Beer battered onion rings

Beer battered onion rings

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  • 4
  • Easy
  • Dairy free
  • 2 hours
  • 15 minutes


  • 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

Cooking Instructions

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.

Monche Muller Recipe by: Monche Muller
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Monché Muller is the Executive Chef of the international Oddo Vins et Domaines wine label. She previously worked at Cucina Labia and De Kloof Eatery, as well as TASTE magazine. She is the author of Harvest Table.

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