Onion Rings, House Made Prickly Pear Ketchup. Recipe

SIDES & SOUPS

1. 1

   Line a rack with paper towels and set near the stove.

2. 2

   Trim the ends of the onions, peel, and slice into 1/4-inch thick rings. Separate rings and pat dry with a towel.

3. 3

   Make the dry mix: in a bowl whisk together flour, cornstarch, baking powder, paprika, cayenne, salt for batter, and black pepper.

4. 4

   Make the wet batter: in a separate bowl whisk the cold beer or sparkling water with the egg until evenly combined and slightly foamy.

5. 5

   Heat vegetable oil in a heavy pot or fryer to 375°F (190°C). If you don't have a thermometer, test with a small pinch of batter; it should sizzle and rise to the surface.

6. 6

   Dip each onion ring into the wet batter, allowing excess to drip back into the bowl, then dredge in the dry mix to coat thoroughly. Shake off excess.

7. 7

   Carefully lower coated rings into the hot oil in batches, frying 2-3 minutes per batch until golden brown and crisp. Use tongs to turn as needed. Remove to a rack to drain.

8. 8

   Repeat with remaining onion rings. Keep warm on rack if needed.

9. 9

   Meanwhile, make the prickly pear ketchup: in a small saucepan combine prickly pear puree, white vinegar, sugar, and water. Bring to a gentle simmer over medium heat and cook 6-8 minutes until slightly thickened.

10. 10

    Stir in tomato paste and salt for ketchup, continuing to simmer 2-3 minutes. If ketchup is too thick, whisk in a splash more water.

11. 11

    Finish ketchup with lemon juice; taste and adjust sweetness or acidity with more sugar or vinegar as needed.

12. 12

    To serve: plate the hot onion rings with a small bowl of prickly pear ketchup for dipping.