Onion Rings with Garlic Dip
Onions form the basis for this snack and provide a great seasoning, and the tubers are also rich in quercetin; this secondary plant substance not only protects our cells from free radicals, but can also render viruses and bacteria harmless.
Make sure that onions feel firm and dry to the touch. If it shimmers black between the outer skins, then it is mould.
- For the onion rings
- 500 grams onions (sliced into rings)
- For the batter
- 100 grams Pastry flour
- 30 grams grated Parmesan
- ½ tsp Curry powder
- 2 eggs
- 1 Tbsp butter
- 0.13 l beer
- Pastry flour (to flour onions)
- Frying oil
For the batter: Separate the eggs. Combine flour, cheese, curry, egg yolks, melted butter and salt then stir in beer. Beat egg whites until stiff and fold into mixture. Batter should be thick but loose. Dip onion rings in flour with a fork, pull through the batter and fry in small portions in hot oil until golden brown. Remove with a slotted spoon and drain on paper towel.
For the dip: Peel garlic, chop, blend until smooth with mayonnaise, yogurt and parsley and season with salt then pour into a bowl. Serve with onion rings.