iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Cinnamon-Date Buns

Ingredients:
16 Medjool dates, pitted (about 8 ounces)
1/4 teaspoon kosher salt
1/2 cup (1 stick) unsalted butter, room temperature
1 tablespoon finely grated orange zest
1 teaspoon ground cinnamon
1/3 cup whole milk
4 tablespoons honey, divided
1 envelope active dry yeast (about 2 1/4 teaspoons)
2 large egg yolks
2 large eggs
1/3 cup buttermilk
1 cup spelt flour
1 1/4 teaspoons kosher salt
2 cups all-purpose flour, plus more for surface
1/2 cup (1 stick) unsalted butter, cut into pieces, room temperature, plus melted butter for bowl and brushing
1/4 cup sugar
1 teaspoon ground cinnamon

Instructions:
Bring dates, salt, and 1 1/2 cups water to a boil in a medium saucepan. Reduce heat and simmer, stirring and mashing occasionally, until dates are falling apart and water is evaporated (it should be a thick paste), 10-15 minutes. Let cool, then stir in butter, orange zest, and cinnamon.
Do ahead: Date filling can be made 1 week ahead. Cover and chill. Bring to room temperature before using.
Preheat oven to 375°. Heat milk and 1 tablespoon honey in a small saucepan until lukewarm. Combine milk mixture and yeast in the bowl of a stand mixer. As soon as yeast is foamy, about 5 minutes, add egg yolks, 1 egg, buttermilk, spelt flour, salt, 2 cups all-purpose flour, and remaining 3 tablespoons honey; mix on medium speed until dough is smooth, shiny, and elastic, 5-8 minutes.
With motor running, add 1/2 cup room temperature butter, 1 piece at a time, waiting until each piece is incorporated before adding the next. Mix 1 minute, then increase speed to medium-high and mix until dough is soft and supple, 6-8 minutes. (No stand mixer? Whisk ingredients into yeast mixture in a large bowl, then knead dough on a clean surface. Mix in butter with a sturdy wooden spoon, then knead briefly to make sure butter is well incorporated.)
Place dough in a buttered medium bowl. Brush with melted butter; cover with plastic wrap. Let dough rise in a warm spot until doubled in size, 1–1 1/2 hours (2–2 1/2 hours if dough was made ahead and chilled).
Divide dough in half. Roll out 1 piece on a lightly floured surface to a 15x5" rectangle. Evenly spread with half of date filling and cut into 8 triangles. Starting with a pointy end, roll up dough (like a reverse crescent roll). Place, seam side down, on a parchment-lined baking sheet. Repeat with remaining dough, date filling, and another baking sheet.
Cover buns with plastic wrap and let rise in a warm spot until almost doubled in size, 30–40 minutes.
Mix sugar and cinnamon in a small bowl. Whisk remaining egg and 1 teaspoon water in another small bowl and brush over buns. Sprinkle with cinnamon sugar; bake until golden brown, 20–25 minutes. Let cool slightly before serving.
Do ahead: Dough (before rise) can be made 1 day ahead. Cover and chill.
Lentils with Cucumbers, Chard, and Poached Egg

Ingredients:
1 tablespoon distilled white vinegar
4 large eggs
2 cups cooked black lentils, green lentils, or chickpeas (from about 1 cup uncooked)
2 scallions, thinly sliced
2 tablespoons coarsely chopped fresh dill, plus small sprigs for serving
1 teaspoon finely grated lemon zest
2 tablespoons fresh lemon juice, divided
Kosher salt, freshly ground pepper
2 small cucumbers, thinly sliced
"1 tablespoon zaatar, plus more for serving", 1 tablespoon olive oil
1 large bunch Swiss chard, ribs and stems removed, leaves torn into 2" pieces
1 garlic clove, finely grated (optional)
"Zaatar is available at Middle Eastern markets and specialty foods stores
or online."

