Crispy Onion Ringswith “Comeback” Sauce

Onion Rings

1. 1

   Peel and cut the onions into thick slices, then gently separate the rings in pairs.

2. 2

   Toss the onion rings in flour so they become lightly coated.

3. 3

   Beat the egg whites with a pinch of salt until stiff peaks form.

4. 4

   In a bowl, combine the beer, 200 g flour, sunflower oil, and the egg; season with pepper.

5. 5

   Fold the whipped egg whites into the batter to create a light, airy mixture.

6. 6

   Dip each onion ring first into the batter, then roll in panko breadcrumbs.

7. 7

   Fry the coated onion rings in fresh oil at 350°F until golden brown and crisp; drain on paper towels and sprinkle with a little extra salt if desired.

Dipping Sauce

8. 8

   Mix mayonnaise, crème fraîche, grated horseradish, ketchup, smoked paprika, dried oregano, freshly ground pepper, and chopped parsley or chives in a bowl.

9. 9

   Serve the sauce in a small bowl alongside the hot onion rings.