A cold beer batter is a classic way to make onion rings, and there is no reason it has to contain alcoholic beer. A chilled non-alcoholic lager supplies carbonation and gentle malt flavour, while a little cornflour helps keep the coating crisp. These are particularly good with burgers or a smoky dipping sauce.
Serves / makes: 4 portions
Preparation: 15 minutes
Cooking: 15–20 minutes
Recommended NA beer: Well-chilled NA lager
Ingredients
- 2 large onions
- 150g plain flour
- 30g cornflour
- 40g extra plain flour, for dusting
- Approximately 220ml chilled non-alcoholic lager
- 1 teaspoon baking powder
- 1 teaspoon smoked paprika
- 1 teaspoon fine sea salt
- Vegetable oil, for deep frying
Method
- Peel the onions, slice them into rings approximately 1cm thick and separate the layers.
- Mix 150g flour, the cornflour, baking powder, smoked paprika and salt in a bowl.
- Gradually whisk in the chilled lager until the batter is smooth and about the consistency of thick double cream. Add a splash more if needed.
- Place the remaining 40g flour in a separate shallow dish.
- Heat the vegetable oil in a suitable deep pan or fryer to approximately 180°C. Do not overfill the pan.
- Dust each onion ring lightly with flour, shake off the excess, then dip into the beer batter.
- Carefully lower the rings into the oil in small batches, without overcrowding.
- Fry for approximately 2–3 minutes, turning if needed, until golden and crisp.
- Remove with a slotted spoon, drain on kitchen paper or a wire rack, and serve immediately.
Why Use This NA Beer?
The beer’s carbonation can help create a light coating, while the malt gives the batter a little more character than plain water.
Tips and Variations
Keep the batter cold, and give the oil time to return to 180°C between batches. Never leave hot frying oil unattended or add water to hot oil.
