9 apr

Onion Fritters

Mrs DG Munro, Nevertire Branch

SERVES 4–6

vegetable oil, for deep-frying

1 egg, well beaten

125 ml (½ cup) milk, or as required

150 g (1 cup) plain flour

1 teaspoon baking powder

4 large onions, peeled and cut into 3 mm thick rings

Heat the oil in a large saucepan to 180°C, or until a cube of bread turns golden brown in 15 seconds.

Whisk the egg and milk in a bowl. Add the flour and baking powder and continue whisking until a smooth, thin batter forms, adding a little more milk if required. Season with salt and pepper.

Working in batches, drop onion rings in the batter, coating well and allowing excess to drain. Fry, in batches, for 5 minutes, or until crisp and golden. Drain excess oil on paper towels.

Season fritters to taste with salt and pepper. Serve immediately.