CRISPY ONION RINGS – Gluten Free

INSTRUCTIONS:

Cut your onion into slices about 1cm thick. Separate the slices into rings and set aside.

Fill your wok with enough oil to float the onion rings – Heat the oil to a high temperature – 180°C

Place the onion rings into a small bowl with the cornflour and shake to coat. (Not essential – it just helps the batter adhere to the onion rings)

In a medium-sized bowl, whisk the FOGDOG Tempura batter with the ice cold water or soda water until it’s a runny cream consistency.

Take each onion ring, dip into the batter and gently drop it into the hot oil. Be sure not to overcrowd the pan when cooking.

Fry the onion rings for around 1-2 minutes each side, or until a pale golden. Place onion rings onto a cooling rack set over paper towels to drain excess oil.

Serve as a side or a snack