3 medium/ large onions, peeled and cut into 1 cm slices
115g plain flour
1 tbsp cornflour
Pinch cayenne or paprika (optional)
330 ml lager
Pour the oil into a large, deep saucepan, do not fill more than a third full or the hot oil could boil over and catch fire. Heat the oil to 180°C
Separate the onion slices into rings and rinse under cold water, then drain and pat dry on kitchen paper take a little of the seasoned flour and toss the onion slices in it.
Make the batter. Sift the flours, salt and cayenne into a mixing bowl. Gradually pour in the beer whisking it in with a balloon whisk until you have a smooth thick batter that will coat the onions.
When the oil is nearly up to temperature, dip some of the onion rings in the batter letting any excess drip back into the bowl.
Cook the rings in batches of a few at a time and cook for about 3 minutes until dark golden brown. When done remove with a slotted spoon onto a tray lined with absorbent paper and keep warm in a low oven till all are ready to serve.