Beer-Battered Onion Rings
Thick onion rings fried in a light, crispy beer batter with paprika. The result is a crunchy exterior and tender interior.
- Time
- 30 min
- Serving
- 418 kcal
- Ingredients
- ≈ $0.43
- Protein
- 8 g
Ingredients
- 1 Onions≈ $1.60 per kg 96 g
- 2 Wheat flour 42 g
- 3 Lager beerpack 500 ml ≈ $2.00 54 ml
- 4 Eggspack 10 pcs ≈ $1.93 0.3 pcs
- 5 Salt 1 g
- 6 Paprika 1 g
- 7 Sunflower oil 21 ml
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Slice onions1 into 1 cm (½-inch) rings and separate into large, even rings.
Mix flour, beer, egg, salt, and paprika into a thick batter.
Heat oil in a deep skillet over medium heat.
Dip onion1 rings in the batter and fry in small batches in the hot oil.
Cook for 2–3 minutes per side until golden brown.
Transfer to a paper towel to drain excess oil, then serve hot.
For the batter, substitute beer with strongly carbonated mineral water if needed.
Tips
- Why it works
- Slice the onion 1 cm thick so the rings cook evenly and don't burn outside while staying soft inside. The batter should be thick, otherwise the rings fall apart while frying.
- Substitutions
- Replace the beer with 54 ml of sparkling water and a little lemon juice for tang. Instead of paprika, use 1 g of ground chili pepper for heat.
- Common mistakes
- If the rings darken too fast, the oil is too hot. Lower the heat and fry on medium so the crust is golden, not black.
- Storing and reheating
- Keep in the fridge for 1 day in a closed jar. Reheat in the oven at 180°C for 5 minutes to bring back the crunch.
- Serve with
- Serve with beer or champagne on a festive table. Works as a snack alongside a fresh cucumber salad.
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