I rarely make onion rings on their own, 90% of the time I’m making batter to fry fish or other vegetables and I use the leftovers to make some onion rings ;D It’s super simple, you can use any batter you like and fry away, but there are a few tricks 😀 with me there are always tricks hehehe.
For example, if you want large onion rings, then you need to use oil a bit less hot than usual, because you need to fry for a bit longer to cook the onion completely, in the same way if you have thin rings, you can use slightly hotter oil.
Another good tip is to dry the onion really well or really any vegetable you’re going to fry in batter, because if it’s wet the batter won’t be able to stick properly to the vegetable. And finally season the batter, many people prefer to season at the end, but in my opinion if the batter is tasty and has the perfect amount of salt you don’t need to add anything else, seasoning at the end often leads to overdoing it for no reason.
And yeah sure, these are deep-fried onion rings so they’re not the healthiest thing in the world, but they’re absolutely delicious and way easier to make than you think and having them especially for a celebration or random treat is just what the doctor ordered! So let’s get to the recipe! ;D
Beer Battered Crispy Deep Fried Onion Rings
Ohhhh who doesn't love golden, crunchy onion rings that shatter at the first bite? Worth every calorie, I promise ;D
Ingredients
- Onion – 2 Medium
- Beer – 100ml (Sagres Beer, Cold)
- Egg – 1 (L)
- Flour – 120g (+/-)
- Cilantro – A Pinch (Chopped)
- Sunflower Oil – Enough for Frying (or Cooking Oil)
- Pepper – A Pinch
- Salt – A Pinch
Directions
- Mix the cold beer (I used portuguese Sagres beer, but any lager beer will do just fine), egg, flour, coriander, salt, and pepper in a bowl until you get a smooth batter. Adjust the consistency with flour or beer as needed, the consistency you are after is like honey, it’s smooth sticky liquid.
- Cut the onions into slices and break them into rings. Season them with pepper.
- Heat the sunflower oil in a frying pan and dip the onion rings in the batter. Remove each ring and fry until golden brown and crispy (don’t forget to turn them so they are golden brown on both sides). Don’t put too many in the oil at once, or they will stick together or lower the oil temperature and not become crispy.
- When they are golden brown, remove them from the oil and place them on a drying rack or kitchen paper to drain off the excess oil.
- Taste and if needed sprinkle with a pinch of salt and that’s it, bon appétit!
You can also just put all the onion rings into the batter and take them out one by one to the frying oil, instead of dipping one by one, I think that’s what I did, although dipping one by one makes sure each is well covered.
Keep your oil at around 175-180°C (350-360°F) for medium-thick rings. If your rings are thicker, drop the temperature to about 160-170°C (320-340°F) and fry a bit longer. For thin rings, you can go up to 190°C (375°F) for that extra crunch.
This is crucial, pat your onion rings completely dry with kitchen paper towels before battering. Any moisture will prevent the batter from sticking, and you’ll end up with sad, naked onions floating in your oil.
I know it’s tempting to throw them all in at once, but resist! Overcrowding drops the oil temperature dramatically, and you’ll end up with soggy, greasy rings instead of crispy golden perfection. Fry in batches.
The secret to truly flavourful onion rings is well-seasoned batter. Don’t be shy with the salt and pepper in the batter itself, this way every bite is perfectly seasoned without having to shake salt all over them at the end (which often doesn’t stick anyway). And you can try different things, seasons them with paprika and black pepper for a spicier version or curry powder, there is plenty to choose from.
I use a cold lager because the carbonation helps create a lighter, crispier batter. But honestly, any beer works, just make sure it’s a light beer and cold! The cold temperature also helps the batter stay crisp when it hits the hot oil.
Seriously, try this batter with other vegetables! Zucchini rounds, mushrooms, bell pepper strips, cauliflower florets, even green beans, as long as the vegetable is fairly dry, thin and firm, it’ll work beautifully. Just adjust frying time based on how thick the vegetable is.
Of course, these are best eaten immediately while they’re hot and crispy. But if you have leftovers (unlikely!), you can reheat them in a hot oven at 200°C (400°F) for a few minutes. Don’t microwave them or they’ll turn into sad, soggy disappointment.
This recipe for Beer Battered Crispy Deep Fried Onion Rings was originally created on BakeAfter.com. Esta receita de Aros de Cebola Fritos num Polme foi publicada em português no Iguaria.com.
Nutrition
Per Serving: 259.5 calories; 11.7 g fat; 31 g carbohydrates; 5.8 g protein.Did you try this recipe?
Let me know how it turned out for you! What is your favourite fried snack? You can leave a comment below ;D
