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INGREDIENTS

serves 4

350ml/12fl oz plain flour
4 tablespoons cornmeal
4 tablespoons onion powder
2 teaspoons salt
350ml/12fl oz milk
1 large egg
8 large onions
vegetable oil for deep-frying

DIRECTIONS

• Combine the flour, cornmeal, onion powder, salt, milk, egg and 125ml/4fl oz water in a large bowl. Stir well until there are no lumps and the batter is smooth.

• Slice the onions across to make rings about 1cm/1⁄2in thick.

• Heat the oil in a large saucepan until hot. Test to see whether the oil is hot enough by dropping a little of the batter into the oil – it should sizzle straight away.

• Dip the separated rings into the batter. Drop the coated rings into the oil and fry until golden brown. Cook in batches if necessary.

• Remove the onion rings with a slotted spoon, and drain on kitchen paper. Serve hot.

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• Red Onion & Beetroot Soup
• Onion Avgolemono Soup
• French Onion Soup