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Onion Rings

 INGREDIENTS:

  1. Onions 2 large
  2. All-purpose Flour 1 cup
  3. Corn flour 4 tbsp
  4. Black Pepper Powder 1/2 tsp
  5. Paprika Powder 1/2 tsp
  6. Baking Powder 1 tsp
  7. Salt to taste
  8. Chilled Water 1/2 cup
  9. Panko Breadcrumbs 1 cup
  10. Oil for deep frying

METHOD:

Serving size: 3-4

Peel the onions and slice them into 1/2inch-thick rings. Gently push the center out with your fingers. Separate into individual rings. Use medium to large rings for best results.

After separating, soak in cold water for 15–20 minutes. Pat completely dry before coating. This reduces sharpness and helps crispness.

Prepare breading station by setting out 3 wide shallow dishes. Whisk all-purpose flour, 2 tbsp corn flour, salt, black pepper powder, paprika powder, and baking powder together in the first dish.

In the second bowl, whisk together chilled water, equal parts corn flour and all-purpose flour, and a pinch of salt until smooth.

The slurry should coat the back of a spoon but not be too runny. Place breadcrumbs in the third dish. 

Dip each onion ring into the flour mixture, turning several times until fully coated.

Transfer to the slurry. Use a fork to turn until coated. Lift the ring with the fork and shake gently so the excess liquid drips back into the dish.

Immediately coat with breadcrumbs and press gently so crumbs stick well. Place on a wire rack and keep in the fridge for 20-30 minutes. Chilling helps the breadcrumb layer adhere better and firms up the coating, too.


Deep-fry the onion rings in batches in a preheated oil until golden brown. Remove to a wire rack.

Serve with either garlic mayo, sweet chili sauce, or mint yoghurt dip.




 
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