Serves 1
Directions
- 1Start by adding 500g of gluten-free self-raising flour into a large mixing bowl.
- 2Add 5g of onion powder to the flour.
- 3Add a tiny bit of mace (optional) for a nice bit of spice.
- 4Add cayenne pepper for color and a little bit of heat.
- 5Add 10g of fine salt to the mixture.
- 6Add a small amount of turmeric to give the finished product color.
- 7Whisk all the dry ingredients together.
- 8Add two-thirds of the 760g of cold water to the dry ingredients and mix until it forms a thick slurry.
- 9Once incorporated, add the rest of the water and whisk until the batter is nice and loose.
- 10For ultra-crisp onion rings, peel the onion.
- 11Slice the onion into really nice thin rings.
- 12Remove the tough outer layer of the onion rings.
- 13Separate the onion into nice thin, perfect onion rings.
- 14Season some self-raising gluten-free flour with a bit of salt.
- 15Dip the onion rings into the seasoned flour first.
- 16Then dip the floured onion rings into the wet batter.
- 17Deep fry the onion rings, flipping them over, until they are ultra-crispy and perfectly golden.
- 18Season the fried onion rings with a little bit of fine salt.
- 19Serve onion rings with steak and red wine jus.
- 20For onion bhajis, remove the skin of the onion.
- 21Remove the root of the onion by cutting on each side.
- 22Follow the natural line of the onion to slice it thinly.
- 23Add a chilli, remove the seeds, and chop it up nice and fine.
- 24Grate some garlic into the chopped onions and chilli.
- 25Add some curry leaves to the mixture.
- 26Add a good pinch of salt and a small amount of mild curry powder.
- 27Mix the ingredients to combine.
- 28Add a tablespoon of self-raising flour and give it a good mix.
- 29Add a touch of the prepared batter into the onion mix, keeping it light to just bind the actual mix.
- 30Place neat little rounds of the bhaji mix into the deep fryer.
- 31Season the fried onion bhajis with salt and a touch of chilli honey and chopped chilli.
- 32Serve onion bhajis with coriander mayo, more chilli honey, and curry leaves.
- 33For frying fish, put a little bit of the batter into a squeeze bottle to spritz over the top of the fish.
- 34Dry the fish off.
- 35Dip the fish into the seasoned flour.
- 36Dip the floured fish into the wet batter.
- 37Add a little bit of extra batter for some extra crispiness on top of the fish while frying.
- 38Serve the fish with curry sauce and chilli oil.
Ingredients
- 500 g Gluten-free self-raising flour
- 5 g Onion powder
- Mace
- Cayenne pepper
- 10 g Fine salt
- Turmeric
- 760 g Cold water
- 1 Onion
- 1 Chilli
- Garlic
- Curry leaves
- Curry powder
- Fish
Equipment
Large mixing bowlWhiskKitchen scaleKnifeCutting boardFrying panDeep fryerTongsGraterSqueeze bottle
Tips
- The combination of rice, potato, tapioca, maize, and buckwheat starch in the gluten-free flour makes the batter ultra-crispy.
- Add turmeric to the batter for a nice golden color.
- For ultra-crispy onion rings, remove the outer layer of the onion rings as it can be tough.
- Onion rings made with this batter will stay crispy for hours.
- For onion bhajis, keep the batter nice and light, just enough to bind the mix.
- For frying fish, spritz a little extra batter over the top for additional crispiness.
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