QT Magazine - - FOOD, WINE, AND COFFEE -

Serves 4

IT’S best to make these at the be­gin­ning of the onion sea­son in late spring be­cause onions are sweeter at that time. If you make onion rings in cooler months, you might like to soak them in but­ter­milk or milk for 30 min­utes to tame the strong onion flavour. Serve onion rings as a side dish with a good burger or en­joy as a treat on their own. Fried onion rings have that sat­is­fy­ing crunch fac­tor by the bucket load, and they are not bad washed down with a For­ti­tude Brew­ing Com­pany golden ale.


2–3 brown onions, peeled and cut into 1 cm thick discs width wise ex­tra chick­pea flour 300 ml grape­seed oil qual­ity may­on­naise lime cheeks sea salt

Chick­pea Bat­ter

100 g chick­pea flour (be­san flour) 75 g rice flour 1⁄2 tea­spoon ground cumin 1⁄4 tea­spoon ground chilli 1⁄2 tea­spoon bi­carb 1⁄2 tea­spoon sea salt 250 ml ice-cold wa­ter 4–6 small ice cubes


To make the chick­pea bat­ter, place the flour, spice, bi­carb and salt in a mix­ing bowl and whisk in the wa­ter and ice cubes to make a smooth bat­ter. Heat the oil in a large heavy-based skil­let to 170°C. Break the onion discs into rings and coat with flour. Dip the rings in the bat­ter and shake off the ex­cess. Drop 4–5 rings into the oil at a time. Don’t over­load the fryer. Fry un­til golden and crispy, for about 3 min­utes. Drain on ab­sorbent pa­per then serve with may­on­naise, lime cheeks and a sprin­kle of sea salt.

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