Onion rings

Onion rings

The Huxtaburger Book
1 medium bowl
Chris Middleton

As far as I’m concerned, onion rings should have a light, crispy batter and nicely cooked sweet onion inside. These ones are made with a fail-safe beer batter, which gives a lovely yeasty flavour.


Quantity Ingredient
vegetable oil, for deep-frying
75g plain flour, for dusting
2 large brown onions, cut into slices 1 cm thick and separated into individual rings
sea salt, for sprinkling

Beer batter

Quantity Ingredient
110g self-raising flour
30g cornflour
pinch sea salt
330ml beer
soda water, as needed


  1. To make the batter, place the dry ingredients in a bowl, then pour in the beer. Add a little soda water and whisk until just combined. Be careful not to overmix the batter, or it will not be light. Add a little more soda water if needed – the batter should be the consistency of pouring cream.
  2. Cover the batter and allow to rest for 30 minutes before using.
  3. In a medium saucepan, heat 10 cm of oil to 175°C. You can test by dipping a wooden chopstick in – the oil should sizzle when ready.
  4. In a large bowl, mix the flour with a little salt and freshly ground black pepper. Toss the onion rings in the flour until well coated, shaking off the excess.
  5. Gently place some of the onion rings into the oil and cook for 1–2 minutes, or until golden. Turn them over and cook for 1–2 minutes on the other side, until crisp and cooked through. Immediately drain on paper towel and repeat with the remaining onion rings.
  6. Sprinkle with sea salt and enjoy with your favourite burger and an icy beer.
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