Beer-battered blooming onions

Beer-battered blooming onions recipe

3 ratings

A good beer batter is the key to the crunchy crust and tender, juicy onion in this winning recipe. Here we fry the onions whole, which not only looks impressive but tastes delicious. When choosing your onions, look for ones that feel firm, with papery skins and store in a cool, dry place. See method

  • Serves 4
  • 12 mins to prepare and 18 mins to cook
  • 290 calories / serving
  • Healthy

Ingredients

  • 3 onions, topped, tailed and peeled
  • 100g plain flour
  • 1 tsp baking powder
  • ½ tsp paprika
  • pinch garlic powder
  • 140ml (5fl oz) beer
  • vegetable oil, for frying

For the spicy mayo dip

  • 75g (2 1/2oz) light mayonnaise
  • 1 lemon, juiced
  • 1 red chilli, chopped
  • 1/2 x 30g pack chives, chopped

Each serving contains

  • Energy

    1020kj
    290kcal
    15%
  • Fat

    17g 24%
  • Saturates

    2g 9%
  • Sugars

    8g 9%
  • Salt

    0.8g 13%

of the reference intake
Carbohydrate 31g Protein 4.3g Fibre 3.4g

Method

  1. Place each onion on a chopping board, resting on a cut side. Make 8 evenly spaced vertical cuts, leaving the central ‘stem’ intact and stopping just short of the bottom. Gently pull the ‘petals’ away from the centre, so that each onion resembles a flower.
  2. In a bowl, mix the flour, baking powder, paprika and garlic powder; season. Whisk in the beer until you have a smooth batter, slightly thicker than double cream.
  3. Half fill a large, deep, high-sided pan with the oil. Heat to 180°C on a kitchen thermometer or test by adding a small cube of white bread – it should take 15 secs to turn golden.
  4. Dip the onions into the batter, then deep-fry in batches for 6 mins each, or until golden and crisp. Remove with a slotted spoon and leave to drain upside down on kitchen paper.
  5. For the dip, mix the mayo, lemon juice and most of the chilli and chives. Garnish with the remaining chilli and chives. Serve with the onions for dipping.

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