- 1 litre sunflower or vegetable oil, for frying
- 50 g plain flour
- 50 g cornflour
- 2 medium onions (about 300g), peeled and sliced into 5mm rings
- 120 ml semi-skimmed milk
Heat the oil in a large saucepan to 170°C. To test, add a cube of bread to the oil; if it browns in 1 minute then it’s at the correct temperature for frying.
Combine the 2 flours in a large bowl and season with freshly ground black pepper. Add the onion rings and gently mix until they are all lightly coated. Add the milk to the bowl and mix until all the onion rings are slightly sticky.
Deep-fry in batches until golden brown and drain on kitchen paper, then serve.