Monday, March 5, 2007

Beer-Battered Onion Rings

  • 190g (1 1/4 cups) plain flour
  • 1/2 tsp baking powder
  • Pinch of salt
  • 1 x 375ml btl chilled lager-style beer (such as Carlton Crown Lager)
  • Vegetable oil, to deep-fry
  • 4 medium (about 720g) white onions, cut into rings, rings separated
  • Sea salt flakes

Combine the flour, baking powder and salt in a large bowl and make a well in the centre. Use a balloon whisk to whisk in the beer until the mixture is smooth.

Add enough oil to a large wok or saucepan to reach a depth of 10cm. Heat to 190°C over high heat (when oil is ready, a cube of bread will turn golden brown in 10 seconds). Dip one-third of the onion rings, 1 at a time, into the beer batter to evenly coat, then straight into the hot oil. Deep-fry for 2-3 minutes or until crisp, golden and cooked through. Transfer to a tray lined with paper towel. Repeat, in 2 more batches, with the remaining onion rings and batter, reheating the oil between batches.

Arrange the beer-battered onion rings on a serving platter and season with sea salt flakes. Serve immediately.

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