Sourdough Battered Onion Rings

These go beautifully with the Barbeque Bowl. Or as a side to anything you like.
150g refreshed starter
150g self raising or plain flour (both are good, self raising will make them bubble and crisp more)
50g cornflour
150g water

Sparkling water or beer to adjust consistency.

A large onion – or make fritters with any vegetables you like, or seitan nuggets…

Plenty of oil to fry, we have a deep-fat fryer but a couple of inches in a wok would do the trick.

Mix the first four ingredients well and leave in the fridge for at least an hour, but up to about twelve hours is fine, maybe even longer.

When you are ready to eat, remove the batter from the fridge and adjust the consistency with sparkling water or beer. You want it to be pourable but thick, there is a large margin of error so don’t worry. Heat the oil, a fryer should have a thermostat but if you are using a wok then test with a droplet of batter, it should puff and be immediately surrounded by bubbles.
Slice the onion into rings and dip them individually into the batter. Then drop each one carefully into the hot oil, keep them seperate and fry in batches.

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