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Onion Rings

Thick rings of sweet onion soaked in a light beer batter and deep-fried until crisp and golden, the classic American diner side, served hot with plenty of salt.

SidesUnder 30 min
27 min15 prep · 12 cookMedium660 kcalper serving
Onion Rings

Instructions

  1. Peel 1 large sweet onion, trim the top and root, and cut it across into rounds a good 1 cm thick. Push the rounds apart into single rings and keep the wide outer ones for frying; save the small centres for another use.
  2. Whisk 50 g plain flour with 15 g cornflour, 0.5 tsp baking powder, 0.25 tsp paprika and 0.25 tsp fine salt in a bowl. Pour in 100 ml cold lager and whisk just until smooth, it should coat a spoon like single cream. Rest the batter 10 minutes while the oil heats; do not overwork it or the coating turns tough.
  3. Pour the oil into a deep, heavy pan to a depth of about 7 cm, leaving at least 8 cm of clear space at the top, and heat to 180C on a thermometer. A cube of bread should brown in about 45 seconds.

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Per serving

660kcal
9gprotein
73gcarbs
37gfat
4gfibre

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

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