| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | 4 | Servings | ||
INGREDIENTS
| 4 | oz | Plain Flour |
| pn | Salt | |
| pn | Turmeric (optional) | |
| 5 | fl | Beer |
| 1 | Size 3 Egg | |
| 1 | tb | Oil |
| 1 | Size 3 Egg White | |
| 2 | lg | Onions |
| Oil for Deep Frying | ||
| Salt and Pepper |
INSTRUCTIONS
For the batter, sift flour, salt and turmeric into a bowl. Make a well in thge centre and add half the beer and the egg to the flour. Using a fork, gradually blend into the flour. Beat in the remaining beer and oil. Just before using, whip the egg white until stiff. Stir the batter then fold in the egg white using a metal spoon. Slice the stalk ends off the onions, then peel them, removing any slightly soft layers. Hold onions by the root and cut into quarter-inch slices, Separate into rings. Using a fork, dip rings into the batter, allowing excess to drip off. Heat the oil until an onion ring dropped into it rises surrounded by bubbles. Add remaining rings and fry until golden brown. Drain on kitchen paper. Season before serving. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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