Beer-battered onion rings
Onion rings are dipped in beer batter and fried in small batches.
Active time35 min
Cooking25 min
Total40 min
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Ingredients
- 3 onion
- 200 ml pale ale
- 150 g self-raising wheat flour
- 3 tbsp cornstarch
- 1000 ml vegetable oil suitable for deep-frying
- 1 tsp fine salt
Preparation
Peel the onions, slice evenly and separate the rings. Pour the oil into a large deep pan suitable for frying and heat to 180 °C, checking with a cooking thermometer.
3 onion1000 ml vegetable oil suitable for deep-frying- knife
- chopping board
- large stockpot
- cooking thermometer
While the oil heats, combine the self-raising flour, cornstarch and salt. Gradually whisk in the beer to make a smooth, creamy batter.
200 ml pale ale150 g self-raising wheat flour3 tbsp cornstarch1 tsp fine salt- mixing bowl
- whisk
Dip each ring in batter using tongs and let excess batter drip off. Fry in small batches for about 5 min, turning the rings until crisp and golden. Let the oil recover its temperature between batches and skim out floating crumbs. Drain on kitchen paper and serve immediately.
- large stockpot
- kitchen tongs
- slotted spoon
- kitchen paper
- plate
- cooking thermometer
Allergens
- Gluten
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration