Method

For the blue cheese dip, add the vegan creme fraiche, vegan mayo, blue cheese, white wine vinegar and worcestershire sauce to a bowl and mix well. Season to taste and place in the fridge whilst you make your onion rings. If you leave the Blue cheese out the fridge for a while before preparing, it'll soften and make mixing easier.

In a large bowl, add all your dry onion ring ingredients (except the onions!), whisk together and set to the side. Cut the top of your onion and peel off the skin. Chop into medium, even slices and pop out the rings from each slice, getting rid of any that are too small or broken (pop them in a bowl or Tupperware in the fridge to reuse another time).

Coat each onion ring in the flour mixture and place on a wire rack or chopping board. Once coated, add the beer to the mixture and whisk again to combine (be gentle – you don’t want to burst all the bubbles whilst doing this)!

Heat a few inches of oil in a large frying pan to approx. 180c – 190c, or until you can add a tiny drop of batter and it sizzles and rises to the top. Then working quickly, dip your rings in the batter and add to the frying pan, working with 3-4 at a time depending on the size of your pan.

Allow each ring to fry for a couple of minutes, flipping once. Once both sides are nicely golden brown, carefully pull out with tongs and add to a wire rack with paper towels underneath to soak up any excess moisture.

Repeat this process until you’ve cooked all your onion rings, and then just sprinkle a little salt & serve with your blue dip.
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