Onion Rings
Allergens
Gluten
Soya
Egg
For
Persons
2
large onion/n
8
tbsp
flour
1
tbsp
cornflour
sweet paprika
0.50
tsp
baking powder
freshly ground pepper
1
tsp
salt
1.20
dl
soya drink
1
egg(s)
5
dl
oil
Peel the onions and cut them into 1 cm wide rings.
Mix the flour, cornflour, a little paprika, baking powder, a little pepper and salt in a bowl, then make a well in the centre.
Pour the soya drink and the egg into the well and whisk together.
Stir the flour mixture in from the centre to form a smooth batter, then leave to rest for 10 minutes.
Heat the oil in a deep frying pan over a high heat, then reduce the heat slightly.
Dip the onion rings in the batter, then carefully place them in the hot oil and fry slowly until golden brown. Drain briefly on kitchen paper.
Mix the flour, cornflour, a little paprika, baking powder, a little pepper and salt in a bowl, then make a well in the centre.
Pour the soya drink and the egg into the well and whisk together.
Stir the flour mixture in from the centre to form a smooth batter, then leave to rest for 10 minutes.
Heat the oil in a deep frying pan over a high heat, then reduce the heat slightly.
Dip the onion rings in the batter, then carefully place them in the hot oil and fry slowly until golden brown. Drain briefly on kitchen paper.
Tips
The onion rings taste delicious with a tasty dip such as cocktail sauce (page 104) or drizzled with a little freshly squeezed lemon juice.
Once strained, the remaining oil can be stored in a cool, dark place and reused for up to six weeks later.
Once strained, the remaining oil can be stored in a cool, dark place and reused for up to six weeks later.
Nutrients per portion 225kcal
CO₂ equivalent per portion 101g