Beer onion rings

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Separate the egg. Stir egg yolk, flour, 75 g starch and 150-200 ml light beer until smooth. Leave to swell for about 15 minutes. Peel onions and cut them into rings of about 1 cm width. Season beer dough with 1⁄2 TL salt.

2. 2

   Beat the egg whites with the whisks of the mixer until stiff and carefully fold into the beer batter. Put 2-3 tablespoons of flour on a plate. Turn the onion rings in it, knock off excess flour well. Approx. 1 l sunflower oil.

3. 3

   heat up to approx. 160 °C in a wide pot. Pull the onion rings through the beer batter, let them drip off a little and bake in hot oil for about 4 minutes until golden brown, turning once. Using a skimmer, lift them out, let them drip off briefly and place them on kitchen paper.

4. 4

   Sprinkle with sea salt and feed best with the meatballs.