Prep Time
15 min
Cook Time
30 min
Yields
12 servings
Try this variation on onion rings for finer “strings” that are still crispy, fried and full of flavour.
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ingredients
3
cups all-purpose flour
2
tsp baking powder
2
tsp seasoned salt, plus extra for sprinkling at end
2
tsp freshly ground black pepper
3
bottles beer
6
large eggs
Vegetable oil, for frying
6
yellow onions, very thinly sliced with mandoline
Special equipment: a mandolin; a deep-frying thermometer
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directions
Step 1
Mix the flour, baking powder, seasoned salt and pepper in a large bowl. In a pitcher, mix together the beer and eggs. Pour the liquid into the dry ingredients and mix.
Step 2
In a large heavy-bottomed pot, heat enough vegetable oil to come halfway up the sides of the pot until a deep-frying thermometer inserted in the oil registers 375ºF.
Step 3
In batches, dip the onion strings into the batter, then plunge them into the hot oil and cook until golden, 2 to 3 minutes. Drain on a paper towel and repeat with the rest of the onions. Sprinkle with seasoned salt.