- 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
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).
Enjoy with steamed mussels, grilled steak or liver and mash.