Instructions:
Bring about 2" water to a boil in a large saucepan; reduce heat so water is at a gentle simmer and add vinegar, which helps the whites coagulate. Crack an egg into a small bowl, then gently slide it into water. Repeat with remaining eggs, waiting until whites are starting to set before adding the next one (about 30 seconds apart). After about 3 minutes, whites should be set and yolks still runny. Using a slotted spoon, transfer eggs to paper towels as they are done.
Combine lentils, scallions, dill, lemon zest, and 1 tablespoon lemon juice in a medium bowl; season with salt and pepper. Toss cucumbers with 1 tablespoon za'atar and remaining 1 tablespoon lemon juice in a small bowl; season with salt and pepper. Heat oil in a medium skillet over medium. Add Swiss chard by the handful, tossing and letting it cook down a bit before adding more, and cook until tender; season with salt and pepper. Stir in garlic, if using, and set aside.
Divide lentils among bowls and top each with some chard, cucumbers, a few dill sprigs, and a poached egg. Sprinkle with more za'atar.
Pasta with Anchovy Butter and Broccoli Rabe

Ingredients:
1 3.5–ounces jar oil-packed anchovies, drained, chopped
1 cup (2 sticks) unsalted butter, room temperature
Kosher salt, freshly ground pepper
1 bunch broccoli rabe
1 tablespoon olive oil
2 garlic cloves, thinly sliced
12 ounces campanelle or penne
3 ounces Pecorino or Parmesan
finely grated
plus shaved for serving

Instructions:
Mash anchovies into butter in a medium bowl; season with salt (if needed; taste first) and pepper.
Tear broccoli rabe leaves into 2" pieces; set aside. Thinly slice stems 1/4" thick. Heat oil in a large skillet over medium. Add garlic and broccoli rabe stems and season with salt and pepper. Cook, stirring occasionally, until stems are tender, about 5 minutes.
Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1/2 cup pasta cooking liquid.
Add pasta, reserved broccoli rabe leaves, 1/4 cup pasta liquid, and 3 tablespoons anchovy butter to skillet (save remaining butter for another use). Cook, tossing occasionally and adding more pasta liquid as needed, until leaves are wilted and sauce coats pasta, about 4 minutes. Toss in grated Pecorino; season with salt and pepper. Serve pasta topped with shaved Pecorino.
Roasted and Charred Broccoli with Peanuts

Ingredients:
1 bunch broccoli (about 1 1/2 pounds), ends trimmed, stems peeled
3 tablespoons olive oil
Kosher salt, freshly ground pepper
1 freshly ground pepper
2 tablespoons unseasoned rice vinegar
1/4 cup unsalted, roasted peanuts, coarsely chopped
1/2 teaspoon sugar
2 tablespoons nutritional yeast, plus more
4 scallions, thinly sliced
Flaky sea salt (such as Maldon)

Instructions:
Preheat oven to 450°. Slice broccoli stems on a diagonal 1/4" thick. Transfer to a rimmed baking sheet, toss with oil, and season with kosher salt and pepper. Gather up loose pieces of left-behind florets and finely chop. Roast stems until browned around edges, 15-20 minutes. Add vinegar; toss to coat.
Meanwhile, heat a dry medium skillet, preferably cast iron, over medium-high. Add florets. Season with kosher salt and pepper and cook, stirring often, until bright green and lightly charred in spots, about 5 minutes. Reduce heat to low; add peanuts and sugar. Cook, stirring, until nuts are golden brown. Stir in 2 tablespoons nutritional yeast; season again.
Serve broccoli stems and florets topped with scallions, sea salt, and more yeast.
Crunchy Cashew-Sesame Bars

Ingredients:
Nonstick vegetable oil spray, 1 1/2 cups cashews, 8 tablespoons raw sesame seeds, divided, 6 tablespoons flaxseed, divided, 1/4 cup wheat bran, 3/4 teaspoon kosher salt, 1/4 teaspoon ground cardamom, 1/2 cup pure maple syrup, 1 tablespoon coconut oil, One 8x8" baking pan, Parchment paper

Instructions:
Coat 8x8" baking pan with nonstick vegetable oil spray; line with parchment, leaving overhang on all sides. Toast 1 1/2 cups cashews, 6 tablespoons raw sesame seeds, and 5 tablespoons flaxseed in separate areas on a rimmed baking sheet in a 350° oven, stirring occasionally (but not mixing), until golden brown, 10–12 minutes. Let cool. Set aside 2 tablespoons sesame seeds and 1 tablespoon flaxseed. Process cashews and remaining seeds with 1/4 cup wheat bran, 3/4 teaspoon kosher salt, and 1/4 teaspoon ground cardamom in a food processor until mostly finely chopped. Place in a medium bowl. Bring 1/2 cup pure maple syrup and 1 tablespoon coconut oil to a boil in a small saucepan; cook, stirring, 1 minute. Pour over cashew mixture and stir to coat. Press mixture firmly into prepared pan with wet hands (it will be sticky). Top with reserved seeds; press to adhere. Bake until golden brown, 25–30 minutes. Let cool, then cut into bars.
Chile-and-Olive-Oil-Fried Egg With Avocado and Sprouts

