Onion Rings

Onion Ring Batter
125 grams all-purpose (plain) flour
550 grams cornstarch
7.5 grams baking powder
8 grams salt
water, as needed

Whisk the dry ingredients together, then gradually whisk in water until it forms a smooth, thick batter. If I had to estimate, I'd say begin with 1/4 cup of water and go from there. For the consistency, you want the batter to be thick but just thin enough that it can easily coat something that is dipped in it, and the batter clings to it.

For onion rings: Peel one large onion and slice into rounds about 1/4 inch thick. Separate the individual slices into rings, discarded the cores. This batch of batter is the perfect amount for one large onion, but can easily be multiplied up to make more batter.

To fry: I find the easiest way to do this is to dip the rings one by one, coating them fully and allowing the excess batter to drip back into the bowl. Then carefully drop into the fryer. You can also throw a few at a time in the bowl of batter and place them one by one in the fryer, cooking in batches. The batter will likely drip a bit so plan your workspace accordingly and prepare for snackers to be eating the little crispy bits of batter that will end up in he fryer. Fry at 375◦F until golden, flipping rings halfway so they cook evenly on both sides.

To serve: A little sprinkling of salt and these are ready to serve immediately. If they are to be served later, they can be reheated in the oven. An even better method is to fry them in advance, until light in color, then refry them later until golden and crisp and serve.