Onion rings get a bad rap as those that are produced in the standard tex-mex or American chain restaurant are generally vile. Thick, crumb covered and all together too greasy to be enjoyable. Nasty!
So after a bit of research, I found the following recipe for home-made onion rings which are light and tasty.
- 120 g of corn flour (or plain flour at a push)
- 100 ml of soda water (or fizzy water) - col
- 250 ml vegetable oil (olive oil can't be used but rape seed can)
- One onion
- Cut up the onion into rings (about 1 cm thick) and then Blanch in boiling water. This cooks them a little and reduces cooking time so they are a little less greasy
- Mix the flour and soda water into a batter consistency. You can add flavouring so chili, garlic salt or even herbs work a treat.
- Heat the oil and test by dropping in a little batter. When it bubbles up, the oil is ready.
- Dip the onion into the batter and drop into the hot oil. When it bubbles up, leave it for a minute and then remove and pop on kitchen paper to drain.
These are lovely, crispy and not actually too greasy. Glorious
L xx
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