2) Coat the onion rings evenly in batter and deep fry at 180C in the vegetable oil just until the batter sticks to the rings. Remove the rings from the vegetable oil and drain well, then refrigerate for 2 to 4 hours. You can keep refrigerated for 1 to 2 days loosely covered.
3) When ready to serve, drop the onion rings into 180C vegetable oil and cook until golden brown.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore we cannot make any representation as to the results.