Onion rings

Preparation

1. Peel the onion and cut it into rings that are neither too thin nor too thick. Better if it is done with mandolin but always using the protector. Cover them with water and leave to rest for 30 minutes. After the time has elapsed, drain them well, dry them with kitchen paper and leave to rest for 30 minutes in the fridge.

2. Crush the peaks or donuts by programming closed glass and 4 turbo strokes. Check that it has been grated well, remove and reserve.

3. Without washing the glass, heat the tonic for 2 minutes, 100º, speed 1. It has to reach 100 degrees, if not, cook for a few more minutes. Remove to a glass and reserve.

4. Put the flour, the puree flakes, the paprika and the salt. Pour 1/3 of the tonic and mix for 5 seconds at speed 5. Program speed 3 and add hot tonic through the mouth until you get a thick cream. Normally it is not necessary to consume all the tonic. Remove the dough to a bowl and chill in the fridge for 30 minutes.

5. After the resting time, remove both the cream and the onion rings from the fridge. Smear them with the cornstarch and first pass them through the cold dough and then coat them with the peaks or the grated donuts.

6. Fry them in hot oil until golden brown. If it is made in a frying pan, I recommend that they fry 3 by 3 and with enough oil so that they are covered.

7. Prepare a bowl and put a large strainer on top. When the onion rings are golden brown, carefully remove them and put them in the strainer. In this way, the excess oil will fall into the bowl and the rings will not absorb moisture, leaving them stiff and crisp.