One of the best natural snacks to go with light and dark beers. Served as a hot dish in many pubs. Making onion rings at home is very simple, it requires a minimum set of ingredients and strict adherence to the recipe. If time is short, you can not make batter (although it tastes better), but limit yourself to rolling the rings in flour.
Attention! Use only refined and deodorized vegetable oil for frying, otherwise onion rings will turn out to be too greasy with an oily flavor.
Ingredients:
- onions – 2-3 pieces (medium);
- wheat flour (highest grade) – 5 tablespoons;
- vegetable oil – for frying;
- salt, pepper, other spices – to taste;
- chicken eggs – 3 pieces (optional);
- sour cream (15-20%) – 3 tablespoons (optional).
The bulbs should not be large, otherwise the rings will be difficult to fry in batches, you will have to individually, which will take a long time. Sour cream and eggs are needed to make batter, but you can limit yourself to flour. The amount of oil depends on the size of the pan, casserole or deep fryer.
Recipe for onion rings for beer
1. Peel the onion, cut into rings 3-5 mm thick and spread on the work surface. Add salt and pepper to taste. Separate the onion slices into individual rings, then leave for a couple of minutes to soak.
Cooking batter
2. Carefully separate the whites from the yolks.
3. Add a pinch of salt, ground black pepper and other spices to taste to the proteins. Beat with a mixer until foamy.
4. Mix the yolks with sour cream and beat.
5. Pour the yolk-sour cream mixture into the whites in a thin stream, constantly stirring with a whisk.
6. Add half of the flour. Stir, add the remaining flour and mix again. You should get a homogeneous mass in consistency resembling 15% sour cream. If necessary, add a little more flour or sour cream (ordinary water).
Roasting onion rings
7. Pour vegetable oil into a deep frying pan with a layer of 4-5 cm in height. Heat until a light haze appears.
During frying, onion rings should not come into contact with the bottom of the container!
8. Dip the onion rings in the batter, then remove with a fork, let the remaining batter drain and lower the rings in batches of 4-6 pieces into the hot vegetable oil.
An alternative option is to simply roll the rings in flour, then the dish will turn out to be drier, crispier, and will resemble chips.
Each of these methods has supporters and opponents. I advise you to try both options (with batter and flour).
9. Fry for 2-3 minutes (until golden), trying to keep the rings in minimal contact with each other.
10. Put the finished onion rings on paper napkins and leave for a couple of minutes to remove excess oil. Then put in a bowl in a deep bowl and serve hot or cold with beer. A good addition would be ketchup, low-fat mayonnaise or garlic sauce.
