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Add your oil to pan. Heat to 180oC.>You want a deep pan - enough to get at least 3 inches of oil in there. Ideally, it needs to be at most 2/3rds full – it spits and bubbles so its safer this way.>Haven't got a thermometer? Other guides: (It takes roughly 3-5 mins on a medium heat to bring 1 litre of oil to this temperate. (Drop a tsp of batter into the oil – you’re looking for a sizzle (quite a few bubbles) but the batter shouldn’t go brown within a few seconds of being in the oil. If it does, turn down the heat a little and wait a few mins and repeat
Peel the outside skin off an onion and chop into slices>I like each ring to be about 1cm deep.
Break them into rings>For most of the rings, I keep 2 together to ensure you get lots of onion in the midde and it doesnt just take like batter. Hopefully you can see what I mean in the pic!
Add the seasoning, flour and and lager to a mixing bowl and whisk (either by hand or with an electric whisk). >I prefer to do this with an electric whisk to get as much air into the mix as possible, but you could use a hand whisk too!>Make sure you get right to the bottom of the mixing bowl as the flour tends to sneakily sit there.
Take an onion ring, dip into the batter making sure its fully coated, and carefully lower into the oil. Repeat until your pan is full.
Leave the onion rings until JUST brown on the underside (like the pic - should take about 2 mins - if its taking longer, crank up the heat of your oil a little!). At this stage, flip them over and cook until brown on the other side too.
Remove from the heat with a slotted spoon and place onto a cooling rack, allowing the excess oil to drain through the rack.
Repeat for the rest of your onion rings!
Eat as quickly as possible for the best crunch :) Enjoy!!