Method

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

4
SERVES
20 min

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

Canola oil

Ingredients

LIFESTYLE Recipe

LIFESTYLE Recipe

4
SERVES
20 min

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

Canola oil

Ingredients

Method

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.

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