Recipe extracted from Eat Your Greens by Pete Evans, Published by Plum, RRP $39.99. Photography by William Meppem.
- Sea salt and freshly ground black pepper
- Coconut oil or good-quality animal fat, for deep-frying
- 80g tapioca flour, for dusting
- 3 onions cut into 1cm thick rings, rings separated
For the vinegar salt
- 100ml apple cider vinegar or white wine vinegar
- 80g sea salt flakes
For the chipotle aioli
- 200g Aioli
- 1 tsp chipotle powder, or to taste
For the kombucha batter
- 140 g tapioca flour
- 2 Tbsp coconut flour
- 1/4 tsp bicarbonate of soda
- 160ml kombucha
- 2 egg whites, beaten
To make the chipotle aioli, place the aioli and chipotle powder in a small bowl and mix to combine. Set aside until needed.
To make the kombucha batter, place the tapioca and coconut flours and bicarbonate of soda in a bowl, season with salt and pepper and make a well in the centre. Add the kombucha and egg white, then whisk until smooth. Allow to stand for 10 minutes. Whisk again just before using.
Heat the oil to 180°C in a deep-fryer or large saucepan. (To test, drop a teaspoon of batter into the hot oil; if it starts bubbling straight away, it is ready.) Season the tapioca flour with salt and pepper. Working in batches, lightly dust the onion rings with the tapioca flour, then dip in the kombucha batter, shaking off the excess. Carefully place in the hot oil and deep-fry, turning occasionally, for 2-3 minutes, or until golden. Drain on paper towel.
Sprinkle the vinegar salt on the fried onion rings and serve with the chipotle aioli for dipping.