Onion Rings

Introduction & method

I love the idea of onion rings - a crispy batter surrounding a ring of sweet onion. But the things you get from most takeaways are usually disappointly artificial. You have to wonder how much onion they waste to get every ring the exact same size!

Heat the Oil

Ordinary vegetable oil is fine for this recipe. You'll need enough oil in a deep-fat fryer or large pan to cook the rings without them touching the bottom of the vessel. It needs to be heated to 180°C (356°F).

Make the Batter

Mix all the dry ingredients together, then add the beer. Be careful not to add too much. Your batter should be like thick paint - not too runny and not too stiff.

Prep the Onion

Top and tail the onion, then cut a line through the skin from top to bottom. Peel the skin off, then cut the onion into slices about a centimetre wide - just under half an inch. Push out the central core of each slice and set it aside to use in something else. Separate the onion layers into individual rings.

Fry the Onion Rings

Dip each ring into batter and lower it into the hot fat with a fork. You may need to cook your onion rings in batches, and they'll take about 2-3 minutes. When done, drain them on kitchen paper and serve.

The video above is from the Keef Cooks YouTube channel. Click here to see the video recipe of Onion Rings on YouTube.

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Ingredients & Info

BATTER

100 grams cornflour / corn starch

120 ml beer

1 tsp salt

1 tsp sugar

1 tsp baking powder

1 tsp ground cumin

half a tsp chilli powder

half a tsp turmeric
ONION

1 large onion

PLUS

Oil for frying. You can use any kind of beer you like, or any carbonated liquid as long as it's not sweet.

Prep time: 5 minutes.
Cooking time: 5 minutes.
Total time: 10 minutes.

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