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Beer-Battered Onion Rings

These homemade beer-battered onion rings are the ultimate savoury snack, offering a superior crunch that shop-bought versions simply cannot match. By using a clever combination of cold beer and sparkling water, the batter remains light and aerated, while a hint of cayenne pepper and garlic provides a subtle heat. The result is a beautifully golden, lacy coating that perfectly encapsulates the sweet, softened onion within.

This dairy-free side dish is a fantastic addition to a weekend feast, serving as a classic accompaniment to a homemade burger or a comforting bowl of chilli. For the best results, ensure your oil is at the correct temperature before frying to achieve that signature professional finish. Serve them piping hot with a sprinkle of sea salt and your favourite dipping sauce for a real crowd-pleasing treat.

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Ingredients for Beer-Battered Onion Rings

  • 2 large yellow onions (about 900g total)

  • 375g plain flour, divided

  • 190g cornflour

  • 2 1/2 teaspoons garlic powder

  • 2 1/2 teaspoons onion powder

  • 2 1/2 teaspoons cayenne pepper

  • 2 1/2 teaspoons granulated sugar

  • 1 1/2 tablespoons kosher salt, plus more for sprinkling

  • 350ml Anchor Steam beer

  • 475ml sparkling mineral water

  • 1 huevo grande

  • 950 to 1450ml vegetable oil (or more depending on vessel), for frying

  • deep fry/candy thermometer, 2 heat-safe cooling racks, 2 rimmed baking sheets

Preheat oven to 121°C. Set two cooling racks over two rimmed baking sheets.

Cut onions crosswise into 1/2-inch thick slices and separate into rings. Reserve small inner rings for another use. Add 130g flour to a large bowl. Toss rings in flour and let sit 30 minutes.

When ready to fry, whisk together remaining 250g flour, cornflour, garlic and onion powder, cayenne, sugar and salt in a large bowl. In another large bowl, whisk together the beer, water, and egg. Gradually whisk the dry mixture to the wet mixture.

Heat an inch of oil in a large pot over medium-high heat until it registers 177°C on a deep fry/candy thermometer. Working in batches to prevent crowding, dredge the onion rings in the batter and immediately drop into the oil. Cook onion rings, turning once, until golden, about 3 minutes total. Transfer cooked rings to the cooling racks set over the baking sheets. Sprinkle with salt and keep warm in oven while frying remaining batches.

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Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.

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