Beer-battered onion rings with Sriracha honey

Salads & Sides & Soups
Written By ANNA Test Kitchen

Recipe ANNA Magazine, Photography Jerry Grajewski

Ingredients

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

1⁄4-inch thick

Coarse salt, to taste

Sriracha honey

1⁄4 cup honey

1 tablespoon plus 1 teaspoon

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. Serves 6.

ANNA Test Kitchen

Although the magazine was launched in Mari Loewen’s Canadian home kitchen where it remained for 10 years, as the brand grew many incredibly talented folks were involved in the success of ANNA Magazine. To name a few, Creative Director, Segun Olude; Art Director, Shannon Dewy; Prop Stylist, Kari Wardrop, Recipe Developer & Food Stylist, Marisa Curatolo; Copywriters Tara Kaprowy and Erin Lancione, and many friends, sponsors and advertisers. As the brand transitioned into the digital world, many more were involved. Thank you to all of them.

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