Beer? No no no! I do not drink beer. Not sure why, perhaps for its bitter flavor. I can even hardly understand why people drink beer at all! Hot summer day? Perfect, we’ve got wine! 😀 Beer battered onion rings? Oh pass them over!
Who on this planet does not like fried food? I do I do! These beer battered onion rings are absolutely gorgeous. They are crunchy outside and soft inside. Also, because there is some peperoncino in the batter, they are even tastier than the regular onion rings!
The beer battered onion rings are always (and I say – always) the king on our party tables. Everyone simply loves them! Since it takes a little while to fry them (except if you have a huge pan, we don’t), we always have quite a modest amount of them. And trust me, they disappear in just a blink.
There are quite many different ways to prepare the fried onion rings. When it comes to preparing the batter, the beer battered ones are my favorite. I love these beer battered onion rings because the beer yeast helps the batter grow a lot more compared to the regular one.
Another reason as to why beer is the best option when it comes to the batter, is that it helps keeping the onion rings crunchy (weird but true!).
If you have some leftovers (this will never happen, I am sure, but just in case), keep them on the countertop instead of the fridge. Do not put them into any container especially with a lid, as it will cause condensation and so the onion rings will result soggy. What I also do is to cover them with some parchment paper and heat them up in a low oven for about 20 or so minutes before serving.
I love these beer battered onion rings with some cheese & mayonnaise sauce. If you want me to share the recipe of the best cheese & mayonnaise dipping sauce, let me know by sending me the message on Instagram. The dipping sauce is too good not to be prepared together with the onion rings!
Find out more of the best healthy recipes here.
Ingredients
Instructions
- Take approx 200 g of flour (1 5/8 cup) and combine with all other dry ingredients. Keep the remaining flour in a medium bowl - we will need it later
- Mix in the beer and let sit for 10 minutes
- Prepare the onions by peeling them off, slicing and separating them into rings
- Heat the oil
- Roll each of the onion ring into the flour, then into the batter. Let the excess of the batter drop off, and place them into the hot oil to fry
- Take each onion ring out of the oil and place onto the paper towel so that the excess oil gets absorbed. This will also help to avoid the beer battered onion rings being soggy
Notes
- Place the beer battered onion rings on a paper towel so that excess oil drops off
- Keep the onion rings on the countertop instead of the fridge. Also, cover them with some parchment paper for an even crunchier result
- Heat them up in a low oven for about 20 or so minutes before serving
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