Beer Battered Onion Rings

5 from 4 votes

Beer Battered Onion Rings are the stuff the dreams are made of. They are crispy, crunchy and delicious! Serve with sauce or an appetizer or side dish.

Prep Time10

Cook Time10

Total Time20

Course: Appetiser

Cuisine: Australian, International

Keyword: onion rings

Servings:

Calories: 331kcal

Author: Adrianne

Equipment

Ingredients

1 kg onions Note 1
2 cups plain flour
375 ml pale ale beer
1 pinch salt
½ tbsp garlic powder Note 2
rice bran oil Note 3
peanut oil
sweet chilli sauce to serve Note 4

Instructions

Use a knife to cut the skins off the onions and then cut into rings. Discard ends which are too small or odd shaped for rings.
Pour half of the flour into a bowl
Pour the remaining flour into a 2nd bowl
Add garlic powder and salt
Pour beer into flour mix and use a whisk to combine Note 5
Dip your rings one by one into flour
Next dip rings into beer batter, then shake off excess (hold rings above batter bowl to do this)
Turn wok on to medium, allow to heat
Drop a little batter into the wok to see if the temperature is ready for cooking. It will sizzle straight away if it is.
Add onion rings one by one to the wok and work in batches (6-8)
Cook for 4-5 mins per batch, allow the colour of the rings to guide you. They will go from plate to to yellow and when golden are cooked.
Serve with salt and sweet chilli dipping sauce

Notes

Note 1 I find plain white onions work best for this recipe
Note 2 An Australian tablespoon is 20 ml. So I recommend using 10 ml garlic powder mixed in with the flour. An America tablespoon is 14.8 ml
Note 3 I recommend using equal amounts of rice bran oil and peanut oil. You will need approx 500ml of each. Once you have finished cooking you can drain the oil (use paper towel) and reuse.
Note 4 To serve, have a small bowl of salt and another with sweet chilli sauce. It is perfect as the dipping sauce for onion rings and the combination of crunchy and sweetness tastes delicious!
Note 5 this will take longer than you think. You need a bit of elbow grease (or wrist grease to be more accurate). We want the batter to be mixed in so that there are no lumps of flour and it has a consistent appearance.

Nutrition