Recipe:
Slice the onion into rings about 4-5 mm thick. Season lightly with salt, stir and leave to stand for 5-10 minutes.
Make the batter. In a bowl, combine flour with garlic powder, salt, pepper and baking powder. Stir to combine.
Gradually pour in the beer to make a medium thick batter - the consistency will be a little thinner than pancakes.
Place onions on paper towels to remove excess moisture. Toss in flour and shake off excess.
Dip rings in batter and place in heated oil.
The optimum oil temperature is about 180 °C. Fry until golden.
Transfer finished rings to paper towels to absorb excess oil.
Serve hot with dipping sauce to taste.
Enjoy!
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