Name: Scrumpy Battered Onions
Yield: Serves 4
Cuisine: British
Ingredients: vegetable or corn oil for deep-frying; salt and freshly ground black pepper; plain flour for dusting; onion salt to serve; 1 medium yellow onion, peeled; 4 spring onions, trimmed; about 100-120 ml scrumpy or cider to mix; 1 medium red onion, peeled; 80 g self-raising flour

Preparation info

Serves
4

Difficulty
Easy

Appears in

Hix Oyster & Chop House

By Mark Hix

Published 2010

About

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

1 medium yellow onion, peeled
4 spring onions, trimmed
1 medium red onion, peeled

Method

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.

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.

Heat an