Crisp Lager-Battered Onion Rings

What you need

• 2 large yellow onions
• 1.5 l (6 cups) vegetable oil, for deep frying
• 150 g (1 1/4 cups) all-purpose flour
• 40 g (1/3 cup) cornstarch
• 2 tsp baking powder
• 1 tsp salt, plus more for sprinkling
• 1 tsp paprika
• 1/2 tsp garlic powder
• 250 ml (1 cup) cold lager

Method

Restated from the original video

1. 1

   Peel the onions, trim the ends and slice them into 1 cm rounds. Separate the rounds into rings.

2. 2

   Pour the oil into a heavy, deep pot to a depth of about 5 cm, no more than half full. Heat it to 190 °C (375 °F).

3. 3

   Whisk the flour, cornstarch, baking powder, salt, paprika and garlic powder in a bowl.

4. 4

   Move about 6 tbsp of the dry mix to a shallow dish for dusting.

5. 5

   Whisk the lager into the rest until the batter is smooth and as thick as pancake batter.

6. 6

   Toss a handful of rings in the dusting mix and shake off the excess.

7. 7

   Dip each ring in the batter and let the extra drip back into the bowl.

8. 8

   Lower a few rings at a time into the oil. Fry, turning once, until deep golden and crisp, 2-4 min.

9. 9

   Lift out with a slotted spoon onto a wire rack and sprinkle with salt straight away.

10. 10

    Let the oil come back to 190 °C (375 °F) before each new batch. Serve hot.

Imported from africanbites.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.