Onion rings are a form of appetizer or side dish commonly found in Australia, the United States, Canada, United Kingdom, Ireland, New Zealand, and some parts of Asia. They generally consist of a cross-sectional “ring” of onion (the circular structure of which lends itself well to this method of preparation) dipped in batter or bread crumbs and then deep fried; a variant is made with onion paste. Onion rings are sometimes accompanied by condiments including ketchup, mayonnaise or other sauces.
Whole onion rings make for better presentation through a variety of sizes, while those made from a paste offer quantity through consistent size. Consumers of whole onion rings run the risk of pulling the onion out of the batter if they fail to cut it all the way through with their teeth; onion rings made of onion paste break apart easily, while oil absorbency diminishes the onion taste.
- 1½ cups flour
- 1½ teaspoon salt
- ¼ teaspoon cayenne pepper (optional)
- 1 x 375ml bottle beer
- 1 onion
- sufficient vegetable oil for deep-frying
- Preheat deep-fryer to 190°C and oven to 120°C.
- In bowl, whisk flour, salt and cayenne (if using). Whisk in beer until smooth. Let stand for 15 minutes.
- Meanwhile, peel the onion. Cut into 1 cm thick slices. Separate into rings.
- In deep-fryer or deep heavy-bottomed pot, pour in enough oil to come at least 5 cm up side. Heat to 190°C or until a 2½ cm cube of bread turns golden in 20 seconds.
- Using fork, dip 4 or 5 onion rings into batter; cook in oil for about 1 minute or until golden brown, turning halfway through.
- Using slotted spoon, transfer to paper towel-lined baking sheet.
- Keep warm in 120°C for up to 1 hour. Repeat with remaining onions.
- Sprinkle with salt to taste.