I love it when I get a good idea and then I get the team onto it! The day of our photoshoot, we all got a little bit addicted to these. You cannot stop at one. If you have a deep fryer, it might be time to dust it off and get it cranking. Though they are fiddly to make, they are too good not to make.
You may be questioning my use of extra virgin olive oil for deep frying. I have become a firm advocate of using extra virgin olive oil for deep frying since my visit to the Cobram Estate olive grove in Victoria. There is much evidence for using EVOO for all your oil needs, even deep frying. EVOO is very high in monounsaturated fat, so it is stable under heat. It also has high levels of natural, complex antioxidants that protect it from breaking down to unhealthy compounds while cooking, retaining a high level of the antioxidants that infuse into the food being cooked. Other oils that are commonly used for deep frying, will not only become toxic at that temperature, they lose flavour. Flavour is maintained with Cobram Estate EVOO when frying at high temperatures. Double benefits. The only oil you’ll ever need.
OH and don't forget the little sprinkling of Murray River pink salt flakes to just tip you over the edge into snack heaven.
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- 1 egg
- 210 Grams soda water or sparkling mineral water
- 70 Grams plain flour, plus extra for coating
- 80 Grams cornflour
- 2 large onions, peeled and sliced into rings
- Extra Virgin Olive Oil (EVOO) as needed for deep frying BUY
- pink salt flakes to taste BUY
Place egg and soda water into the Thermomix bowl and mix 10 seconds/speed 2.
Add plain flour and cornflour and mix 5 seconds/speed 3 until just combined. Scrape sides of bowl and stir through with spatula. Do not over-mix; a few small lumps are fine. Tip mix into a shallow bowl.
In a second shallow bowl, add enough flour to coat the onion rings.
Slice onions 1-centimetre thick and separate rings.
Heat olive oil in a deep pan until temperature reaches 180°C.
Coat each ring in plain flour, then dip 2–3 rings at a time into the batter until thoroughly coated.
Once the rings have stopped dripping, carefully place into the hot oil. The rings will almost immediately float to the surface so they will need to be turned once or twice during cooking to brown on both sides.
Cook until golden brown then place on a plate lined with paper towel and immediately sprinkle with salt flakes. Keep warm in a low oven until ready to serve.
You do need to keep an eye on the temperature of the oil when frying. It will fluctuate as you add food and take it out etc. So just maintain the 170°C-180°C range as best you can.
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