INGREDIENTS
70ml French’s Mustard + extra for the side
2 large onions
100g flour
40g cornflour
1 tsp salt
½ tsp baking powder
2 tsp honey
125ml of fridge cold lager
Crispy bacon, to serve
Salt
Vegetable oil
Preparation Method
- Peel your onions and slice them into 1cm thick rounds. Fill a large saucepan a third of the way with vegetable oil and gently bring it up to 180°C/354°F
- In a large bowl, combine your plain flour, cornflour, salt and baking powder. Give it a good mix with a spoon, then dip each onion ring into the mix. Place them on a plate to the side of your dredging bowl
- Add your French’s Mustard, honey and lager to your dredging bowl and loosely bring together with a fork until you have a thick batter. Be careful not to overbeat it - you can have lumps of flour in the mixture, and overbeating will stop your batter from being crisp
- Dip an onion ring into your batter and let any excess drip off. Carefully place in your oil and fry for about 4 minutes, or until your batter is crisp and a deep golden colour
- Drain on a plate lined with kitchen towel and cook your remaining onion rings
- Pile your onion rings onto a plate
- Drizzle with more French’s Mustard and crispy bacon, then serve!
