A sparkling mineral water batter makes the onion rings light and crispy – and on the griddle you simmer the dip and deep-fry the rings side by side. The best side for burger night.
Ingredients
- 3 large onions, cut into rings
- BBQ dip: 2.5 dl ketchup, ½ dl brown sugar, 2 tbsp syrup, 2 tbsp apple cider vinegar, 2 tbsp soy sauce, ½ tsp garlic and onion powder, 2 tbsp mayonnaise
- Coating: ½ dl plain flour + salt and pepper
- Batter: 2.5 dl plain flour, 4 tbsp cornflour, a pinch of salt, pepper and smoked paprika, sparkling mineral water
- vegetable oil for deep-frying
Method
- Preheat the griddle to high.
- Make the dip: mix all the ingredients except the mayonnaise in a saucepan, bring to the boil on the surface and simmer for 10 minutes. Cool and whisk in the mayonnaise.
- Place a deep pan on the other side and heat the oil to 175 °C.
- Dust the onion rings in the seasoned flour.
- Whisk the batter: add mineral water until it has the consistency of pancake batter.
- Dip the rings in the batter, let the excess drip off and lower them carefully into the oil.
- Fry in batches until golden brown and drain on a rack.
- Season and serve immediately with the BBQ dip.
Tip: Cold mineral water is the secret to crispiness – add it to the batter only just before frying.