Beer-Battered Onion Rings

Method

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1. Separate the onion rings and discard the small inner ones. Soak them in iced water for 20 minutes to mellow the bite, then drain and dry very well.

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2. Toss the dry rings in the seasoned dredge flour and shake off the excess. This gives the batter something to grip.

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3. Whisk the batter flours, baking powder, paprika, garlic powder and salt, then whisk in the cold beer until just combined. Lumps are fine; overmixing is not.

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4. Heat the oil to 180°C / 350°F.

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5. Working in batches of five or six, drop the floured rings into the batter, lift out with a fork and let the excess drip off for a second.

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6. Lower them into the oil one at a time so they do not fuse together.

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7. Fry 3 to 4 minutes, turning once, until deep gold and audibly crisp.

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8. Drain on a rack, salt immediately while hot, and serve straight away.

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Chef’s Tips

• The beer must be cold and the batter used within about fifteen minutes, while it is still lively.
• Salt them the second they leave the oil. Salt will not stick to a cooled ring.
• Keep finished batches warm on a rack in a 120°C / 250°F oven while you fry the rest.

Pairing Suggestions

• Burgers or steak
• Chipotle mayonnaise or ranch for dipping
• A cold lager

Storage & Reheating

Eat immediately. They soften within fifteen minutes and do not reheat well.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.