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