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Beer battered onion rings
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Serves: 6 - 8
1g dry yeast
30g warm water
1 tsp caster sugar
140g plain flour
330g can Heineken lager
1 large onion
Oil, for deep frying
1. Place the yeast into a bowl with the warm water and sugar. Leave to stand for 5 minutes.
2. Mix the flour and cornflour with the lager until well combined. Stir in the yeast mixture to make a batter. Leave to stand at room temperature for 25 minutes.
3. Meanwhile, preheat a deep fat fryer or saucepan half filled with oil to 180°C, or when a cube of bread turns golden in 20 seconds. Peel the onion and slice into 5mm-thick rings. Dip the largest rings into the rested batter to coat completely.
4. Place the rings into the hot oil, in batches if necessary, and cook for 3 minutes, until golden brown and crispy. Place onto kitchen paper to drain, then serve immediately.
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