Absent of any nutritional value, onion rings are the food of the gods as far as I’m concerned — and these ones — well, they actually TASTE like something! Make them with parsley or with cilantro (my newest fave), and don’t forget the salsa verde!
- 3/4 cup plus 2 tablespoons beer (not dark)
- 1 cup all-purpose flour
- 3/4 cup finely chopped fresh parsley leaves and/or cilantro, both are delish
- 3/4 teaspoon salt plus additional for sprinkling rings
- 1 large onion (about 3/4 pound)
- vegetable oil for deep-frying
- In a bowl whisk beer into flour until batter is smooth and whisk in parsley. Let batter stand 30 minutes and stir in 3/4 teaspoon salt.
- Cut onion crosswise into 1/2-inch-thick slices and separate slices into rings.
- In a large deep skillet heat 1 inch oil to 380°F. Working in batches of 4 or 5 onion rings, drag rings through batter to coat completely, letting excess drip off, and fry, turning, until golden, about 1 to 2 minutes. With tongs transfer rings as fried to paper towels to drain and season with additional salt.
- 1 slice homemade-type white bread, crust discarded and bread torn into pieces
- 1 1/2 tablespoons red-wine vinegar
- 1 1/2 cups chopped fresh parsley leaves (preferably flat-leafed)
- 2 tablespoons drained capers
- 1 garlic clove, chopped
- 3 flat anchovies
- 1 teaspoon Dijon mustard
- 1/2 cup extra-virgin olive oil
- In a small bowl soften bread in vinegar, stirring to help bread absorb vinegar. In a food processor blend together bread mixture with remaining ingredients except oil. With motor running add oil in a stream and blend sauce well. Season sauce with salt. Sauce may be made 1 day ahead and chilled, covered.