Cider Battered Onion Rings

super easy

4-5

After years of not being able to celebrate St. Patrick’s Day it’s finally happening again! I have been looking forward to this for so long and had planned on making heaps of new recipes and reshooting some of my old Paddy’s Day recipes. Unfortunately I’ve been out sick and only managed to shoot one new recipe: cider battered onion rings! Irish cider, especially Bulmers (also called Magners outside of Ireland), has always been one of my favourite drinks in a pub as I like sweet drinks and really dislike beer. I know, not a good look for a Belgian! Anyway, I have seen plenty of beer battered onion ring recipes before but decided to try making them with Bulmers. The sweetness of this apple cider gave the onion rings such a lovely flavour.

Making onion rings is in itself fairly easy. But it of course all depends on the batter and the oil temperature. If your batter is too runny, it won’t stick so add more flour to see if that helps. If the oil isn’t hot enough then your onion rings will just soak up the oil instead of getting crispy.

Enjoy and Happy St. Patrick’s Day!

Cider  Battered Onion Rings

Reviews

Ingredients:

Adjust Servings
180g self-raising flour
200ml cider
Salt & pepper
6tbsp cornstarch
2 large onions

Directions

1.
Mix the flour with the cornstarch
Season well with pepper & salt
Add cider and set aside in the fridge until cold - this will help the batter from sticking to the onion rings better
Mark as complete
2.
Heat up your deep fat fryer to 180°C or a layer of oil in a deep pan.
When using a pan: the layer should be just higher than half the thickness of the onion rings. Be careful using hot oil in a pan though, this can cause burns if not handled correctly.
Mark as complete
3.
Remove the skin from the onion and slice the onion into rings
This means not slicing them from top to bottom vertically but horizontally.
Mark as complete
4.
Dip each onion in the batter, let any excess drain off for a second and then carefully put them in the oil.
Don't let it drain too much of course, just enough so that there's no big lumps on any side or in the center.
Fry until golden brown and crispy, about 2-3 minutes. Make sure to flip them around when frying them in a pan so that each side gets crispy. Remove them with a slotted spoon and put on some kitchen paper to drain the oil.
Mark as complete
Notes
Do not use olive oil to fry the onion rings in, use a neutral oil such as rapeseed, vegetable, or canola oil.

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