Onion rings

INGREDIENTS

3 large onions

150g plain flour, plus extra for coating

1/2 teaspoon baking powder

80ml milk

20g butter, melted

180ml beer or soda water

vegetable oil, for deep-frying

sea salt

METHOD

Peel and slice the onions into 1 cm thick rounds. Push the centre rings out and separate the remaining rounds into rings.

Sift the flour and baking powder together into a large bowl. Make a well in the centre and pour in the milk and butter, mixing in a little of the flour to combine. Pour in the beer or soda water and whisk, until smooth.

Two-thirds fill a deep-fryer or a large, deep, heavy-based saucepan with vegetable oil and heat to 190°C.

Toss the onion rings in flour and dredge in the batter. Cook in batches, for 1–2 minutes on each side, or until crisp and golden-brown. Drain on paper towel. Season with salt.

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