Fried Onion Rings

Instructions

1. Preheat the oil in a deep fryer to 365°F (185°C). Line a baking sheet with a wire rack or paper towel. Preheat the oven to 200°F (95°C).
2. On a work surface, cut the onions into rounds ½ inch (1 cm) thick. Separate into rings. Set aside. Keep the smaller pieces for another use.

Coating

• In a bowl, combine all of the ingredients. Set aside.

Batter

• In a large bowl, combine the flour, baking powder, salt and spices. Whisk in the beer and water until smooth (see note).
• Dip a few onion rings at a time in the batter, shaking off any excess. Dredge in the coating and place on another baking sheet as you go. Freeze at this point, if desired (see note). Strain the coating through a sieve to remove any lumps, as needed.
• Fry a few onion rings at a time until golden, turning them over halfway through, about 3 minutes. Watch out for splattering. Drain on the prepared baking sheet. Season with salt. Keep warm in the oven while you fry the remaining onion rings.

This batter recipe is great for any type of fried vegetable (tempura). Omit the paprika for a more neutral flavour.

Freeze the onion rings on a baking sheet lined with parchment paper, making sure they aren’t touching. Once they are completely frozen, place them in an airtight container. They will keep for 1 month in the freezer.