Pour oil into a deep heavy-based lidded pan until a third full, then slowly heat the oil to 180°C or until a cube of day-old bread sizzles and turns golden brown when dropped into it. CAUTION: hot oil can be dangerous. Never leave unattended.
Meanwhile put the flour, sparkling water and a generous pinch of salt and pepper in a bowl. Whisk to form a smooth batter.
Coat a small batch of onion rings in the batter and then carefully lower into the hot oil to fry for 3-4 minutes or until crisp and golden. (Do not worry if the onion rings sink to the bottom to start with – they will bob up to the surface as they cook.)
Drain onto crumpled absorbent paper towel and keep warm whilst you repeat with the remaining onion and batter. The hot onion rings will keep warm in the oven for up to 30 minutes.
Cook's tip: You could try using a light ale instead of sparkling water.
*All information included in this recipe has been provided by Produce World.