Ingredients:
1 cup sprouts (such as sunflower, radish, or alfalfa)
1 teaspoon fresh lime juice
Kosher salt, freshly ground pepper
2 tablespoons olive oil
2 large eggs
Crushed red pepper flakes
2 sprouted grain tortillas or flatbreads
Hot sauce (for serving)
1 ounces feta
Avocado slices and lime wedges (for serving)

Instructions:
Toss sprouts with lime juice in a small bowl; season with salt and pepper.
Heat oil in a medium skillet over medium-high. When oil is hot, crack both eggs into skillet and season with salt and pepper. Oil should be bubbling around eggs from the start. Cook, rotating skillet occasionally, until whites are golden brown and crisp at the edges and set around the yolk (which should be runny), about 2 minutes. Add red pepper flakes to oil and remove pan from heat. Meanwhile, heat tortillas over a gas burner until just warmed and slightly charred in spots (or warm in the oven or a toaster oven).
Mound sprouts on tortillas and top with fried eggs. Spoon chile oil from skillet around and drizzle with hot sauce. Crumble feta over, and serve with avocado slices, lime wedges, and more hot sauce.
Chocolate-Rye Crumb Cake

Ingredients:
1/3 cup granulated sugar
1/4 cup all-purpose flour
1/4 cup rye flour
3 tablespoons cacao nibs
2 tablespoons unsweetened cocoa powder
1/4 teaspoon kosher salt
1/4 cup chilled unsalted butter, cut into pieces
Nonstick vegetable oil spray
3/4 cup all-purpose flour
3/4 cup rye flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
3/4 teaspoon baking soda
3/4 teaspoon kosher salt
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1/2 cup granulated sugar
1/3 cup (packed) light brown sugar
2 large eggs
1 teaspoon vanilla extract
3/4 cup buttermilk
1/4 cup plain whole-milk Greek yogurt

Instructions:
Whisk granulated sugar, all-purpose flour, rye flour, cacao nibs, cocoa powder, and salt in a medium bowl until blended. Work in butter with your fingers to form large clumps.there should be no dry spots. Cover and chill.
Do ahead: Crumble can be made 2 days ahead. Keep chilled.
Preheat oven to 350°. Coat a 9"-diameter cake pan with nonstick spray and line with a parchment round. Whisk all-purpose flour, rye flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl.
Using an electric mixer on mediumhigh speed, beat butter, granulated sugar, and brown sugar in a medium bowl until light and fluffy, about 5 minutes. Scrape down sides of bowl and add eggs and vanilla; mix until blended, about 2 minutes. Reduce speed to low and add half of dry ingredients followed by buttermilk, mixing well after each addition. Repeat with remaining dry ingredients and yogurt (this is a stiffer batter). Scrape into prepared pan. Scatter crumble over.
Bake, rotating once, until cake starts to pull away from sides of pan and a tester inserted into the center comes out clean, 60-70 minutes. Let cake cool in pan on a wire rack before turning out.
Do ahead: Cake can be made 3 days ahead. Store tightly wrapped at room temperature.
5-Grain Porridge with Bee Pollen, Apples, and Coconut

Ingredients:
1/2 cup brown rice
1/2 cup quinoa
1/4 cup amaranth
1/4 cup millet
1/4 cup wheat bran
1/2 teaspoon kosher salt
1 tablespoon virgin coconut oil
1/4 cup unsweetened coconut flakes
1 large sweet-tart apple (such as Pink Lady), cut into 1/4" pieces
1/4 teaspoon ground cinnamon
2 tablespoons honey, plus more
Flaky sea salt (such as Maldon) and bee pollen (for serving)
Bee pollen is available at health food stores
some grocery stores
and online.

Instructions:
Bring brown rice, quinoa, amaranth, millet, wheat bran, salt, and 6 cups water to a boil in a medium pot. Reduce heat, partially cover, and simmer, stirring occasionally, until cereal is the consistency of porridge (softer and thicker than the usual bowl of oatmeal) and water is absorbed, 40–50 minutes.
Do ahead: Porridge can be made 5 days ahead. Let cool; cover and chill. Assembly Heat coconut oil in a medium skillet over medium-high. Cook coconut flakes, stirring often, until toasted, 2 minutes; transfer to a plate.
Add apple, cinnamon, and 2 tablespoons honey to skillet and cook, stirring occasionally, until apples are browned in spots and tender, about 3 minutes. Serve porridge topped with apples, coconut, sea salt, bee pollen, and a drizzle of honey, if you like.
Seedy Cherry-Quinoa Bars

Ingredients:
1 cup chopped almonds, toasted, 1/2 cup rinsed raw quinoa, 1/4 cup raw pumpkin seeds, 1/4 cup raw sunflower seeds, 1 cup dried tart cherries, 2 tablespoons brown rice syrup, 3/4 teaspoon kosher salt, 2 tablespoons water, One 8x8" baking pan, Parchment paper

Instructions:
Coat 8x8" baking pan with nonstick vegetable oil spray; line with parchment, leaving overhang on all sides. Toast 1 cup chopped almonds, 1/2 cup rinsed raw quinoa, 1/4 cup raw pumpkin seeds, and 1/4 cup raw sunflower seeds on a rimmed baking sheet in a 350° oven, stirring occasionally, until golden brown, 10–12 minutes. Let cool. Reduce oven temperature to 200°. Process 1 cup dried tart cherries, 2 tablespoons brown rice syrup, 3/4 teaspoon kosher salt, and 2 tablespoons water in a food processor until smooth. Transfer to a medium bowl and stir in toasted almond mixture. Press firmly into prepared pan and bake until no longer sticky, 20–25 minutes. Let cool, then cut into bars.
"Tandoori" Carrots with Vadouvan Spice and Yogurt

Ingredients:
2 tablespoons vadouvan
2 garlic cloves, finely grated, divided
1/2 cup plain whole-milk Greek yogurt, divided
5 tablespoons olive oil, divided
Kosher salt, freshly ground pepper
freshly ground pepper
1 pound small carrots, tops trimmed, scrubbed
1/4 teaspoon ground turmeric
2 tablespoons fresh lemon juice
Very coarsely chopped cilantro leaves with tender stems and lemon wedges (for serving)

Instructions:
Preheat oven to 425°. Mix vadouvan, half of garlic, 1/4 cup yogurt, and 3 tablespoons oil in a large bowl until smooth; season with salt and pepper. Add carrots and toss to coat. Roast on a rimmed baking sheet in a single layer, turning occasionally, until tender and lightly charred in spots, 25-30 minutes.
Meanwhile, heat turmeric and remaining 2 tablespoons oil in a small skillet over medium-low, swirling skillet, until fragrant, about 2 minutes. Remove from heat.
Whisk lemon juice, remaining garlic, and remaining . cup yogurt in a small bowl; season with salt and pepper.
Place carrots (along with crunchy bits on baking sheet) on a platter. Drizzle with yogurt mixture and turmeric oil and top with cilantro. Serve with lemon wedges.
Crunchy Turnip, Apple, and Brussels Sprout Slaw

Ingredients:
3 tablespoons fresh lemon juice
2 tablespoons olive oil
1 teaspoon finely grated peeled ginger
Kosher salt, freshly ground pepper
2 small white turnips, peeled, cut into matchsticks
1 medium sweet-tart apple (such as Pink Lady), cut into matchsticks
4 ounces brussels sprouts, leaves separated
1 teaspoon poppy seeds
plus more

Instructions:
Whisk lemon juice, oil, and ginger in a large bowl; season with salt and pepper. Add turnips, apple, brussels sprouts, and 1 teaspoon poppy seeds and toss to coat. Serve slaw topped with more poppy seeds.
Hazelnut Butter and Coffee Meringues

Ingredients:
1 cup skin-on hazelnuts, 1/4 teaspoon kosher salt, 4 large egg whites, Pinch of cream of tartar, 1/2 cup granulated sugar, 3/4 cup powdered sugar, 2 tablespoons coffee beans, chopped

Instructions:
Preheat oven to 350°. Toast hazelnuts on a rimmed baking sheet, tossing once, until golden brown, 10–12 minutes. Remove nuts and reduce oven temperature to 200°. Bundle nuts in a kitchen towel and rub vigorously to remove skins. Spread out and let cool.
Blend hazelnuts and salt in a food processor until a smooth, creamy nut butter forms (it should be pretty fluid; keep processing if still stiff); set aside.
Using an electric mixer on high speed, beat egg whites and cream of tartar until frothy, about 1 minute. With motor running, gradually add granulated sugar and beat until medium peaks form, about 5 minutes. Gradually add powdered sugar and continue to beat until stiff, glossy peaks form, 8–10 minutes.
Transfer meringue to a large bowl and gently fold in half of reserved hazelnut butter, leaving plenty of streaks. Add remaining hazelnut butter and fold once just to barely blend. Mixture should be marbled with thick ribbons of nut butter.
Spoon heaping spoonfuls of meringue onto parchment-lined baking sheets (meringues will flatten slightly as they bake, so make them tall) and top with coffee beans. Bake until dry, 2–2 1/2 hours. Turn off heat and let cool in oven.
Do ahead: Meringues can be made 2 days ahead. Store airtight at room temperature.
Beets with Goat Cheese, Nigella Seeds, and Pistachios

Ingredients:
2 tablespoons chopped raw pistachios
1/4 cup plus 1 tablespoon white wine vinegar
3/4 teaspoon hot smoked Spanish paprika, divided
Kosher salt
1 pound beets, scrubbed, peeled, cut into 1/2" pieces
4 ounces fresh goat cheese, crumbled, divided
Freshly ground black pepper
1 teaspoon nigella seeds
Flaky sea salt (such as Maldon)
Olive oil (for serving)
Nigella seeds are available at Indian markets or online.

Instructions:
Toast pistachios in a dry small skillet over medium-high heat, stirring often, until golden brown, about 5 minutes; let cool.
Combine 1/4 cup vinegar, 1/2 teaspoon paprika, and a pinch of kosher salt in a large saucepan and add water so mixture comes 1" up sides of pan. Fit with a steamer basket and bring liquid to a simmer over medium. Add beets, cover pan, and steam until tender, 30-40 minutes. Transfer to a large bowl and let cool slightly.
While beets are still warm, add 2 ounces goat cheese, remaining 1 tablespoon vinegar, and remaining 1/4 teaspoon paprika; season with kosher salt and pepper. Coarsely smash beets with a fork or potato masher, leaving some bigger pieces.
Serve topped with nigella seeds, pistachios, sea salt, and remaining goat cheese and drizzled with oil.
The Greenest Smoothie

Ingredients:
1 banana, frozen, cut into 1" pieces
1 cup frozen pineapple pieces
1 cup fresh parsley, spinach, or kale leaves
1 cup unsweetened almond milk
2 tablespoons almond butter
2 tablespoons flaxseed oil
1 teaspoon agave syrup (nectar)
1 teaspoon matcha (green tea powder)
1/2 teaspoon finely grated peeled ginger
Matcha is available at Japanese markets and online.

Instructions:
Purée banana, pineapple, parsley, almond milk, almond butter, flaxseed oil, agave, matcha, and ginger in a blender. Sweeten with more agave, if desired.
The Smoky Robinson

Ingredients:
1/2 cup maple syrup
2 star anise
2 cinnamon sticks
5 whole cloves
1 1/2 ounces Tennessee whiskey (such as George Dickel)
1/2 ounce mezcal
3/4 ounce maple-spiced syrup
3/4 ounce fresh lemon juice
Lemon twist
for serving

Instructions:
In a small saucepan, combine maple syrup with spices and 1/2 cup water. Bring to a boil and turn off the heat. Cover and let stand for at least 30 minutes (or up to overnight), and then strain into a clean container.
In a cocktail shaker, combine whiskey, mezcal, maple-spiced simple syrup, and lemon juice. Add ice and shake. Strain into an ice-filled rocks glass and garnish with lemon twist.
Pigs-in-a-Blanket with Hoisin and Scallion

Ingredients:
1 large egg
One 14- to 17-ounce box of puff pastry (preferably all-butter puff), thawed according to package directions
Chinese five-spice powder, for sprinkling
2 pounds fully cooked pork breakfast sausage (preferably unflavored), halved lengthwise if thick, and cut into 32 pieces (about 2 1/2 inches each)
3 tablespoons hoisin sauce
2 scallions, thinly sliced
Sesame seeds
for sprinkling

