- 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.
Thanks to Taste.com