- 140g/5oz flour
- 2 eggs
- 1 tsp curry powder
- 1 tsp chilli powder
- 1 tbsp milk
- 100g/4oz red onion sliced
- 50g/2oz brie
- salt
- freshly ground black pepper
- pinch chopped coriander and chives
- 500ml/17fl oz vegetable oil for frying
- Heat the oil in a heavy-based sauce pan or wok on a medium heat (Gas 3/electric 120). It is important not to fry these on too high a temperature or they risk breaking apart. To test if the oil is ready, drop in a tiny amount of the batter. If it bubbles and floats to the surface then the oil is ready.
- Beat together the flour, egg, curry powder, chilli powder, milk, salt and pepper.
- Mix in the sliced onions and continue to gently beat, making sure not to crush or mash the onion slices.
- Next, take about a tablespoon of batter and press a cube of brie into the centre.
- Using another spoon, scoop the batter off the first spoon straight into the oil. Repeat until all batter is used.
- Fry until golden brown and crispy.
- Drain on kitchen paper.
- Season well and sprinkle with the chopped herbs.