Cut the onion into 0.6 cm thick slices, then uncover the onion rings layer by layer, and keep the four small onion rings in the middle for other purposes.

Step 2 marinate onion rings

Put onion rings in a baking bowl, pour in buttermilk and marinate.

Make sauce

Mix mayonnaise, Dijon mustard sauce, agave syrup, cinnamon powder, beer and Chili powder, heat the juice to a suitable concentration with low fire and put it in a small bowl for later use.

Make batter

Pour 1 cup flour, rice flour, soda water, beer and honey into a large bowl and stir until smooth. Take another bowl, pour the remaining 2 cups of flour, sprinkle with salt and mix well.

5. Fried onion rings

Pour at least 7.5 cm deep oil into the pot, fix a kitchen thermometer beside it, and heat the oil temperature to 175 degrees. Then take the onion rings out of the buttered milk, throw away the excess juice, put them in a flour bowl and stir them evenly, then soak them in the batter one by one, throw away the excess juice and put them in the oil pan.

Fry for three or four minutes in each batch, turning the rice clips from time to time. Pay attention to the oil temperature when frying, and ensure that the oil temperature is always at 175 degrees.

6. Drain and serve.