Beer-Battered Onion Rings

A golden crust that snaps with every bite, revealing tender, sweet onions. The beer adds an incomparable lightness to the batter, which puffs up instantly in the hot oil.

• Prep time: 15 min
• Cook time: 15 min
• Difficulty: Easy
• Calories: 440
• Protein: 8 g
• Carbs: 49 g
• Fat: 20 g

Ingredients

• 3 piece Yellow onion ( sliced into 1cm rings )
• 200 g Wheat flour ( sifted )
• 250 ml Blonde beer ( very cold )
• 1 piece Egg ( beaten )
• 1 tsp Baking powder
• 1 tbsp Sweet paprika
• 1 pinch Gray sea salt
• 750 ml Sunflower oil ( for frying )

Instructions

1. Onion preparation

   Peel the onions and slice into 1cm thick rounds. Gently separate the rings from each other.

2. Dry coating

   Mix flour, baking powder, salt, and paprika. Dredge each onion ring in this mixture to coat them well. Shake off any excess.

3. Frying batter

   Into the remaining flour, add the egg and pour in the chilled beer. Whisk until smooth; the batter should coat the back of a spoon like heavy cream.

4. Frying

   Heat oil to 180°C. Dip the rings into the batter then drop them into the oil. When the crust is golden and firm, remove and drain on paper towels.

Chef's tips

• Use very cold beer; the thermal shock with the hot oil is the secret to the crunch.
• Do not overcrowd the fryer, otherwise the oil temperature drops and the onions become greasy.

Storage

Eat immediately. Fried food does not wait; it loses its crunch quickly.