200g of flour
1 teaspoon of sugar
1 teaspoon of baking powder
1 teaspoon of salt
50g of apple sauce
350ml of cold water
4 large onions, sliced into ½ cm rings
Sunflower oil (for frying)
Roasted nori flakes (Japanese seaweed)
The zest and juice of a lime
The zest of ½ an orange
Vegan mayonnaise (Jean Baton, AH)
1. Make the batter by combining the first six ingredients and whisking to produce a smooth batter.
2. Add the roasted nori flakes to the batter to create the flavour of the sea.
3. Dip some of the onion rings in the batter and carefully lower into your deep fryer (heated to around 180 degrees) and fry until crispy and golden brown. Drain on kitchen paper. Repeat until all the onion rings have been cooked.
4. Stir the citrus zest and juice into the mayo.
Food and wine paring
A Cava Seco with lots of bubbly foam and notes of nuts, toast, dried fruit and fresh citrus acids. The onion rings are crispy on the outside and soft on the inside: an indulgent snack. However, the citrus mayonnaise is a decisive element in this dish. It has been deliberately chosen to provide a good match for the fresh, bubbly wine.