Your go-to vegetarian recipe collection

South African

Sweet potato gratin on a plate

25 minutes

Risotto recipes

Mushroom barley risotto with goats cheese and sage

30 minutes

Chickpea recipes

Inzimino de ceci (Chickpeas with Swiss chard)

1 12 hours

Butternut recipes

Broccoli with buffalo mozzarella and almond milk

5 minutes

Hot drink

Mulled wine

30 minutes

Beer battered onion rings

Serves 4

Difficulty Easy

Prep Time 2 hours

Cooking Time 15 minutes

Ingredients

For the marinade:
475 ml beer, (preferably lager or ale)
2 T cider vinegar
1/2 t salt
1/2 t pepper
1 lemon, zested
2 large onions, peeled and sliced into 1cm thick slices then separated
For the dredging:
128 g rice flour
1 t salt
For the beer batter:
96 g cake flour, sifted
96 g cornflour, sifted
1 T baking powder
1/2 t salt
Pinch of white pepper
240 ml beer (preferably lager or ale)
Oil, for frying
Salt, to season

Method

To marinate the onion rings, combine all the ingredients together and pour into a sealable plastic bag or plastic container.

Add the onions, seal and refrigerate for at 30 minutes to maximum 1 and ½ hours. Remove from liquid and pat dry thoroughly using kitchen towel.

To dredge the onion rings, combine rice flour and salt, add the onion rings and toss to coat. Shake off excess flour.

Optional: Place the floured rings on a baking sheet lined with baking paper in a single layer then pop in the freezer, loosely covered with plastic wrap.

To make the batter, sift the dry ingredients together into a large, chilled mixing bowl. Slowly whisk in the beer until just combined.

The batter should fall of the whisk in a steady stream to form ribbons on the surface.

Heat the oil to 180°C.

To cook the onion rings, transfer a handful of the floured onion rings into the cold batter and turn to coat completely. Let the excess batter drip off before adding the rings one by one to the oil.

Fry the onions for 5-7 minutes until golden brown on both sides and cooked through.

Transfer onto kitchen towel to drain off excess oil then sprinkle with salt while still hot.

Let the oil come back up to temperature and repeat the process until all your onion rings are cooked.

Serve them hot as a snack with a tomato relish or a buttermilk dressing mixed with a little chopped chilli and fresh coriander, garlicky mayonnaise, monkeygland or XO sauce.

They are also great as a side with steak, burgers or fish.

Cook's note: Click here for my guide on making the perfect onion rings, and why the steps described above are so important for success.

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Beer battered onion rings

Beer battered onion rings

Ingredients

Method