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How to:

Make crispy onion rings

Make a batter by whisking together a cup of flour, a cup of buttermilk and 1 egg. Mix in two tablespoons of parsley and season.

Heat oil in a deep pan. Dip each onion ring into the batter and fry until crispy and golden brown.Drain on absorbent paper.

Serve with wasabi mayo, made with a little wasabi paste mixed into good quality mayonnaise.

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Recipe by:	Abigail Donnelly
Serves:	4
Allergens:	Wheat free / Gluten free
Dietary considerations:	Low carb / Dairy free
Category:	Easy / Great value
Prep time:	15 minutes
Cooking time:	35 minutes
Ingredients: 1 red onion, thinly sliced Lemon-flavoured olive oil, to drizzle 6 anchovies 4 fresh bay leaves Freshly ground black pepper 300 g mini chicken fillets ½ cup Balsamic blaze 4 sweet potatoes
Cooking instructions: Preheat the oven to 180º C. Combine all the ingredients except for the sweet potatoes. Using a potato peeler, shave the potatoes into thin slices. Toss the shavings on a baking tray with the combined ingredients. Roast for 35 minutes until the potato shavings are soft and crispy round the edges. Cook's note: Balsamic blaze is a reduction of Balsamic Vinegar which provides richer a sweeter flavour than everyday Balsamic Vinegar, with a thick creamy consistency. If you can't find it, simply simmer Balsamic vinegar until reduced by at least a third. TASTE’s take: Lemon-flavoured olive oil is a great way to add flavour. Try it in salad dressings too. If you don't have it, simply add a couple of splashes of lemon juice along with regular olive oil.

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How to:

Make crispy onion rings

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