What’s the big deal with beer-battered onion rings?
I was never really a big fan of battered onion rings. I know to look at these pictures, one could think that was ridiculous. I mean look at them. Golden brown and crisp with a sheen of grease that just tempts you like a sea siren’s call. Meh…just not for me. I always felt like I could never just bite into them because when I did, the batter always fell off and the slimy onions inside dangled beneath. Add to the fact that they come apart in your hand and had no flavor.
The epic search for perfection continues
Still…it is fried and I love most things that are battered and deep-fried. To give up battered onion rings would be to betray my gut instinct. So I persevered with different recipes and became a discerning critic of many a beer-battered onion ring. It was grueling and difficult work ordering and consuming them in many a restaurant here and there. Yet I continued onwards with my search until one day, it happened. On that fateful day, all of my hard work was rewarded when I found the one onion ring to rule them all.
One ring to rule them all.
Take a thick slice of onion. Coated in a cold beer batter of flour, cornstarch, lemon juice and spices. Fry it up in hot oil and you will be blessed with the most beautiful onion ring you’ve come across. The crunch can be heard from the next room over. Similar to the sound a dog makes while savaging a bag of Cheetos.
Finally, I have become a battered onion ring fan.
The most perfect battered onion rings around. Coated in a seasoned beer batter then deep fried to a golden and delicious perfection. #vegetarian #vegan #onion #fried #appetizer
- 1 cup (120 g) all-purpose flour (plus more for dusting)
- 1 cup (120 g) cornstarch
- 1 tsp red pepper flakes
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- freshly ground pepper
- 4 tbsp lemon juice (about the juice of 1/2 a lemon)
- 300 ml (10 oz) of beer (a little less than a standard 330 ml can of beer)
- 2–3 med-large sized onions
- oil for frying
- In a medium to a large mixing bowl, combine flour, cornstarch, spices, salt and pepper together and mix until properly combined.
- Add lemon juice and beer then whisk until you have a thick batter. The batter should be a thick paste but still fluid.
- Refrigerate for 30 min- 1 hour. You want the batter to be cold when it hits the oil.
- While the beer batter is chilling, peel and slice onions into 1 cm (1/2 inch) thick slices. Carefully separate the onion slices into rings. Coat with a light dusting of flour and let rest for 5-10 minutes.
- When the batter is cold, dip floured onion rings into batter, lightly shake off excess batter and deep fry it in HOT oil until crispy and brown.
- Remove from heat and let excess oil drain off on paper towels. Serve with your favorite dipping sauce and enjoy.
The secret to a crispy coating is to keep the beer batter cold. I like to mix it and chill in the freezer for 20-30 minutes before I dip a flour-coated onion slice into it and fry.
- Category: Sides, Appetizer
- Method: Frying
- Cuisine: Western
Keywords: Onion ring, fried, beer batter, appetizer, vegetarian, vegan