serves
4
prep
10 minutes
cook
10 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
10
minutes
difficulty
Easy
level
With the batter, the key thing is to make it and use it immediately. Don't wait - you want all those delicious bubbles from the beer to give that crispiness. So have everything ready to go, the hot oil, the sliced onions, and then make the batter at the last minute. You can use this batter for other things too - fried calamari, vegetables like zucchini.
Ingredients
- 1 brown onion, sliced into 1cm rings
- 1 cup plain flour + extra for dusting
- 125 ml beer (may need a little more)
- pinch cayenne pepper
- vegetable oil, for deep-frying
- malt vinegar
- salt
Instructions
Heat the oil in a large pot, wok or deep fryer to 180°C.
In a large bowl mix the flour, salt and cayenne pepper. Make a well in the centre and start adding the beer. The consistency should be a little thinner than a pancake batter. Dust each piece of onion in the extra flour. Immediately place in batter, drain excess off and then gently lower into hot oil. Cook until golden brown and very crispy. Drain on a rack or some paper towel and season again with a little salt and a little vinegar.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
With the batter, the key thing is to make it and use it immediately. Don't wait - you want all those delicious bubbles from the beer to give that crispiness. So have everything ready to go, the hot oil, the sliced onions, and then make the batter at the last minute. You can use this batter for other things too - fried calamari, vegetables like zucchini.
