The recipe could seem a bit sophisticated, but I’m telling you - just try to cook it at least once. When you try it, you’ll make the right decision yourself. I made mine - for the moment, it’s the best onion rings, I’ve ever tried. Sweet, crunchy, but airy at the same time, and with a slight paprika flavor.
Peel 2 onions and slice into 1 cm rings. Divide them into separate rings, remove the smallest ones, and those that are not like rings. Put the rings into a zip bag, then put to the freezer for at least an hour.
When you’re ready to fry, take them out of the freezer and bag, and put to the deep bowl. Fill the bowl with cool running water and let to unfreeze for a few minutes. Then put it on the baking sheet with a kitchen towel on it or paper towel folded a few times.
Carefully remove the inner membrane from all rings and throw it away. Now, dry the rings with a paper towel again, put it on top, and soak the extra water.
Heat up the oil in the wok or wide casserole to 180 degrees on the middle fire.
Meanwhile, do the batter. Mix 150 g of flour, 65 g of corn starch, 1 tsp of baking powder, ¼ tsp of baking soda, ½ tsp of paprika, and whip.
In the glass mix 175 ml of cold beer and 60 ml of vodka. Now, slowly pour liquid to the dry mixture, mix everything with a whisk. You should get a texture like a thick ink.
Dip onion rings in the batter, and take them out when they are completely covered with it. Don’t forget to drain the extra batter, then move it to the hot oil. You should do it this way: hold rings with two fingers, dip half of it in the batter, wait a few seconds, and then release it.
Cook the rings, turn them over one time during the process until golden. It’ll take you about 4 minutes (2 minutes per side).
Put rings on the paper towel to absorb the extra oil and fry the rest.