Beer Battered Onion Rings

Is there something difficult in the onion rings? Not a bit, in a first glance – slice the onion, dip in batter, then to the hot oil, and here it is golden onion ring, which you just took off with a spatula. Unfortunately, it’s not that simple as it seems, really.

To cook excellent and tasty onion rings, you need to know a few details. First, the texture and type of better are quite crucial. Second important is that we need to remove the inner membrane in the rings because as we all know, the devil’s in the details. It ruins the texture, and obviously we don’t need that.

The recipe could seem a bit sophisticated, but I’m telling you – just try to cook it at least once. When you try it, you’ll make the right decision yourself.

I made mine – for the moment, it’s the best onion rings, I’ve ever tried. Sweet, crunchy, but airy at the same time, and with a slight paprika flavor.

By the way, you can replace paprika with any other spice or spice mixture up to your taste. You can add a bit of hotness with chili pepper, or some Italian notes with rosemary, thyme, and oregano.

What You Need to Cook Beer Battered Onion Rings

INGREDIENTS:

• 2 large onions
• 150 g (5,3 oz) of top-grade flour
• 65 g (2,3 oz) of corn starch
• 1 tsp of baking powder
• ¼ tsp of baking soda
• ½ tsp of paprika
• 175 ml (0,7 cups) of cold light beer
• 60 ml (2,1 tbsp) of vodka
• 500 ml – 1,5 l (2,1-6,3 cups) of vegetable frying oil
• Salt

EQUIPMENT:

• Nothing, that you wouldn’t have

How to Make Beer Battered Onion Rings: Step-by-Step Instructions🔪

Peel 2 onions and slice into 1 cm rings.

Divide them into separate rings, remove the smallest ones, and those that are not like rings.

Put the rings into a zip bag (or regular one and tie), then put to the freezer for at least an hour. This blank can also be stored in the freezer for up to 1 month.

When you’re ready to fry, take them out of the freezer and bag, and put to the deep bowl. Fill the bowl with cool running water and let to unfreeze for a few minutes. Then put it on the baking sheet with a kitchen towel on it or paper towel folded a few times.

Carefully remove the inner membrane from all rings and throw it away. It could seem a long and boring process, but really it’ll take you only a few minutes, nevertheless, it’s really important.

Beware, the rings are very mild and gentle, and they can be easily torn up.

Now, dry the rings with a paper towel again, put it on top, and soak the extra water. Preferably to do it thoroughly, so there is no water on them.

Heat up the oil in the wok or wide casserole to 180 degrees on the middle fire. How to check the temperature without a thermometer? Throw into the oil a small piece of bread or potato, if there are many bubbles around it, the oil is ready.

I use a kitchen thermometer, which I recommend you to have too because the bread or potato test gives only an approximate result. And it can have a negative impact on the final quality.

Meanwhile, do the batter. Mix 150 g (5,3 oz) of flour, 65 g (2,3 oz) of corn starch, 1 tsp of baking powder, ¼ tsp of baking soda, ½ tsp of paprika, and whip. In the glass mix 175 ml (0,7 cups) of cold beer and 60 ml (2,1 tbsp) of vodka.

Now, slowly pour liquid to the dry mixture, mix everything with a whisk. You should get a texture like a thick ink.

Probably, you’ll need less of beer, so don’t pour everything right away.

You don’t need to mix too thoroughly (more you mix – the fewer CO2 bubbles are left). Small dry balls in the mixture it’s ok.

Dip onion rings in the batter, and take them out when they are completely covered with it. Don’t forget to drain the extra batter, then move it to the hot oil. You should do it this way: hold rings with two fingers, dip half of it in the batter, wait a few seconds, and then release it.

Cook the rings, turn them over one time during the process until golden. It’ll take you about 4 minutes (2 minutes per side).

Put rings on the paper towel to absorb the extra oil and fry the rest.