Name: Beer-Battered Onion Rings
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 serving(s)
Ingredients: 1 large Spanish onion, cut into 1/2-inch (1-cm) slices and separated into rings (if desired, set aside the small centre rings for another use); 1/4 cup (60 ml) cornstarch; 1 cup (250 ml) pastry flour; 2 tablespoons (30 ml) cornstarch; 1/4 teaspoon (1 ml) baking powder; 1/4 teaspoon (1 ml) salt; 1 cup (250 ml) pale ale; Oil for frying

Ingredients

- 1 large Spanish onion, cut into 1/2-inch (1-cm) slices and separated into rings (if desired, set aside the small centre rings for another use)
- 1/4 cup (60 ml) cornstarch
Batter
- 1 cup (250 ml) pastry flour
- 2 tablespoons (30 ml) cornstarch
- 1/4 teaspoon (1 ml) baking powder
- 1/4 teaspoon (1 ml) salt
- 1 cup (250 ml) pale ale
- Oil for frying

Preparation

- Preheat the deep fryer to 190°C (375°F). Place a cooling rack on a baking sheet or line a baking sheet with paper towels.
- In a paper bag or large bowl, toss the onion rings in the cornstarch to coat well. Set aside.
Batter
- In a bowl, combine the flour, cornstarch, baking powder and salt. Whisk in the beer.
- With your fingertips or a wooden chopstick, dip the rings in the batter, 4 or 5 at a time. Shake off excess batter and deep-fry for about 3 minutes, turning half way through cooking. Drain on the baking sheet. Season lightly with salt. Repeat with the remaining ingredients.

Beer-Battered Onion Rings

Categories

Ingredients

Batter

Preparation

Batter

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