Beer Batter Onion Rings

with masaharina
30 min
3-6
easy

I’m always thinking about new ways to use masa harina beyond tortillas and tamales. People forget that properly processed masa harina is naturally gluten free. When you use heirloom or landrace corn, it’s also incredibly nutrient dense compared to a lot of processed coatings and breadcrumbs. I also use cornstarch with the harina to make it crunchier.

I have many dessert with masaharina, but I was thinking of a savory side. When I was tending my garden it hit me! Onions rings. I am not going to lie, sometimes I prefer them over than fries. I love the strong onion taste with a light airy batter. It is the perfect combination. If you follow the recipe you will see how crunchy and airy they are.

I also love this recipe because you can customize it to yourself. You can keep it fully gluten free by using a sparkling water instead of beer. One without flavor or citrus, is what I recommend. A blackberry fizzy might not be the best option. You can add other seasonings, but I like to keep it simple. Any high smoking point oil will work such as grape oil, avocado, vegetable, etc.

II made this on my Instagram so if you want to see me make it for tips, check it out! https://www.instagram.com/p/DYih2SSmaDk/?igsh=NmIzenUwaXB2dGtk

Preparation

Ingredients

  • 1 cup masa harina and 1/2 cup seperate
  • 1/4 cup cornstarch
  • 1 tbsp onion powder
  • 1 tsp salt
  • 1 1/2 cups VERY cold beer (or sparkling water to keep it gluten free or if its more accessible to you)
  • 2-3 large onions cut into circles
  • 2-3 cups of avocado oil

Instructions

  1. Whisk together the masaharina, cornstarch, onion powder and salt. Stir the beer gently until loose and bubbly. Don’t whisk aggressively, you want to keep the carbonation intact because those bubbles create that light crispy texture. A dough whisk works perfectly.
  2. Dip onion rings into the batter, place on a tray, then dust lightly with extra masa harina for more crunch and texture. Fry in 350° avocado oil until golden brown. Transfer to paper towels to drain and sprinkle with salt while hot.

Shop the Recipe