Onion Rings
Cuisines
Cooking Instructions
Cooking: 5 minutes
Notes:
Mix the onion paste with breadcrumbs, all-purpose flour, garlic powder, and salt to form a pliable batter for piping.
Pipe the onion mixture into ring shapes onto a greased, parchment-lined baking tray, creating single or double rings as preferred.
Freeze the piped onion rings for 5 to 6 hours until completely firm, which is essential for handling during the coating process.
Prepare a medium-consistency coating batter by whisking all-purpose flour, salt, and milk together.
Work quickly when taking the frozen onion rings from the freezer because they soften rapidly at room temperature.
Dip each frozen onion ring into the milk batter, roll thoroughly in breadcrumbs, and fry in medium-hot oil for 4 to 5 minutes until crispy and golden brown.
Blend Onions
Cut white onions into cubes and blend in a food processor until smooth, adding a splash of water if needed.
Make Onion Ring Batter
Combine the onion paste with breadcrumbs, all-purpose flour, garlic powder, and salt in a large bowl and mix well.
Pipe Rings
Transfer the batter into a piping bag and pipe ring shapes onto a greased, parchment-lined baking tray.
Freeze Rings
Place the tray in the freezer and freeze the onion rings for 5 to 6 hours until completely firm.
Prepare Coating Batter
Whisk all-purpose flour, salt, and milk in a bowl until you have a smooth, medium-consistency batter, and place breadcrumbs in a separate dish.
Coat and Fry
Dip the frozen onion rings into the milk batter, coat thoroughly in breadcrumbs, and fry in medium-hot oil for 4 to 5 minutes until golden and crispy.
Drain and Serve
Remove the onion rings with a slotted spoon, drain on paper towels, and serve hot.
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Ingredients
| White Onions | 4 |
| Breadcrumbs | 120 g |
| All-purpose Flour | 60 g |
| Garlic Powder | 1 tsp |
| Salt | ¾ tsp |
| All-purpose Flour | 120 g |
| Salt | ½ tsp |
| Milk | 240 ml |
| Breadcrumbs | 150 g |
| Oil | For deep frying |
