On TV Tonight
- 20:00 - River Cottage to the Core - Roast Pork, Black Pudding and Gooseberries
- 21:00 - River Cottage to the Core - Blueberry Coronation Chicken and Two Course Pasty
- 22:00 - River Cottage to the Core - Pizza, Blackberry Beer and Chicken Pie
- Prep time:
- 5 min
- Cook time:
- 10 min
Crisp, crusty coated onions make a great side dish in this speedy recipe from Paul Rankin
Method1. Cut the onions in half from the root to the point and then cut into thin slices against the grain. Place in a large bowl and sprinkle with the salt. With your hands, toss the onions, separating the pieces as you go. Allow the onions to sit for 2 to 3 minutes. Toss the pieces in the flour, pressing the flour into them to form a good crust.
2. Heat the oil in a deep fat fryer or wok to 180°C, or until a cube of day old bread turns brown in about 4 to 5 seconds. Deep-fry the onions, a few slices at a time, for 3 to 4 minutes, until golden brown. Drain on kitchen paper and serve immediately.