I love Onion Rings – but the batter must be light, not claggy, and the onion must be a ring! Non of this minced onion nonsense with a claggy batter that you get in restaurants. These are super simple to make, but you are deep frying so you have to be careful. I don’t have a deep fryer so I use a Wok. Seems to work pretty well for me.
As you’d expect this recipe is Dairy and Egg free.
No need to limit using this batter for just Onions – you can do Peppers, slices of Courgettes, Mushrooms – any vegetable that takes your fancy.
Crispy Onion Rings
- 1 Large Onion
- 1/3 Cup Corn Flour
- 2/3 Cup Plain Flour
- 3/4 Cup Beer
- Pinch Salt
- 1 Litre Sunflower Oil Don't use Olive Oil - firstly that's crazy expensive, and secondly it will be really smokey and the rings won't taste right.
- Peel and slice your onion into rings. Separate out the rings.
- Make the batter by whisking the flour, corn flour and beer together. Add a pinch of salt. If you like you could add a tsp of Chilli Powder or Paprika to spice things up.
- Heat the oil in a Wok. It's ready to go when you drop a bit of batter in and it sizzles and pops to the top. Keep the temperature steady if you can.
- Drop a few onion rings into the batter, swish them around so they are covered, and then lower them into the hot oil with a slotted spoon. The oil should sizzle and bubble. Leave the rings to go brown, and flip carefully over to cook the other side. It takes about 4 minutes. Don't over crowd the pan as they won't cook properly and there will be a lot of splatter.
- When they are brown and crispy remove with a slotted spoon and put on a plate that has been lined with paper towel to absorb the oil. Continue until all the onion rings are cooked. Enjoy with a burger or our rib recipe below!
These would go particularly nicely with a rack of ribs!