Ingredients
For the onion rings
- 2 brown onions, medium
- 150 g all-purpose flour
- 1½ tsp paprika
- ⅛ tsp ground cayenne pepper optional, very spicy!
- ½ tsp baking powder
- 1 tsp salt
- Pepper to taste
- 200 ml beer
To fry
- 500 ml Vegetable oil
For the dipping sauce
- 3 tbsp mayonnaise
- 3 tbsp ketchup
- 1 tsp apple cider vinegar or white wine vinegar or red wine vinegar
- ½ tsp tabasco or other spicy sauce
- 2 tsp Worcestershire sauce
- 1 tsp mustard
Instructions
For the onion rings
- Peel the onion and slice it in rings of 2cm/¾in slices.
- Separate the rings using your fingers and reserve.
- In the bowl, mix the rest on the ingredients using a whisk.
To fry
- Preheat the oil in a pan or saucepan over medium heat. If you own an oil thermometer, it should read 180°C/350°F.
- Dunk the onion rings one by one in the batter and take them to fry immediately. Always be careful not to burn yourself; get the ring close to the surface first and let go once it's had contact with the surface to prevent splattering.
- Let them fry for 2-3 minutes, flipping them halfway through.
- Remove them from the oil and place them in a bowl with kitchen paper to absorb the excess fat.
For the dipping sauce
- Place the ingredients in a bowl and bring everything together using a small whisk.
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