Ingredients
The following ingredients have 4 Servings
- 2 large onions, cut into 1cm rounds and separated into rings
- vegetable oil for frying
- For the batter
- 100g rice flour
- 100g bread flour
- 30g fine cornmeal
- ½ tsp bicarbonate of soda
- ½ tsp salt
- 250g beer (lager works well)
- 1 x 60g egg, whisked until smooth
Instruction
- <p><b>1. </b>Sift the rice flour, bread flour, cornmeal, bicarb and salt together into a large bowl and make a well in the centre.</p> <p><b>2. </b>Add the beer and egg all at once and whisk until smooth. Cover with plastic wrap and refrigerate for half an hour.</p> <p><b>3. </b>Add enough vegetable oil to a deep saucepan to reach a depth of three centimetres and heat to 190C.</p> <p><b>4. </b>When the oil reaches temperature, dip rings into batter one at a time to coat. Drain off excess. Shallow fry a few at a time for 10 seconds or until they're pale golden and batter has just set. </p> <p><b>5. </b>Drain on kitchen paper, bring to room temperature then refrigerate or freeze them until you need them.</p> <p><b>6. </b>Bake at 230C for 10 minutes, or until golden brown. Note: If you need to serve them straight away just continue frying until a deep golden brown.</p> <p>This recipe goes with Dan Lepard's <a href="http://www.goodfood.com.au/recipes/pumpkin-and-onion-seed-scallops-recipe-20170814-gxw832" target="_blank">Pumpkin and onion seed scallops</a></p> <p>Dan Lepard's <a href="http://www.goodfood.com.au/recipes/classic-70sstyle-hamburger-recipe-20170814-gxw7qa" target="_blank">Classic 70s-style hamburger</a></p>
