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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.
STINGER ONION RINGS
Crispy onion rings in a stinger of a batter
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