Onion Rings

Name: Onion Rings
Prep time: 45 min
Cook time: 25 min
Total time: 70 min
Yield: 4 servings
Cuisine: American
Ingredients: peeled onions 500 g; all-purpose flour 180 g; cornstarch 96 g; baking powder 1.5 tsp; black pepper 1 tsp; salt for coating 1 tsp; garlic powder 1.5 tsp; onion powder 1 tsp; cayenne pepper 0.25 tsp; cold lager beer 355 ml; neutral frying oil 1500 ml; finishing salt 0.25 tsp

Quick answer

Total time: 70 min
Level: Medium
Servings: 4 servings
Ingredients: 12

About this dish

Thickness decides how these rings eat: cut too thin and you get mostly batter, too thick and the coating browns while the onion center is still firm.

The lager is split at the start, with one portion for soaking the onions and a cold portion kept clean for the batter. Flour and cornstarch set into a light, thin shell around the soft onion. A crowded pot loses heat, which gives the coating more time to soak up oil, so the rings go in small batches. Piling finished rings in a bowl traps steam against the bottom ones, so they drain on a rack in a single layer.

Ingredients

servings

IngredientAmount

As an Amazon Associate, we may earn from qualifying purchases.

Instructions

6 steps

1

Reserve 180 ml beer in the refrigerator for batter.

Slice onions 1-1.2 cm thick, separate rings and soak in the remaining 175 ml beer for 30 minutes, turning once.
2

Mix flour, cornstarch, baking powder, pepper, coating salt, garlic, onion powder and cayenne.

Reserve 160 g of this mixture in a separate bowl for dredging.
3

Whisk 120 ml of the reserved beer into the remaining flour mix.

Add more reserved beer gradually until it forms a flowing batter that coats an onion ring, then refrigerate.
4

Heat 4-5 cm oil in a deep pot to 175°C, keeping the pot no more than half full.

Drain onions, discard soaking beer and pat all surfaces dry.
5

Dredge rings lightly, shake off excess, dip in batter and let excess drip off.

Dust lightly in the dredge once more and lower small batches into the oil.
6

Maintain 175°C and fry about 2 minutes per side until onions are tender and the coating golden.

Drain on a rack, divide the finishing salt over them and serve immediately.