Pour the oil into a large saucepan and heat until the oil is hot enough that it sizzles if you drop a tiny bit of onion in there. The temperature should be around 170 C.
Combine all of the dry ingredients together then stir to combine. Then, add in a couple of spoons of water and stir, add more water bit by bit until a thick gloopy batter is formed with no lumps remaining. It's crucial to not make the batter too thin here, as it needs to adhere and stick to the onions well.
Add the sliced onions into the batter and stir through until they are coated well in the thick batter. Take large spoonfuls of the coated onions and carefully place into the hot oil. Fry for around 3-4 minutes each side in batches until crispy and golden in colour. I did three at a time, try not to overcrowd the pan otherwise they'll stick together and the oil will reduce in heat.
Very carefully remove using a slotted spoon, and leave upon some kitchen towel to soak up any excess cooking oil. Once cooled slightly, eat and enjoy! :)
