Tempura battered onion rings

  • Preparation Time15 mins
  • Cooking Time5 mins
  • Serves4
  • DifficultyMedium
Oil, for frying
2 large sweet onions, cut into 1-cm thick rings, thin skins removed
210g rice flour, plus more, for dredging
1 tbsp baking powder
1 tbsp bicarbonate of soda
1 egg yolk
250ml beer (use enough until you get pancake batter consistency)
1/2 tsp salt, plus more for seasoning
Freshly ground black pepper
1) Fill a large Dutch oven or fryer with oil and preheat to 180C.

2) Sift dry ingredients into a large mixing bowl and make a well in the centre. Crack the egg yolk into a separate bowl and break it up with a fork. Add this to the well in the middle of the flour and slowly pour in the beer as you whisk.

3) Gradually make wider circles with the whisk to incorporate the dry ingredients from the edges - this will minimise the chance of lumps. Continue until all the dry ingredients are mixed and the batter is of a smooth consistency.

4) Take the onion rings and remove the thin membrane found between the layers; (otherwise the batter won't stick as well). In a large dish add some rice flour, and season with salt and pepper, to taste. Coat each ring in the flour. Dip in the batter and fry in hot oil in batches until golden. Drain on kitchen paper and season with salt.

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