TEMPURA ONION RINGS

These TEMPURA BATTERED ONION RINGS were so crunchy and light; the perfect accompaniment to any meal. They add texture and crunch when needed, for example, with sausage and mash.
In keeping with our weight loss philosophy - paying attention to what we eat, being honest about how much - we get to explore some fabulous recipes without any guilt. This weight loss method is the only one we and others have found fits into our daily (real) life, is easy to follow and most importantly, helps keep the weight off. Eating food like this!!
We were looking for lots of 'crunch' to go with this steak, because we ditched chips in preference to gnocchi. You can buy gnocchi ready made, and as we did with this meal, it can be boiled then lightly fried. It's a good alternative to chips, especially if you are indulging with these amazing onion rings.
We served ours with cavolo nero - an deliciously interesting vegetable to be recommended. This link will show you how we cooked it.
The batter was lighter than a standard batter and therefore saves on calories.
We didn't use bicarbonate soda either, as some recipes do, and they still turned out perfectly light and crunchy.
For the tempura batter (serves 4): 60g plain flour, 40g cornflour, salt and pepper, cold fizzy water. Mix the dry ingredients and slowly add enough water to a thin consistency that will stay on the back of a spoon. Dip raw onion rings into the batter and then into hot oil. You could use a small saucepan with enough oil to submerge the onion rings. Heat to around 170ºC - drop a little batter into the oil and if it rises to the surface and bubbles, that's about the right temperature.

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