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. The ultimate salty-sweet, crispy side to burgers and steaks, though they're just as irresistible on their own dipped in soured cream.

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Vegetarian

Serves4 -6
CourseSide
Prepare15 mins
Cook10 mins
Total time25 mins

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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