Perfectly Crispy Onion Rings with Fluffy Beer Batter and Garlic-Herb Sauce - photo 1
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Perfectly Crispy Onion Rings with Fluffy Beer Batter and Garlic-Herb Sauce

Pikantne Snacks Appetizers Grilling 60 min Medium 3 wyświetleń ~17.90 PLN - (0)
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Description

Here’s a recipe that will change your perception of homemade snacks! Forget about frozen foods – these onion rings are the essence of crunchiness and flavor. The secret is a light and fluffy batter made with pale beer, which, thanks to the carbon dioxide, creates an incredibly airy and delicate coating. The addition of smoked paprika and a pinch of cayenne pepper gives them a subtle spiciness and depth. Served with a refreshing, creamy sauce based on Greek yogurt with garlic and chives, they provide the perfect contrast to the warm, fried onions. This dish is not only a fantastic snack for gatherings with friends or movie nights but also a wonderful addition to homemade burgers, steaks, or grilled dishes. Visually, they look incredibly appetizing – golden, irregular shapes catch the eye and promise a satisfying crunch with every bite.

Ingredients (14)

Servings:
4
  • Sugar onion 2 szt.
  • Mąka pszenna typ 450 lub 500 200 g
  • Cornstarch 50 g
  • Chicken egg 1 szt.
  • Light beer (lager) 250 ml
  • Rapeseed oil for frying 1000 g
  • Greek yogurt 200 g
  • Garlic 1 ząbek
  • Lemon juice 15 ml
  • 🌿 Przyprawy
  • Salt 6 g
  • Ground black pepper 2 szczypty
  • Papryka wędzona słodka 0.8 łyżeczka
  • Chives 0.2 pęczków
  • ✨ Opcjonalne
  • Cayenne pepper 2 szczypty
💰 Szacowany koszt dania: ~17.90 PLN (4.47 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Garlic-Herb Sauce

1

Start by preparing the sauce to allow the flavors to meld. Peel the garlic and finely chop it, then mash it on a cutting board with the flat side of a knife and a pinch of salt until it forms a smooth paste. Wash, dry, and finely chop the chives. In a small bowl, combine the Greek yogurt, garlic paste, chopped chives, and lemon juice. Season to taste with salt and pepper. Mix everything thoroughly with a small whisk or spoon until you achieve a uniform consistency. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.

Ingredients: Greek yogurt, Garlic, Chives, Lemon juice, Salt, Ground black pepper
Use a small glass or ceramic bowl. Mashing the garlic with salt releases its essential oils and makes the flavor more intense and evenly distributed in the sauce, without noticeable pieces. Chilling the sauce will make it perfectly refreshing.

Preparation of Onion

2

Peel the onions from the outer, dry skin. Cut off the ends from both sides. Lay the onion flat on the cutting board and using a sharp knife, slice it crosswise into pieces about 1 cm thick. Slices that are too thin may fall apart, while those that are too thick won't fry evenly. After slicing, gently separate each slice into individual rings with your fingers. Discard the smallest, central parts (you can save them for soup or another dish).

Ingredients: Sugar onion
Use a large, sharp chef's knife for even and precise cuts. A stable cutting board is essential for safety. Try to make all the slices of similar thickness so they will fry at the same time.

Beer Cake

3

In a large bowl, combine the dry ingredients. Sift the wheat flour and corn starch – this will aerate them and prevent lumps from forming. Add salt, black pepper, smoked paprika, and, if using, optional cayenne pepper for heat. Mix everything thoroughly with a whisk.

Ingredients: Mąka pszenna typ 450 lub 500, Cornstarch, Salt, Ground black pepper, Papryka wędzona słodka, Cayenne pepper
Sifting flour is a key step for achieving a light and fluffy dough. Use a large bowl to have enough space for mixing without spilling the ingredients.
4

In the center of the dry ingredients, make a small well. Crack an egg into it. Then, slowly, in a thin stream, start pouring in very cold beer while simultaneously mixing everything with a whisk. Mix vigorously from the inside out until all the ingredients are combined and you achieve a smooth batter without lumps. The batter should have the consistency of thick cream or pancake batter. Do not mix for too long, just until the ingredients are combined.

Ingredients: Chicken egg, Light beer (lager)
Using very cold beer is important – the thermal shock when it comes into contact with hot oil will make the coating crispier. Mixing the batter too long develops gluten in the flour, which can make the coating chewy instead of crispy.

Frying

5

In a wide, heavy pot or deep skillet, heat the oil. There should be enough oil for the rings to float freely (about 4-5 cm deep). The oil is ready when it reaches a temperature of 180-190°C. If you don't have a thermometer, drop in a small piece of bread or a bit of batter – if it starts to sizzle immediately and turns golden within 30-40 seconds, the oil is ready.

Ingredients: Rapeseed oil for frying
Never leave heating oil unattended! Use a pot with a thick bottom that distributes heat evenly. Too low oil temperature will cause the rings to absorb fat and become soft, while too high will burn the coating before the onion inside softens.
6

Prepare your breading station. Place about 2-3 tablespoons of flour on a flat plate. Next to it, set a bowl with the batter. First, thoroughly coat each onion ring in the dry flour, then shake off the excess. This step is very important because the flour helps the batter adhere better to the smooth surface of the onion. Next, dip the ring into the beer batter, making sure it is completely covered. Allow the excess batter to drip back into the bowl.

Ingredients: Mąka pszenna typ 450 lub 500
Use one hand for coating in dry flour ('dry hand') and the other for dipping in the batter ('wet hand'). This way, you will avoid creating lumps of batter on your fingers and keep everything tidy.
7

Carefully, one by one, place the breaded rings into the hot oil. Do not overcrowd the pot – fry in small batches of 4-5 rings at a time to avoid drastically lowering the oil temperature. Fry for about 2-3 minutes on each side, until the coating becomes deep golden and crispy. Turn them halfway through frying using kitchen tongs or a fork.

Gently place the rings into the oil, keeping them apart to avoid burns from hot fat. Maintaining a consistent oil temperature is key to success. If the rings brown too quickly, reduce the heat slightly.
8

Remove the cooked rings from the oil using a slotted spoon and transfer them to a metal rack set on a baking sheet. Draining on the rack allows excess fat to evaporate from all sides, keeping the rings crispy. Avoid placing them directly on paper towels, as they may become soggy on the bottom. Immediately after removing from the oil, sprinkle the rings with a little salt.

Ingredients: Salt
Salting the rings while they are still hot helps the salt adhere better. If you plan to fry several batches, you can keep the finished rings warm by placing a rack in an oven preheated to 80-100°C.

Fun Fact

💡

Although onion rings are mainly associated with American bars, one of the first known recipes for them appeared as early as 1802 in the British cookbook 'The Art of Cookery Made Easy and Refined' by John Mollard. However, their popularity exploded in the USA in the 1920s.

Best for

Impreza ze znajomymi Wieczór filmowy Dodatek do burgerów i dań z grilla Przekąska do piwa

Tips

🍽️ Serving

Serve the rings immediately after frying, when they are hottest and crispiest. Arrange them in a tower on a plate or in a basket lined with parchment paper. Next to it, place a bowl with chilled garlic herb sauce. You can garnish the whole dish with chopped fresh chives or parsley.

🥡 Storage

Onion rings taste best when fresh. If you have any leftovers, store them in the fridge in a loosely sealed container. To restore their crispiness, reheat them in an oven preheated to 200°C for 5-7 minutes or in an air fryer. Avoid reheating in the microwave, as they will become soft and rubbery.

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