bar snack

The crispest, lightest onion rings you'll ever taste.

The Food Lab's Foolproof Onion Rings Recipe

onions,

peanut oil

all-purpose flour

cornstarch

baking powder

baking soda

paprika

light-flavored beer (such as PBR or Budweiser), ice-cold

80-proof vodka

Kosher Salt

Separate the onion rounds into individual rings. Place in a gallon-sized zipper-lock freezer bag and put them in the freezer until completely frozen, at least 1 hour (they can stay in the freezer for up to 1 month).

When ready to fry, remove the onion rings from the freezer bag, transfer to a bowl, and thaw under tepid running water. Transfer to a rimmed baking sheet lined with a clean kitchen towel or several layers of paper towels and dry the rings thoroughly. Carefully peel off the inner papery membrane from each ring and discard (the rings will be very floppy). Set aside.

Preheat the oil to 375°F in a large wok or a Dutch oven over medium-high heat. Combine the flour, cornstarch, baking powder, baking soda, and paprika in a medium bowl and whisk together. Combine the beer and vodka in a small bowl.

Slowly add the beer mixture to the flour mixture, whisking constantly until the batter has texture of thick paint (you may not need all of the beer). The batter should leave a trail if you drip it back into the bowl off the whisk. Do not overmix; a few small lumps are OK. Dip one onion ring in the batter, making sure that all surfaces are coated, lift it out, letting the excess batter drip off, and add it to the hot oil by slowly lowering it in with your fingers until just one side is sticking out, then dropping it in. Repeat until half of the rings are in the oil. Fry, flipping the rings halfway through cooking, until they are deep golden brown, about 4 minutes. Transfer the rings to a large mixing bowl lined with paper towels and toss while sprinkling salt over them. The fried rings can be placed on a rack on a rimmed baking sheet and kept hot in a 200°F oven while you fry the remaining rings. Serve the rings immediately.

Tom Kerridge shows you how to increase the health factor and reduce the quantity of meat in your sausage rolls by adding brown lentils and grated veg to the filling. 

Each serving provides 500 kcal, 14.5g protein, 32g carbohydrates (of which 5g sugars), 33g fat (of which 13g saturates), 6g fibre and 1.6g salt.

Pork, lentil and veg sausage rolls

olive oil

onion, finely chopped

150 grams/5½oz courgette, grated

150 grams/5½oz carrot,

garlic cloves, grated

tsp fennel seeds,

450 grams/1lb sausage meat

tin brown lentils, drained

tbsp finely chopped sage leaves

salt and black pepper

500 grams/1lb 2 ounces block of ready-made puff pastry

flour,

free-range egg, beaten,

tbsp sesame seeds

Who can resist a plate of golden, crisp, freshly cooked chips? Cooking them three times at different temperatures is the way to perfection: it’s not difficult and is totally worth it!

You will need: a deep-fat fryer or a deep saucepan and a thermometer.

Triple-cooked chips

potatoes,

groundnut or sunflower oil,

sea salt

Dried porcini and fresh shiitake combine to bring an intense mushroom flavour to this vegan mushroom pâté.

For this recipe you will need a food processor. 

Each serving provides 134 kcal, 6g protein, 3.5g carbohydrates (of which 1.5g sugars), 10g fat (of which 2g saturates), 3g fibre and 1.1g salt.

Mushroom pâté

porcini mushrooms

cashew nuts

shallots, thinly sliced

grams/4½oz shiitake mushrooms, sliced

garlic cloves, finely chopped

thyme, leaves picked

rosemary, leaves picked

Dijon mustard

60 grams/2¼oz pitted green olives,

parsley

salt and pepper

Who doesn't love a scotch egg? Try making them at home for a tasty treat. 

Scotch eggs

free-range eggs

500 grams/17½oz pork sausage meat

sage

½ tsp dried thyme

cayenne pepper

½tsp black pepper

tbsp plain flour

grams/4½oz breadcrumbs

vegetable oil,

The Hairy Bikers share their simple homemade fish finger sandwich. Freeze the fish fingers so you can have this tea time family favourite as quick as a flash. Serve with frozen peas. 

A portion of the fish fingers provides 282 kcal, 28g protein, 18g carbohydrate (of which 0.5g sugars), 11g fat (of which 1.5g saturates), 0.8g fibre and 0.5g salt.

Homemade fish finger sandwich

free-range egg, beaten

grams/1¾oz

500 grams/1lb2 ounces thick skinless white fish fillets

sunflower oil

white bread,

peas,

Musician and chef Loyle Carner wowed everyone with these crunchy, sticky and utterly delicious chicken wings. Even better, they're oven-baked, and come with a choice of Korean or hot buffalo sauce. 

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The most viewed bar snack recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine