The breadcrumbs and wholemeal flour give a great flavour and crunch to these onion rings.
In a large pot start heating oil for frying. There needs to be at two inches of oil in the pan.
Remove the ends and skin from the onion. Cut the onion up into thick rings. Take the centres of the rings (the bits that are too small to use) and any pieces of onion that are broken and blend them up in a food processor into a puree.
Combine the breadcrumbs, flours and salt in a mixing bowl. Spoon the onion puree into a cup measure and the fill the remaining space in the cup with water. Add to the flour with two more tablespoons of water and whisk until smooth.
Test the oil by dropping a little batter in, it should bubble immediately but the oil shouldn’t be so hot that it smokes.
When the oil is the right temperature dip the onion rings in the batter and the carefully drop into the oil. Be careful as the oil may spit. Cook for about three minutes or until the the onions are golden brown. Drain the onion rings on absorbant paper. Repeat for any remaining onion rings.