Molson Beer Batter Onion Ring Recipe.
Beer batter Onion Ring Recipe
The beer from ‘The Big Country’ has found its way to my part of the countryside. Ever since its launch in Ireland earlier this year I’ve been really keen to try out the latest beer to make its way to Irish fridges. Wanting to give it the best chance possible on the tasting front I decided to wait until I could get some bottles over cans. I’m no beer sommelier, but I do know what I like. Recently I have been enjoying German style pilsner – I like the slightly bitter and stronger flavor which is pretty much the opposite to Molson Canadian beer. Molson describe their beer as ‘crisp, clean and refreshing’ which is exactly what it is. I’d almost liken it to a mix of Budweiser & Coors Lite, but without the metal after-taste.
I liked it, and having a chilled one in the sunshine on a sunny weekend evening is pretty special. After my first taste I knew that Molson Canadian has the potential to make some an awesome beer batter, and that’s what brings us to this recipe.
Molson Beer Batter Onion Ring Recipe
- 1 chilled bottle Molson Canadian beer 330ml
- 330 grams of self raising flour
- 7 grams of salt (1 teaspoon or there abouts)
- 7 grams of white pepper (don’t use black as it looks weird)
- 1 large fresh egg
- 7 grams of baking powder
Weigh out your dry ingredients and sieve them into a large bowl. If you’re not familiar the sieving helps make the batter lighter and mix together better – though if you don’t have a sieve it isn’t the end of the world.
Pop the cap of your Molson and pour it into the bowl, all the while stirring with a whisk. Don’t worry if it foams up, just keep stirring until it becomes a firm batter. You now need to loosen up the batter with a few drops of water. The trick here is less is more. Keep stirring the mix while adding the water. You are looking for the kind of constancy shown in the photo below, where it runs off the whisk and holds its shape for a few moments .
That’s it, you’re done! Cover it and place in the fridge for an hour. Batter is always better when rested.
As your batter is resting you can get the rest of your BBQ / Hot wings (or what ever you want) together and prepare the onions.
- Two large / Spanish onions
- Flour for seasoning approx 100 grams
- Smoked Paprika / Salt / Pepper to taste.
Peel and slice the onions as thick as you like them, about 5mm is good for me. In another bowl add the flour and seasoning. Coat the onion slices in the seasoned flour.
Now we’re at the business end of proceedings. Unless you have a massive fryer you will need to do these in batches. If you haven’t got a fryer you can use a regular large saucepan and enough cooking oil to fully cover the onion rings.
Take the batter out of the fridge and give it another whisk, making sure there are no lumps and has a smooth consistency.
Things happen pretty quickly so get the production line in order – have a bowl or tray lined with kitchen paper to put cooked onion rings on after they are cooked. The sequence is simple: Flour > Batter > Oil >Try > Enjoy. You are better off to use your fingers here as well. Cooking time is about 3 minutes, they’re done when floating and golden.
These are best enjoyed straight away. This beer batter recipe can be used with fish and lots of other things.
It would be rude not to wash these beer batter onion rings down with a nice cold glass of Molson Canadian. I got the glass free when I bought the box of bottles which was very good value at €20 for 24 bottles in Brennan’s Bottling Store Off Licence in Kilkenny City.
Give the recipe a go – it’s really easy and you’ll feel like a pro when the onion rings puff up when cooked. If you can’t be bothered cooking them at least give Molson a try. It’s prefect for summer evening BBQs. Their Facebook Page always has lots of competitions and details of where you can try out Ireland’s latest beer.
As always I love to hear back if people try out any of the recipes I post.