Onion rings

Onion rings

By
From
Great Pub Food
Serves
4
Photographer
Lisa Cohen

Ingredients

Quantity Ingredient
3 large onions
150g plain flour, plus extra for coating
1/2 teaspoon baking powder
80ml milk
20g butter, melted
180ml beer or soda water
vegetable oil, for deep-frying
sea salt

Method

  1. Peel and slice the onions into 1 cm thick rounds. Push the centre rings out and separate the remaining rounds into rings.
  2. Sift the flour and baking powder together into a large bowl. Make a well in the centre and pour in the milk and butter, mixing in a little of the flour to combine. Pour in the beer or soda water and whisk, until smooth.
  3. Two-thirds fill a deep-fryer or a large, deep, heavy-based saucepan with vegetable oil and heat to 190°C.
  4. Toss the onion rings in flour and dredge in the batter. Cook in batches, for 1–2 minutes on each side, or until crisp and golden-brown. Drain on paper towel. Season with salt.
Tags:
Great
Pub
Food
Rachael
Lane
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