Instructions:
Preheat the oven to 400°F. Set racks in the upper and lower thirds of the oven. Line two 13x18-inch baking sheets with parchment paper. In a small bowl, beat the egg with 1 tablespoon water. Prep the ingredients for the filling and set aside.
If using a 17-ounce puff pastry package, roll each sheet to a 9x12-inch rectangle. Lightly dust the surface of both sheets of pastry with five-spice powder. Cut each piece lengthwise into eight 1 1/2-inch wide strips. Cut each strip crosswise into two pieces, about 4 1/2 inches long. You should have 32 pieces of pastry.
Spread the center of each piece of pastry with 1/4 teaspoon hoisin and top with a sprinkle of scallion. Brush one narrow end of the pastry with egg wash, add 1 piece of sausage and roll to enclose. Return to parchment-lined baking sheets, seam-side down. Brush the top of each pastry with egg wash and sprinkle with sesame seeds. Refrigerate for 15 minutes. Bake pastries until golden brown and puffed, 23 to 27 minutes.
Pigs-in-a-Blanket with Chorizo, Membrillo, and Manchego

Ingredients:
1 large egg
"One 14- to 17-ounce box puff pastry (preferably all-butter puff, see Cooks Note), thawed according to package directions", 2 pounds fully cooked chorizo-style sausage (not dried Spanish-style chorizo), halved lengthwise if thick, cut into 32 pieces (about 2 1/2 inches each)
1/3 cup membrillo (quince paste)
1/3 cup grated manchego cheese, plus more for sprinkling
Pimentón (smoked Spanish paprika)
for sprinkling

Instructions:
Preheat the oven to 400°F. Set racks in the upper and lower thirds of the oven. Line two 13x18-inch baking sheets with parchment paper. In a small bowl, beat the egg with 1 tablespoon water. Prep the ingredients for the filling and set aside.
If using a 17-ounce package of puff pastry, roll each sheet to a 9x12-inch rectangle on a lightly floured work surface. Cut each piece lengthwise into eight 1 1/2-inch wide strips. Cut each strip crosswise into two pieces, about 4 1/2 inches long. You should have 32 pieces of pastry.
Spread the center of each piece of pastry with 1/2 teaspoon membrillo and top with 1/2 teaspoon manchego. Brush one narrow end of the pastry with egg wash, add a piece of sausage, and roll to enclose. Place on parchment-lined baking sheets, seam-side down. Brush the top of each pastry with egg wash and sprinkle with additional manchego and pimentón. Refrigerate for 15 minutes. Bake pastries until golden brown and puffed, 23 to 27 minutes.
Beer-Battered Onion Rings

Ingredients:
2 large yellow onions (about 2 pounds total)
3 cups all-purpose flour, divided
1 1/2 cups cornstarch
2 1/2 teaspoons garlic powder
2 1/2 teaspoons onion powder
2 1/2 teaspoons cayenne pepper
2 1/2 teaspoons granulated sugar
1 1/2 tablespoons kosher salt, plus more for sprinkling
1 1/2 cups Anchor Steam beer
2 cups sparkling mineral water
1 large egg
4 to 6 cups vegetable oil (or more depending on vessel), for frying
deep fry/candy thermometer
2 heat-safe cooling racks
2 rimmed baking sheets

Instructions:
Preheat oven to 250°F. Set two cooling racks over two rimmed baking sheets.
Cut onions crosswise into 1/2-inch thick slices and separate into rings. Reserve small inner rings for another use. Add 1 cup flour to a large bowl. Toss rings in flour and let sit 30 minutes.
When ready to fry, whisk together remaining 2 cups flour, cornstarch, garlic and onion powder, cayenne, sugar and salt in a large bowl. In another large bowl, whisk together the beer, water, and egg. Gradually whisk the dry mixture to the wet mixture.
Heat an inch of oil in a large pot over medium-high heat until it registers 350°F on a deep fry/candy thermometer. Working in batches to prevent crowding, dredge the onion rings in the batter and immediately drop into the oil. Cook onion rings, turning once, until golden, about 3 minutes total. Transfer cooked rings to the cooling racks set over the baking sheets. Sprinkle with salt and keep warm in oven while frying remaining batches.