Step 1

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

Step 2

Peel the outside skin off an onion and chop into slices>I like each ring to be about 1cm deep.

Step 3

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!

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

Remove from the heat with a slotted spoon and place onto a cooling rack, allowing the excess oil to drain through the rack.

Step 8

Repeat for the rest of your onion rings!

Step 9

Eat as quickly as possible for the best crunch :) Enjoy!!