Beer-Battered Onion Rings
Ingredients
- 3 pcYellow onion (sliced into 1cm rings)
- 200 gWheat flour (sifted)
- 250 mlBlonde beer (very cold)
- 1 pcEgg (beaten)
- 1 tspBaking powder
- 1 tbspSweet paprika
- 1 pinchGray sea salt
- 750 mlSunflower oil (for frying)
Method
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.
- 1
Peel the onions and slice into 1cm thick rounds. Gently separate the rings from each other.
- 2
Mix flour, baking powder, salt, and paprika. Dredge each onion ring in this mixture to coat them well. Shake off any excess.
- 3
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Eat immediately. Fried food does not wait; it loses its crunch quickly.
