Here’s a very simple and delicious idea for a side dish, a finger-food, onion chips in a crispy batter with paprika, flour, and beer… too good, the beer and paprika onion rings!
The golden onion is ideal for long cooking not only in the pan but also in the oven and becomes sweet and delicate, perfect with savory pies, soups, and stews
The white onion has a more pronounced taste but is also the crunchiest and with a very persistent aroma, cooks quickly, and is delicious for cooking side dishes.
The red onion, is perfect raw, is the best, and the Tropea one is… unique!
THE 10 RULES FOR PERFECT FRYING
1. Bring the oil to the right temperature and check the temperature by putting a piece of food or a wooden skewer: if lots of bubbles form, the temperature is okay.
2. Use plenty of oil because if the oil is scarce, the food won’t cook or will burn.
3. Immerse a few pieces at a time in the pan. If you put too many, they’ll stick together and lower the oil temperature too much.
4. Make sure to fry pieces of equal size or thickness so they have the same cooking times.
5. Gently put the food in to avoid splashes.
6. Remember to turn the food so it browns evenly.
7. While frying, try to remove any food residues from the oil, which could burn and alter the taste of the fry.
8. After frying the various pieces, and placing them on absorbent paper, do not cover them because they might become soggy.
9. Salt or sugar the food only after draining it.
10. Serve the fry immediately, hot!
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- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 5 Minutes
- Preparation time: 5 Minutes
- Portions: 4
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 4 onions
- 1 cup flour
- 1 teaspoon sweet paprika
- 150 ml light beer
- to taste salt
- to taste vegetable oil (I prefer corn oil)
Tools
#ADV
- Bowls
- Knives
- Cutting Boards
- Wok
Steps
1) Peel and slice the onions into not-too-thin slices, and after separating the rings, soak them in running water until ready to use.
2) Take the flour and sift it into a bowl with the paprika, then gradually add the beer, making a smooth batter that you will then put in the fridge for about 30 minutes.
3) After the time has passed, after gently drying the onion rings, dip them in the smooth batter and fry them in hot oil until golden.
4) Drain them on absorbent paper, salt them, and serve hot at the table! They are super yummy… a must-try! Have a great day with beer and paprika onion rings!
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Annalisa says …
1) The recipe for battered onion rings does not contain milk or eggs, so they can also be enjoyed by those with such intolerances…
2) If we want to enrich the batter, we can add chopped sage leaves, they go perfectly!
3) We can use fine salt or flake salt like Maldon salt before serving!
