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Deep-fried onions in Perry batter
- Prep time:
- 20 mins
- Cook time:
- 5 mins
- Serves:
- 4
Mark Hix puts an autumn twist to a classic onion ring recipe, with tangy pear cider
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Ingredients
- 2 white Onions, sliced into 5mm thick rings
- 2 red Onions, halved, cut into 5mm thick slices
- 1 bunch Spring onions
- 120g self-raising flour
- 150-200ml perry
- black pepper
- vegetable or corn oil, for frying
- plain flour, for dusting
- onion salt, to taste
Method
1. Sift the self-raising flour into a bowl and gradually whisk in the perry, until the mixture forms a batter the consistency of double cream (you may not need all of the perry). Season with salt and black pepper, to taste.2. Season the plain flour with salt and pepper.
3. Heat about 8cm depth of vegetable oil in an electric deep-fat fryer or a suitable heavy-based pan to 160–180C.
4. Divide the onions into small batches for frying. Toss one batch in the seasoned flour to coat, shaking off any excess, then dip into the batter. Carefully lower the onions into the oil and deep-fry for 3-4 minutes, or until golden brown and crisp. Remove with a slotted spoon and drain on kitchen paper. Repeat with the rest of the onions.
5. Season the cooked onion rings with onion salt, to taste. Serve immediately.
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