Onion rings: the recipe to make them crispy

Among what is known as

finger food

–something like “food that can be eaten with your hands”–, I would dare to say that onion rings do not enjoy the popularity they deserve.

Here are my arguments in their favor: they are cheap, delicious, suitable for vegetarians – in the case of this recipe, also for vegans – and relatively easy to prepare.

There are many ways to make them – with or without egg, with tempura, coated with breadcrumbs, etc. – but here we opt for the simple method of passing the onion rings through a dough made with flour, chemical impeller, beer and spices that remains aerated. , crispy and light.

To soften the flavor of the onion, we let the rings rest in ice water for 30 minutes, but you can skip this step if you have just enough time.

We accompany them with a very easy sauce based on mayonnaise and cream cheese.

The freshness of the lime – which you can perfectly substitute for lemon – and the aromatics marry perfectly with the fattier and sweeter character of the rings.

In this recipe we include chives, parsley and mint, but you can use the fresh and/or dried herbs that you like the most.

Time:

45 minutes

Difficulty:

Finding the correct consistency of the dough

Ingredients

For 5 people

For the onion rings

• 2 onions, preferably yellow or white (about 200 grams whole)

• 150 g corn starch

• 250 g wheat flour

• 330 ml blonde beer

• 1 teaspoon chemical booster

• 2 teaspoons of spicy La Vera paprika

• 1 teaspoon garlic powder

• 2 teaspoons of fine salt

• Sunflower oil for frying

For the sauce

• 2 tablespoons mayonnaise

• 1 tablespoon cream cheese

• 2 teaspoons chopped fresh chives

• 2 teaspoons chopped fresh parsley

• 1 teaspoon chopped fresh mint

• The juice and zest of a lime

• Freshly ground black pepper to taste

Instructions

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