by Debre Barrett for £4.00
15th August 2007
Pages: 1 2
Cutting an oversized onion is actually quite tricky. Not much to grip on. We recommend a very large, very sharp knife. Et voila! It's onion, it's a ring! Now for the deep frying...
Lots of oil, into the pan.
Dip the onion into the batter...
Ah, the ring of fire. Just look at all that greasy goodness.
One portion of funion rings, coming up!