Making your own Beer Battered Onion Rings really couldn’t be simpler. Here I’ll show you a few hints and deceives to getting teeth-shatteringly fresh Onion Rings!
From that point, we need to cover the rings first in a flour blend, and afterward into the scandalous brew player. By doing this you will make minuscule air rises in the hitter, which thusly is the thing that makes the player so fresh.
The underlying flour blend is the thing that helps the brew hitter adhere to the onion. For flavor, I add salt, white pepper (adds somewhat more warmth than dark pepper) and paprika. Nothing OTT, yet has the universe of effect. I additionally add a tsp of preparing powder altogether my hitters. This is the thing that makes those small air bubbles we were simply discussing.
- 1 Extra Large Onion (see notes)
- 1 cup / 240ml Cold Beer (see notes)
- 1 cup / 128g Plain Flour
- 1 tsp Paprika
- 1 tsp Baking Powder
- 1/2 tsp Salt, plus extra to serve (optional)
- 1/4 tsp White Pepper
- Oil For Deep Frying (see notes)
- In a bowl, add 1 cup flour, 1 tsp paprika, 1 tsp baking powder, 1/2 tsp salt, 1/4 tsp white pepper and whisk to combine. Place to one side.
- Cut the tip (not the root) off of your onion with a sharp knife. Peel off the brown skin, then carefully make 1/2″ slices along the onion. Pop out the rings, discarding any extremely small ones or any that broke.
- One by one, completely coat your onion rings in the flour mixture. Place on one of your wire racks with paper towels underneath (to catch excess flour). Once all rings have been coated in the flour, pour in your 1 cups of beer. Gently whisk to combine.
- Don’t beat the hell out of it, or you will burst all of the bubbles. Whisk until just combined. A few lumps in the mixture are fine. If you went a little OTT with the beer just add a dash more flour to thicken, and vice versa with the beer. One by one dip your rings into the batter and place on the second wire rack with paper towels underneath. Try and work quickly, you want the batter as bubbly/cold as possible.
- Heat up a couple inches of oil in a suitably sized pot/pan until around 375f/190c. Carefully place in 3-4 onions rings (don’t overcrowd the pan) and separate if they instantly stick. Allow to fry for 2-3mins, flipping once. Remove and place on your first wire rack with paper towels underneath. Sprinkle with salt to drawer out moisture (optional).
- Type of Onion – If you live in the UK, get yourselves down to Morrisons and buy a ‘Cannonball Onion’. These are huge and work perfectly work this recipe. Failing that, just get the largest, most spherical onion you can find. In all instances make sure it’s a sweet onion.
- Beer – It’s imperative that the beer is unopened and straight from the fridge. This will ensure the batter is nice and airy. I often use Fosters or Heineken. For a beer substitute you could also use a neutral flavoured sparkling soda.
- Oil – Use a neutral flavoured oil with a high smoking point such as vegetable or sunflower oil.
- Tips for deep frying – I recommend testing with one onion ring first. If it cooks in under 1 minute, reduce the heat of the oil. The onion will still be hard. If it takes 4mins plus then crank up the heat. The batter will absorb too much oil and be soggy. In both instances don’t overcrowd the pot/pan or they will stick and not cook properly.
- Serving – I recommend serving after 2 batches. If you wait to get through the whole batch, the original ones are going to be cold and soggy. Have a helper running them from the kitchen! Also, a dip works great with these. Here I’ve used Sriracha Lime Mayo.
- Calories – Assuming all of the batter is used (slight overestimate) and 1/2 tsp oil is absorbed per onion ring. Based on 30 rings shared between 6 people. Calories for 5 onion rings.