Beer-Battered Onion Rings
- prep time 20 min
- total time 35 min
- serves 4
1 large Spanish onion, sliced into 1-cm (1/2-inch) rounds and separated into rings (if desired, set aside the small centre rings for another use)
¼ cup cornstarchBatter
1 cup pastry flour
2 Tbsp cornstarch
¼ tsp baking powder
¼ tsp salt
1 cup pale ale
Oil for frying
1. Preheat the deep fryer to 190°C (375°F). Place a cooling rack on a baking sheet or line a baking sheet with paper towels.
2. In a paper bag or large bowl, toss the onion rings in the cornstarch to coat well. Set aside.Batter
1. In a bowl, combine the flour, cornstarch, baking powder and salt. Whisk in the beer.
2. Using your fingertips or a wooden chopstick, dip the rings in the batter, 4 or 5 at a time. Shake off excess batter and deep-fry for about 3 minutes, turning half way through cooking. Drain on the baking sheet. Season lightly with salt. Repeat with the remaining ingredients.
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