Deep-Fried Onions in Beer Batter

Name: Deep-Fried Onions in Beer Batter
Yield: Serves 4
Cuisine: British
Ingredients: vegetable or corn oil for frying; plain flour for dusting; onion salt; 120 g self-raising flour; 150-200 ml lager to mix; salt and freshly ground black pepper; 2 white onions, peeled; 2 red onions, peeled; 1 bunch of spring onions

Preparation info

Serves
4

Difficulty
Easy

Appears in

British Seasonal Food

By Mark Hix

Published 2008

About

1 do love deep-fried onions. Rather like deep-fried calamari or scampi in the basket, they are incredibly comforting. A must-have side dish with grilled steak, they could easily replace the chips.

Ingredients

2 white onions, peeled
2 red onions, peeled
1 bunch of spring onions

Europe
United Kingdom
Side dish
Autumn
Vegan
October

Method

Cut the white onions into ½ cm thick rings; halve the red onions, then cut into ½ cm thick slices. Separate into individual rings and slices. Trim the spring onions, but leave whole.

To make the batter, sift the flour into a bowl and whisk in enough of the lager to form a smooth coating batter. Season with salt and pepper to taste.

Heat about an 8 cm depth of oil in an electric