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Make crispy onion rings

Make a batter by whisking together a cup of flour, a cup of buttermilk and 1 egg. Mix in two tablespoons of parsley and season.

Heat oil in a deep pan. Dip each onion ring into the batter and fry until crispy and golden brown.Drain on absorbent paper.

Serve with wasabi mayo, made with a little wasabi paste mixed into good quality mayonnaise.

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Recipe by:	Abigail Donnelly
Serves:	4
Allergens:	Wheat free
Dietary considerations:	Low carb / Fat conscious / Health conscious / Dairy free
Category:	Vegetarian / Easy / Quick
Prep time:	15 minutes
Cooking time:	5 minutes
Ingredients: ¼ cabbage, finely sliced or shredded 1 small red onion, finely sliced or shredded 4 carrots, peeled and grated 3 ripe peaches, sliced into thin wedges 2 t masala powder 1 t sea salt 4 T French mayonnaise olive oil, to shallow fry 200 g tofu, sliced into 3cm cubes 1 t black pepper, freshly ground 2 T curry leaves
Cooking instructions: Mix the vegetables and peaches together. Add the curry powder, salt and enough mayonnaise to bind the ingredients together lightly. Mix well and season to taste. Heat the olive oil in a pan. Roll cubes of tofu in black pepper and fry until lightly golden and crisp. Add curry leaves and fry for a few minutes until crisp. Serve with the salad. Per serving: 1118.9kJ, 6.5g protein, 16.5g fat, 20.9g carbs
Wine: Lourensford Viognier 2007

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How to:

Make crispy onion rings

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