The British Larder Onion rings recipe card

The British Larder Recipe Collection -

Crispy Beer-battered Onion Rings Recipe | Serves 4 -6

The British Larder Recipe Collection

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Crispy Beer-battered Onion Rings

By Madalene Bonvini-Hamel | www.britishlarder.co.uk Serves 4 - 6

125g self-raising flour 125ml ale 1 teaspoon dark soy sauce 1 large onion, peeled sunflower oil, for deep-frying sea salt, to taste To make the batter, put the flour in a bowl, then whisk in the ale and soy sauce until smooth and combined. Leave to stand for 15 minutes.

The batter should be a thick coating consistency (it will thicken slightly as it stands).

While the batter is resting, cut the onion into 1cm-thick slices, then separate each slice into rings (keeping the rings whole).

Heat some sunflower oil in an electric deep-fat fryer or in a deep frying pan to a temperature of 160°C (or until a small piece of bread browns within 20 seconds in the hot oil). Dip each onion ring in the batter until completely coated, then deep-fry (in batches) in the hot oil for 4–6 minutes, turning regularly, until cooked, crisp and golden – you will need to deep-fry the battered onion rings in several batches.

Remove the crispy onion rings using a slotted spoon and drain on kitchen paper, then keep warm while you cook the remainder (they need to be served soon after frying, as they will go soggy after about 15– 20 minutes). Season with salt and serve.