Alternative method to Onion Bhaji recipe - page 50

Lee from South Wales got in touch about Onion Bhajis.  Below is his preference on how to actually cook the bhajis.  It's also a good way of showing how the different temperatures of the oil can produce different results.  Lee says...  

"I really don't mind loads of oil, I believe it is essential. Also I made my first perfect onion bahjis the other day, I have a deep fryer and found the secret is to keep the heat on the lowest setting. this way they are crisp on the outside and nice and oily inside".

If you prefer an oilier bhaji, then give Lee's suggestion a try!

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