How to make crispy onion rings

When it comes to finger food, I don’t think onion rings have the popularity they deserve. Here’s why I think they should have more fans: they are cheap, delicious, suitable for vegetarians — and in this recipe, also for vegans — and relatively easy to prepare. There are many ways to make them — with or without egg, with tempura, coated with breadcrumbs, etc. — but here we opt for the simple method of passing the onion rings through a dough made with flour, baking powder, and beer and spices. The result is airy, crispy and light.

To soften the flavor of the onion, we let the rings rest in ice water for 30 minutes, but you can skip this step if you’re running short of time. To accompany them, we have a very easy sauce, which is a mix of mayonnaise and cream cheese. The freshness of the lime — which you can easily substitute for lemon — and the aromatics go perfectly with the fattier and sweeter taste of the rings. In this recipe, we have used chives, parsley and mint, but you can use the fresh and/or dried herbs that you like the most.

Time: 45 minutes

Difficulty: Finding the right dough consistency

Ingredients (For five people)

For the onion rings

• 2 onions, preferably yellow or white (about 200 grams whole)
• 150 g corn starch
• 250 g wheat flour
• 330 ml lager beer
• 1 teaspoon of baking powder
• 2 teaspoons of spicy paprika
• 1 teaspoon garlic powder
• 2 teaspoons fine salt
• Sunflower oil for frying

For the sauce

• 2 tablespoons mayonnaise
• 1 tablespoon cream cheese
• 2 teaspoons of chopped fresh chives
• 2 teaspoons chopped fresh parsley
• 1 teaspoon chopped fresh mint
• Juice and zest of one lime
• Freshly ground black pepper to taste

Instructions

1. Peel the onions and remove the ends. Cut them into one centimeter thick slices and separate the rings with your hands.
2. Place all the rings in a bowl with cold water and lots of ice. Let stand for half an hour.
3. Prepare the sauce by mixing all the ingredients. Set aside in the refrigerator.
4. In another bowl, mix the flour with the beer, the baking powder, the paprika, the garlic powder and the salt.
5. Drain the rings and dry them well with a clean cloth or kitchen paper.
6. Heat plenty of oil in a pot or high-sided frying pan over medium heat. It is important that there is enough oil so that the rings can be submerged. Tip: To check if the oil is hot, dip a drop of the dough into the oil. If it bubbles around it, it is ready.
7. Dip the dried onion rings in the cornstarch, remove the excess and dip them in the batter. Fry until golden brown, remove with a skimmer and place on a plate with absorbent kitchen paper. Tip: If the dough starts separating from the rings when they are put in the oil, wait until the oil is hotter. If it still does not improve, thicken the dough with a little more flour.
8. Serve hot with the sauce on the side.

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