Portions: people Preperation time: 10min + 30 mins Tested: Storage/Preperation Can be frozen and reheated afterwords. Catagories: Vegetables, Molecular Gastronomi
Ingredients
2.0   onions, large, 75.0g   flour, 2.0tblsp   corn flour, 0.5tsp   baking powder, 1.0tsp   paprika powder, 0.25   salt, 0.25   pepper, 1.0   egg,beaten 120.0ml   milk, 0.5g   xanthan (optional, thickens batter slightly),

Directions:

o	As the oil is heating, cut the onions into circular slices of about 1cm thick, using a large knife. Now separate them into rings and place them on a tray.
o	Combine the flour, corn starch, baking powder, paprika, sugar, salt and the pepper in a bowl and with a whisk, stir it together briefly.
o	Add the eggs to the milk and whisk together. Then pour this mixture into the dry ingredients and combine it together with your whisk until you are left with a lump free smooth batter.
o	To check that the oil is hot enough to fry, carefully drop a battered onion into the hot oil. The oil should fry it lightly and take time to brown it. Therefore, the onion will be cooked through and the batter will be super crispy. Now gently dip some of the onions into the batter and coat well. Then place them into the hot oil using a fork. Let them cook in small batches, so they won't stick together. When they are fried on one side, turn them over to fry and brown on the other side. The process takes about 3 minutes. When are they are lightly golden, place onto a tray lined with kitchen paper to drain.

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