Beer-battered onion rings

Votes: 1

Time: 45 min.
Complexity: easily
Servings: 6

Onion rings fried in beer batter acquire a stunning, distinctive flavor that pairs beautifully with the Montreal steak seasoning mixed into the batter. Additionally, the beer and chilled, highly carbonated water infuse the batter with a multitude of bubbles, creating a crispy, airy crust. Fry the onion rings in a generous amount of oil, maintaining a consistent temperature for even browning, and serve as a beer snack. Or use them as a side dish or as an ingredient in various sandwiches and burgers.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 sweet onions, sliced into 1cm thick rings.
1.5 cups premium flour
1 and 1/4 cups rice flour
2.5 tsp baking powder
1 tbsp Montreal steak seasoning*
0.33 l Belgian white beer, chilled
0.5 cups of chilled sparkling water
Vegetable oil, for deep-frying

Ingredient Substitution Suggestions

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Recipes with similar ingredients: onions, carbonated water, light beer, steak seasoning

Cooking the dish according to the recipe:

In a large Dutch oven or heavy-bottomed saucepan, heat 3 inches (8 cm) of vegetable oil over medium-high heat until a deep-fry thermometer reads 350°F (185°C). Meanwhile, preheat the oven to 205°F (95°C) and fit a rack on a rimmed baking sheet.
In a large bowl, combine 1 cup flour, rice flour, baking powder, steak seasoning, and 1/2 teaspoon salt. Stir in the beer and soda water and mix until a smooth batter forms. Let it sit for 5 minutes to thicken. Place the remaining 1/2 cup wheat flour in a shallow bowl.

Note *

To make a dry marinade for Montreal steak, grind all ingredients in a coffee grinder.

3 tablespoons dried garlic
3 tablespoons black pepper
2 tablespoons coriander seeds
2 tablespoons cayenne pepper flakes
3 tablespoons celery seeds
3 tablespoons mustard seeds
3 tablespoons of dill seeds
2 tbsp paprika

Fry the onion rings in about five batches. First, coat the onion rings in flour, then dip them in the beer batter, letting any excess drip back into the bowl. Fry until golden brown and crisp, turning occasionally, 3-4 minutes.
Transfer to a wire rack using a slotted spoon, season with salt, and keep in a warm oven while you fry the remaining rings.