Just like some will frown upon you for hitting the beers in the morning, they will also look down on you for getting battered midweek. But I am again giving you an excuse to do just that and stick a middle finger up in the faces of all the nay sayers!
Get well and truly battered with this recipe, but when I say battered, I mean actual batter; good old beer batter to make a batch of onion rings.
All you will need is the following:
- 3/4 cup all-purpose flour
- 1 cup beer (I went for Tomos Watkins Cwrw Haf)
- 1 large onion
- 1 bag of crisps (I went for Bacon and Melted Cheese Pops)
- 1 teaspoon sat
- 1 teaspoon Cajun spice
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/4 teaspoon pepper
- Oil for frying
Get your bag of crisps and pummel it with something hard like your fist, a saucepan, a rolling pin or a baseball bat (it may be easier to empty it first and wrap the crisps in cling film first before beating seven bells out of it). Whack the crisps until most of it is a fine dust but leave some bigger pieces in for a bit of a crunch.
Put the flour, crisp dust and seasoning into a bowl and mix them together thoroughly, then add the beer and mix until you’ve got yourself a nice batter.
Skin the onions and cut them into 1cm slices and separate them into rings. It may be easier to stab the onion with a fork and hold it to avoid cutting off your precious fingers.
Leave the batter to settle for a little while, dependant on your hunger, and fill a saucepan with about 3cm of oil. Test the oil to make sure it is hot enough by dripping a bit of batter in the pan; if it sizzles and bubbles, then you’re ready to go.
One by one coat the rings in a nice healthy portion of the batter and slowly immerse them in their oily hot tub.
Leave them in there until they are lovely golden brown and flip them to ensure they are cooked evenly. They should take a couple of minutes each but this depends on the size of the ring.
Let me know what beer you used below or tweet us with some pictures @thegrillbarrel