Beer-Battered Scallion Fries Are The New Onion Rings!

Beer-Battered Scallion Fries Are The New Onion Rings! Deep fry your scallions and make these fries.
Paul Harrison•

Onion rings are delicious. French fries are delicious. Everyone's had 'em, everyone loves 'em, nothing to see here, am I right?

NO, I'M WRONG! You see what I did there?

Anyway, if you have the capacity to fry some stuff at home (and all you really need is a solid deep-bottomed pan), these scallion fries are well within reach. They're bite-sized, so you won't get a mouthful of just onion or crust like you can with onion rings, but they have that amazing onion flavor that you just can't impart into fries. Oh, and since you have multiple layers of the scallion (think layers of an onion, but thinner), they're nice and juicy on the inside because they steam inside the batter while frying.

Beer-Battered Scallion Fries Are The New Onion Rings!
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Prep Time
25
minutes
Cook Time
20
minutes
Servings
8
- 12
Beer-Battered Scallion Fries Are The New Onion Rings!
Total time: 45 minutes
Ingredients
  • 4 bunches scallions
  • 1 lighter-colored beer
  • 1 egg
  • 1 cup flour
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/2 teaspoon cayenne pepper
  • 1/4 cup mayonnaise
  • 1/4 cup chili garlic paste
  • 2 tablespoons soy sauce
  • 1 teaspoon sesame oil
Directions
  1. Mix your dipping sauce ingredients, cover and set aside.
  2. Trim your scallions into bite-sized pieces. Even when scallions are cooked, the outermost layers can be a little tough to bite all the way through, so cut them small enough to work as a single bite.
  3. Fill your pan with 2 inches of vegetable oil (or any similar high-heat oil), and while that's heating up, mix your batter.
  4. Toss the scallions into the batter.
  5. Pull out a few at a time, tap off the extra batter, and gently drop them into the hot oil, poking at them a little to separate them (fry them in batches so you don't overfill your pan).
  6. They're done when they're crisp and golden — remove and drain briefly on a layer of paper towels.
  7. Sprinkle a little more salt on them immediately after removing them from the pan.
  8. Serve hot with the dipping sauce.
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