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BEER-BATTERED ONION RINGS

Reading Time: 2 minutes

If you’re looking for the most mouthwatering beer-battered onion rings, which are super crispy and bursting with flavour, you’ve come to the right place.

BEER BATTERED ONION RINGS

If you want to make beer-battered onion rings, then it couldn’t be easier using our recipe. Here I’ll show you some tips and tricks to getting teeth-shatteringly crispy onion rings.

Proper beer-battered onion rings, with a substantial crisp crust covering a sweet, tender, thick ring of onion, are one of life’s greatest pleasures.

Cheats:

Natural Batter Mix: Using the Natural Batter Mix gives you instant consistency.

Pre-Dust Number One: Using Pre-Dust Number One will give you a nice dry and rough surface on the onion rings, making the batter stick well. Pre-Dust Number One keeps the seasoning under the batter, so it causes less damage to your frying medium.

Dried Yeast: Dried Yeast is an excellent way to increase the beer flavour without opting for a strong dark beer.

Lager: Don’t make the mistake of thinking you need to go posh with the beer choice; you want something light in colour and lots of gas. So a lager is a good choice.

What you need:

IngredientsWeights / Volumes
Large White OnionsAs many as you need
Natural Batter Mix1.25kg
Cold Lager2 Litres
Dried Yeast5g
Pre-Dust Number OneAs much as needed

Directions:

Separate the onion rounds into individual rings. Place in a tub and put them in the freezer until completely frozen, at least 1 hour (they can stay in the freezer for up to 1 month).

To make the batter, Add the yeast granules to the beer, then add the Natural Batter Mix and whisk until fully incorporated into a nice thick consistency. Refrain from overmixing; a few small lumps are okay. 

Note: The batter will be a bit thicker than the fish batter you would make, but the amount of co2 will be higher than usual, so it will be fine.

When ready to fry, remove the onion rings from the freezer and thaw them under tepid running water. Carefully peel off the inner papery membrane from each ring and discard. 

Toss the onion rings in pre-dust number one, dip in batter and fry till crispy and golden.

Serve immediately. 


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