Heat the oil in a deep heavy-bottomed saucepan, until very hot or until a breadcrumb sizzles in it (CAUTION: Hot oil is very dangerous. Do not leave unattended).
Place the flour and sparkling water into a bowl and whisk together to form a batter.
Add the chives and turmeric and mix well.
Dip the onion rings in the batter and then carefully lower into the hot oil and deep-fry until crisp and golden. Carefully remove with a slotted spoon and drain on kitchen paper.
To serve, place onto a serving plate and sprinkle with sea salt.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.