Sweet & smoky onion rings

Name: Sweet & smoky onion rings
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 128 g Cooks' Ingredients Tempura Batter; 2½ tsp Ottolenghi Sweet & Smokey Seasoning, plus extra to serve; 180 ml sparkling water; 2 onions, cut into 1cm slices; 3 tbsp soured cream; 1 unwaxed lime, zested, then cut into wedges; 450 ml sunflower or vegetable oil

We see your pub onion rings and raise you these lavishly seasoned halos of happiness. Waitrose Food content editor Rosie Bensberg's onion rings are the ultimate salty-sweet, crispy side to burgers and steaks, though they're just as irresistible on their own dipped in soured cream. Follow Rosie on Instagram.

0 out of 5 stars(0) Rate this recipe

Vegetarian

Serves4 -6
CourseSide
Prepare15 mins
Cook10 mins
Total time25 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

128g Cooks' Ingredients Tempura Batter
2½ tsp Ottolenghi Sweet & Smokey Seasoning, plus extra to serve
180ml sparkling water
2 onions, cut into 1cm slices
3 tbsp soured cream
1 unwaxed lime, zested, then cut into wedges
450ml sunflower or vegetable oil

In a bowl, whisk the tempura batter mix, Ottolenghi seasoning, water and a big pinch of salt until smooth. Separate the onion rings and stir into the batter until evenly coated. In a small bowl, mix the soured cream and lime zest with a pinch of salt, then chill.
Pour enough oil into a small heavy-based pan to come 2cm up the sides. Line a large baking tray with kitchen paper. Set the oil over a medium-high heat until it reaches 180˚C on a thermometer, or a small piece of bread sizzles and turns golden in 5 seconds. In batches, drop 5-8 onion rings into the hot oil (or more if you have space) and cook, stirring, for about 1 minute until golden and crisp. Transfer to the prepared tray. Repeat until all the rings are cooked. Scatter a little fine sea salt over the rings while hot.
Transfer the onion rings to a serving plate and scatter over a little more Ottolenghi seasoning. Serve with the lime soured cream and lime wedges to squeeze over.

Typical values per serving when made using specific products in recipe