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Onion Rings with Smokey Texan Seasoning


2 large onions, cut into 1cm slices, rings separated
Oil, for deep frying
150 grams self-raising flour
40 grams Schwartz Smokey Texan Seasoning
180 ml sparkling water (ice cold)


Peel the onion and slice into rings about 1cm wide. Heat the oil to 180C in a heavy-based pan - it should be no more than 1/3 full.

Put the flour, Schwartz Smokey Texan Seasoning and sparkling water in a bowl and whisk together to form a batter.

Coat a small batch of onion rings in batter. Carefully lower into the hot oil and deep-fry until crisp and golden - about 2-3 minutes.

Remove with a slotted spoon and place on a piece of kitchen towel to drain. Repeat with the remaining onion and batter.

Serve with a dip of your choice.



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