Onion Rings With Chef's Prickly Pear Ketchup Recipe

BREAKFAST FAVORITES

1. 1

   Slice onions into 1/4-inch rings and separate layers.

2. 2

   In a large bowl, whisk together all-purpose flour, cornstarch, baking powder, salt, black pepper, paprika, and garlic powder until evenly combined.

3. 3

   Whisk in cold beer or sparkling water to the dry ingredients until a thick, smooth batter forms; set aside.

4. 4

   Pour vegetable oil into a heavy-bottomed pot or skillet to a depth of about 2 inches and heat to 360°F (182°C).

5. 5

   Dredge each onion ring in the dry coating until completely coated; shake off excess.

6. 6

   Dip the coated rings into the beer batter, turning to coat, then allow excess batter to drip back into the bowl.

7. 7

   Optionally re-dredge the battered rings in a light coating of the dry mixture for extra crispness.

8. 8

   Carefully fry the onion rings in batches until golden brown and crisp, about 2–3 minutes per batch. Remove with a slotted spoon and drain on paper towels.

9. 9

   For the prickly pear ketchup, in a small saucepan combine prickly pear puree, tomato paste, white vinegar, sugar, salt for ketchup, and hot sauce. Simmer 5–7 minutes, stirring occasionally, until slightly thickened.

10. 10

    Taste and adjust seasoning of the ketchup if needed; serve hot onion rings with the prickly pear ketchup on the side.