Beer-battered onion rings
Light, crispy beer-battered onion rings made with all-purpose white wheat flour, baking powder, and your favorite beer. Perfectly seasoned and fried to golden perfection, these homemade onion rings are a tasty appetizer or side dish for any occasion.
Cook time 15 min
Prep time 15 min
Ingredients:
1.50 cups all-purpose white wheat flour1 tsp baking powder
1 dash salt
1 cup beer
4 onions
Beer-battered onion rings are a delicious and crispy snack that pairs perfectly with a variety of dipping sauces. The combination of beer in the batter adds an extra depth of flavor and fluffiness to the coating, making these onion rings a crowd-pleaser at any gathering or meal. With a few simple ingredients, you can create the perfect beer-battered onion rings at home.
Instructions:
- Peel the onions and slice them into 1/4-inch thick rings. Separate each ring and set aside.
- In a mixing bowl, combine the all-purpose flour, baking powder, and a dash of salt.
- Pour in the beer gradually, whisking continuously until you have a smooth batter. The consistency should be similar to pancake batter. If it's too thick, add a little more beer; if it's too thin, add a bit more flour.
- Pour enough oil into a deep-frying pan or a deep fryer so that it is deep enough to submerge the onion rings. Heat the oil to 350°F (175°C).
- Once the oil has reached the desired temperature, dip the onion rings one at a time into the batter, making sure each ring is well-coated.
- Carefully place the battered onion rings into the hot oil one at a time, making sure not to overcrowd the pan. Fry them in batches if necessary.
- Fry the onion rings until they are golden brown and crispy, usually about 2-3 minutes per side. Use tongs or a slotted spoon to turn them halfway through for even frying.
- Once the onion rings are fried to perfection, use tongs or a slotted spoon to remove them from the oil. Place them on a paper towel-lined plate to drain excess oil.
- While the onion rings are still hot, sprinkle a bit of salt or your favorite seasoning over them.
- Serve immediately with your favorite dipping sauces such as ketchup, ranch, or aioli.
Tips:
- Use a light-colored beer: Opt for a light beer like a lager or pale ale for the batter. Dark beers can add a stronger flavor that might overpower the onions.
- Chill the batter: Allow the batter to rest in the fridge for 30 minutes before using it. This helps the batter adhere better to the onion rings.
- Keep the oil temperature consistent: Maintain the oil temperature at around 350°F (175°C) while frying. If the oil is too hot, the batter will burn; if it’s too cool, the rings will absorb excess oil and become greasy.
- Don't overcrowd the pan: Fry a few onion rings at a time to ensure they cook evenly and maintain the right temperature.
- Drain on paper towels: After frying, place the onion rings on paper towels to absorb any excess oil and keep them crisp.
Once you’ve mastered the art of making beer-battered onion rings, you’ll find them to be an irresistible addition to your homemade snack repertoire. The light and crispy batter enhanced by the beer creates a satisfying crunch that complements the natural sweetness of the onions. Serve them hot with your favorite dipping sauces and enjoy a delightful treat that’s sure to impress your family and friends.
Nutrition per serving
4 ServingsCalories 260kcal
Protein 7g
Carbohydrates 50g
Fiber 4.45g
Sugar 9g
Fat 0.88g
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