Ingredients
- 150g self-raising flour
- a pinch of paprika
- salt & pepper to season
- 180ml sparkling water
- 1 large white onion
- 150g self-raising flour
- a pinch of paprika
- salt & pepper to season
- 180ml sparkling water
- 1 large white onion
Fill a nice deep pan a third of the way with vegetable oil. Whack onto a high heat (as you are going to need it to reach 180°C/350°F).
For your batter; mix your flour, paprika, water and season with a pinch of salt and pepper. Avoid over whisking and knocking out the air bubbles from the sparkling water – these make your batter lovely and light!
Top and tail your onion and dice across into 1cm rings (video will demonstrate above).
Drop a little bit of loose batter into the oil to check that it is up to temperature. You will know it is if the batter sizzles when hitting the oil.
Get yourself some kitchen roll in preparation. Dip your onions into the batter, shake off the excess and gently lower into the oil. Fry for just 30 seconds to 1 minute (or until golden) and turn. Once gorgeously golden all over remove from the pan with a slotted spoon and pop onto your kitchen roll.
Give them a moment before you tuck in as they’ll be extremely hot!