black pepper 1 cup beer 1 tablespoon Tabasco (ideally

chipotle Tabasco) 3 cups peanut oil for frying Slice onions in 1/4-inch slices and separate into rings. Select the 12 largest, most aesthetically pleasing rings.

In a medium bowl, add 1 cup of the flour, the serranos, 2 teaspoons salt, the cayenne, and the pepper. Slowly whisk in beer and add the hot sauce. The batter should be the consistency of thin pancake batter.

In a medium, tall pot, heat oil to 350 F.

In a medium bowl, add remaining 1/2 cup flour. Toss onion rings in flour to coat. Shake off excess flour.

Dip one onion ring in batter until thoroughly coated, then fry for approximately 2 minutes, or until golden. Turn once during frying. Remove and drain on paper towels. Let cool, then season with salt and taste. Count to 30, then assess the heat level. Add more of everything hot according to your pain threshold (and that of your guests). Continue frying rings in small batches and serve immediately.