Twice-cooking these onion rings makes it quicker to fry in batches, as you bake them to golden in the oven – much less hassle if you have a crowd to feed, and they freeze perfectly if you want to fry them ahead of time. I use half the batter for onion rings and the rest for pumpkin and onion seed scallops (see separate recipe).
2 large onions, cut into 1cm rounds and separated into rings
vegetable oil for frying
For the batter
100g rice flour
100g bread flour
30g fine cornmeal
½ tsp bicarbonate of soda
½ tsp salt
250g beer (lager works well)
1 x 60g egg, whisked until smooth
1. Sift the rice flour, bread flour, cornmeal, bicarb and salt together into a large bowl and make a well in the centre.
2. Add the beer and egg all at once and whisk until smooth. Cover with plastic wrap and refrigerate for half an hour.
3. Add enough vegetable oil to a deep saucepan to reach a depth of three centimetres and heat to 190C.
4. When the oil reaches temperature, dip rings into batter one at a time to coat. Drain off excess. Shallow fry a few at a time for 10 seconds or until they're pale golden and batter has just set.
5. Drain on kitchen paper, bring to room temperature then refrigerate or freeze them until you need them.
6. Bake at 230C for 10 minutes, or until golden brown. Note: If you need to serve them straight away just continue frying until a deep golden brown.
This recipe goes with Dan Lepard's Pumpkin and onion seed scallops
Dan Lepard's Classic 70s-style hamburger