Per serving (132g)
Calories 393, Fat 37.7g, Saturates 2.5g, Sugars 3.6g, Salt 1.9g
Mix together the flours, bicarbonate of soda, turmeric, paprika and salt. Gradually whisk in the beer or water until you have a smooth, bubbly batter.
Fill a heavy based pan one third full with oil and place over a medium high heat.
Separate the onion slices into rings and dust with some plain flour.
When the oil is hot, dip the onion slices into the batter and place them carefully into the oil. Cook the onions in batches, taking care not to overcrowd the pan.
When golden brown and crispy, lift the onion rings out of the pan and drain on a plate lined with kitchen paper.
Serve hot, with your favourite sauces for dipping.
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