Ingredients

Method

• 1 cup self-raising flour
• 1 cup buttermilk
• 1 free-range egg
• 2 T Italian parsley, chopped
• salt, to season
• oil, for deep-frying
• 4 large onions, cut into large slices (approximately 1.5cm) and separated into rings
• wasabi mayo, to serve

Method

Ingredients

Make a batter by whisking together the flour, buttermilk and egg. Mix in the parsley and season.

Heat the oil in a deep pan.

Dip each onion ring into the batter and fry until crispy and golden brown. Drain on absorbent paper.

Serve with wasabi mayo (simply mix your favourite mayo with a tiny pinch of wasabi, depending on how hot you like it).
TASTE’s take:
Enjoy with steamed mussels, grilled steak or liver and mash.