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This was my first time making onion rings. I knew I didn't want those horrible stodgy ones you often get in cheap restaurants, so when I found this recipe with a beer batter, it sounded great. The result was even better than I expected; light and super crispy. Will definitely be making them again. Putting the ones you've already cooked in the oven while you cook the rest means you can keep them crisp and warm so they're all perfect when it comes to serving time.
- Heat your oven to around 120-150C, just for keeping your onion rings warm.
- Mix together the flour, baking powder and salt in a bowl and then whisk in the beer until you have a thinish smooth batter.
- Separate the onion rings and put a third of them into the batter, covering well.
- Heat about 1 inch of vegetable oil in a small pan to 190°C.
- Use a fork to transfer the onion rings one at a time to the hot oil and fry for a couple of minutes until crisp and golden. Remove with a slotted spoon or tongs and place on some kitchen paper to drain, then transfer to a sheet of foil in the oven. Repeat with the other two batches.
- Serve whilst hot.