Crispy onion rings in a stinger of a batter

Article by RV Daily Magazine

Ingredients

• 2-3 large brown onions
• 1 can of beer
• 1¾ cups white self-raising flour
• ½ cup cornflour
• 2 teaspoons honey
• 1½ tablespoons hot paprika (or 1 teaspoon chili powder and 1 tablespoon sweet paprika can be used)
• 1 tablespoon dry mustard powder (Keen’s)
• 1 level tablespoon salt
• Canola oil

Method

• Sift together the flours and dry spices in a large bowl.
• Pour in the beer and honey and whisk together. Leave to sit for 10-15 minutes.
• Peel and slice the onions into rings about 1cm wide and separate them into a bowl.
• Place your camp oven over a gas flame and pour in a couple of inches of the canola oil.
• Heat the oil on high until a drop of batter sizzles and floats – you need the oil hot.
• Dip individual onion rings into the batter, shaking off the excess. Drop carefully into the hot oil and fry until golden, for about 2-3 minutes, turning once.
• Cook in batches; don’t overload the oil.
• Drain on paper towel, sprinkle with a little salt if preferred and serve immediately.