Beer-Battered Onion Rings

Ingredients for Beer-Battered Onion Rings

• 2 large yellow onions (about 900g total)

• 375g plain flour, divided

• 190g cornflour

• 2 1/2 teaspoons garlic powder

• 2 1/2 teaspoons onion powder

• 2 1/2 teaspoons cayenne pepper

• 2 1/2 teaspoons granulated sugar

• 1 1/2 tablespoons kosher salt, plus more for sprinkling

• 350ml Anchor Steam beer

• 475ml sparkling mineral water

• 1 stort ägg

• 950 to 1450ml vegetable oil (or more depending on vessel), for frying

• deep fry/candy thermometer, 2 heat-safe cooling racks, 2 rimmed baking sheets

Preheat oven to 121°C. Set two cooling racks over two rimmed baking sheets.

Cut onions crosswise into 1/2-inch thick slices and separate into rings. Reserve small inner rings for another use. Add 130g flour to a large bowl. Toss rings in flour and let sit 30 minutes.

When ready to fry, whisk together remaining 250g flour, cornflour, garlic and onion powder, cayenne, sugar and salt in a large bowl. In another large bowl, whisk together the beer, water, and egg. Gradually whisk the dry mixture to the wet mixture.

Heat an inch of oil in a large pot over medium-high heat until it registers 177°C on a deep fry/candy thermometer. Working in batches to prevent crowding, dredge the onion rings in the batter and immediately drop into the oil. Cook onion rings, turning once, until golden, about 3 minutes total. Transfer cooked rings to the cooling racks set over the baking sheets. Sprinkle with salt and keep warm in oven while frying remaining batches.

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