- Soak the onion rings in iced water for 5 minutes.
- Dry well with paper towels. Add to the eggs and mix well.
- Sprinkle in the spices and flour, and mix well.
- Heat about 1/2 a cup of oil in a deep saucepan.
- Lift 1/4 cups of the mixture with tongs and fry in batches in the oil, until golden. Drain on paper towels.
- Top up the oil, if required. Keep them puffed up and loose rather than doughy and flat.