This delicious Beer-Battered Onion Strings recipe is a quick and easy snack or side dish that’s sure to impress! With a light, crispy coating and tender, flavorful onions, these golden strings are perfect for sharing. You only need common pantry ingredients, and the simple batter ensures every bite is irresistibly crunchy and full of flavor.
Recipe Ingredients:
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons seasoned salt, plus extra for sprinkling at the end
- 2 teaspoons freshly ground black pepper
- 3 bottles beer
- 6 large eggs
- Vegetable oil, for frying
- 6 large yellow onions, very thinly sliced with a mandoline
How To Make Beer-Battered Onion Strings?
- Prepare the Batter: Mix the flour, baking powder, seasoned salt, and pepper in a large bowl. In a pitcher, whisk together the beer and eggs until well combined. Pour the wet mixture into the dry ingredients and mix until smooth.
- Heat the Oil: In a large, heavy-bottomed pot, pour enough vegetable oil to reach halfway up the sides. Heat the oil to 190°C / 375°F, using a deep-frying thermometer to maintain the temperature.
- Fry the Onion Strings: Working in batches, dip the onion strings into the batter, ensuring they are fully coated. Gently lower them into the hot oil and fry until golden and crispy, about 2 to 3 minutes.
- Drain and Season: Transfer the fried onion strings to a plate lined with paper towels to remove excess oil. While still hot, sprinkle with extra seasoned salt.
- Serve: Enjoy immediately as a crispy side dish or a delicious snack with your favourite dipping sauces
Recipe Tips:
- Keep the Oil Hot: Maintain the oil temperature at 190°C / 375°F for perfectly crispy onion strings. If the oil is too cool, the batter will absorb excess oil and become soggy.
- Slice Onions Thinly: Use a mandoline slicer for ultra-thin and even onion slices. Thinner slices cook faster and become extra crispy.
- Don’t Overcrowd the Pot: Fry the onion strings in small batches to avoid lowering the oil temperature and ensure they cook evenly.
- Drain Properly: After frying, place the onion strings on a plate lined with paper towels to absorb extra oil. This keeps them crisp and not greasy.
- Season Immediately: Sprinkle the onion strings with seasoned salt right after frying. The heat will help the seasoning stick better, enhancing the flavor.
How To Store & Reheat Leftovers?
- Refrigerate: First, let the leftover Beer-Battered Onion Strings cool to room temperature. Then, place them in an airtight container lined with paper towels and refrigerate for up to 3 days.
- Reheat: Preheat the air fryer to 180°C / 350°F. Place the onion strings in the basket in a single layer and heat for 3-5 minutes until they regain their crispiness.
Nutrition Facts
- Calories:688
- Total Fat:51 g
- Saturated Fat:4 g
- Carbohydrates:38 g
- Dietary Fiber:2 g
- Sugar:3 g
- Protein:8 g
- Cholesterol:93 mg
- Sodium:495 mg
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Beer-Battered Onion Strings
Description
This delicious Beer-Battered Onion Strings recipe is a quick and easy snack or side dish that’s sure to impress! With a light, crispy coating and tender, flavorful onions, these golden strings are perfect for sharing. You only need common pantry ingredients, and the simple batter ensures every bite is irresistibly crunchy and full of flavor.
Ingredients
Instructions
- Prepare the Batter: Mix the flour, baking powder, seasoned salt, and pepper in a large bowl. In a pitcher, whisk together the beer and eggs until well combined. Pour the wet mixture into the dry ingredients and mix until smooth.
- Heat the Oil: In a large, heavy-bottomed pot, pour enough vegetable oil to reach halfway up the sides. Heat the oil to 190°C / 375°F, using a deep-frying thermometer to maintain the temperature.
- Fry the Onion Strings: Working in batches, dip the onion strings into the batter, ensuring they are fully coated. Gently lower them into the hot oil and fry until golden and crispy, about 2 to 3 minutes.
- Drain and Season: Transfer the fried onion strings to a plate lined with paper towels to remove excess oil. While still hot, sprinkle with extra seasoned salt.
- Serve: Enjoy immediately as a crispy side dish or a delicious snack with your favourite dipping sauces
Notes
- Keep the Oil Hot: Maintain the oil temperature at 190°C / 375°F for perfectly crispy onion strings. If the oil is too cool, the batter will absorb excess oil and become soggy.
- Slice Onions Thinly: Use a mandoline slicer for ultra-thin and even onion slices. Thinner slices cook faster and become extra crispy.
- Don’t Overcrowd the Pot: Fry the onion strings in small batches to avoid lowering the oil temperature and ensure they cook evenly.
- Drain Properly: After frying, place the onion strings on a plate lined with paper towels to absorb extra oil. This keeps them crisp and not greasy.
- Season Immediately: Sprinkle the onion strings with seasoned salt right after frying. The heat will help the seasoning stick better, enhancing the flavor.