Onion rings
Thick rings of sweet onion dipped in a light, crisp beer batter and deep-fried in small batches until puffed and golden brown.
Method
- 1
Peel the onions, cut them into rounds about 1 cm thick and separate into rings, keeping the small centres for another dish.
- 2
Heat the oven to 100°C and set a wire rack over a baking tray inside to keep the cooked rings warm.
- 3
Pour the oil into a large, deep, heavy saucepan, filling it no more than a third full, and heat it to 180°C.
- 4
Toss the onion rings in the coating flour until lightly dusted, then shake off the excess.
- 5
Whisk the batter flour, cornflour, baking powder, salt and paprika in a bowl, then whisk in the cold lager until smooth and about as thick as double cream.
- 6
Dip a few rings into the batter, lifting each out with a fork and letting the excess drip back into the bowl.
- 7
Lower them carefully into the hot oil, frying only a few at a time so the pan is not crowded.
- 8
Fry, turning once, until puffed, crisp and golden brown.
- 9
Lift out with a slotted spoon onto the rack and sprinkle with salt while hot.
- 10
Fry the rest in batches, letting the oil come back to 180°C each time.
- 11
Serve straight away, while the batter is at its crispest.
Notes
- Never leave hot oil unattended, and use a thermometer. If the oil starts to smoke, turn off the heat.
- Mix the batter just before frying. The bubbles in the lager are what make it light.
- Sparkling water gives an equally crisp batter with a milder flavour.
Equipment
Large deep heavy saucepan, Cooking thermometer, Mixing bowls, Whisk, Slotted spoon, Wire rack, Baking tray