Scrumpy-battered onions

Scrumpy-battered onions

By
From
Hix Oyster & Chop House
Serves
4
Photographer
Jason Lowe

This is the kind of dish you can eat as a bar snack, order at the table to nibble on as a starter, or have as a comforting side dish. At The Oyster & Chop House our fried onions go down a treat with some of those hefty cuts of meat. You can use a single type of onion or a selection, as I have here.

Ingredients

Quantity Ingredient
1 medium yellow onion, peeled
4 spring onions, trimmed
1 medium red onion, peeled
80g self-raising flour
100-120ml scrumpy or cider, to mix
salt
freshly ground black pepper
vegetable or corn oil, for deep-frying
plain flour, for dusting
onion salt, to serve

Method

  1. Cut the yellow onion into 5 mm-thick rings; cut each spring onion into 4 lengths; halve the red onion and cut into 5 mm-thick half-moon slices. Separate the slices and rings.
  2. To make the batter, put the flour into a bowl and whisk in enough of the cider to make a smooth, thick batter. Season with salt and pepper. Leave to rest for about 30 minutes.
  3. Heat an 8 cm depth of oil in a deep-fat fryer or other suitable deep, heavy pan to 160–180°C. Season the flour for dusting well.
  4. To test that the batter is the correct thickness, dust a piece of onion in flour, then coat in batter and immerse in the hot oil. The batter should adhere and the onion should cook up crisp; if not, adjust the batter with more cider or flour.
  5. You’ll need to cook the onions in 2 or 3 batches. Toss the first batch in the flour, shaking off excess, then dip into the batter to coat and drop into the hot oil. Deep-fry for about 3–4 minutes until nicely coloured, turning them occasionally with a slotted spoon. Drain on kitchen paper, then scatter with onion salt. Eat straight away or keep hot while you cook the rest, then serve at once.
Tags:
Hix Oyster & Chop House
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