Crispy Onion Rings

They are generally a cross-sectional “ring” of onion dipped in batter or bread crumbs and then deep fried. Some would use onion paste (found in the frozen sections of supermarkets) but I personally think whole onion rings are the way to go. They are easy to make and taste oh-so-good. Dip your onion rings in ketchup or spicy sauces if you prefer. Now who can resist a plate of crispy crunch onion rings? I know I can’t!

Ingredients:
1-2 big white / yellow onion
1/4 cup flour
1/3 cup corn flour
2 tbsp instant mashed potatoes
1 tsp cayenne pepper / chilli powder
3/4 cup cold soda water
2-3 cups Panko (Japanese-style breadcrumbs), or as needed
salt
vegetable oil for frying (I’m using sunflower)

Serve 2 – 3

Recipe source: Food Wishes

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This is a packet of instant mashed potato. It is the secret ingredient in this recipe ;-). Use the leftover for your next meal.

Peel the onion and cut it into 1/4 thick and separate them into rings. Be gentle.

Cut them about 1/4 inch thick.

Perfect size for crispy onion rings 🙂

Combine the all the dry ingredients except Panko in a big bowl and stir in the cold soda water. Let it sit for about 10 minutes.

Dry ingredients.

The fizz in the soda water makes the batter light and airy.

In a separate bowl, pour in the Panko and leave a clean fork in it.

Panko aka Japanese breadcrumb can be found in all major supermarkets.

Working in badges, dredge the onion rings into the wet mixture and use a fork to pick up the rings and toss into the panko. Use the clean fork to pick up the onion rings and drop it into the vegetable oil which has been pre-heated in a deep pan.

Prepare two forks – one for dipping in wet batter, the other for picking the rings up from the Panko.

Like so.

Do not overcoat.

Give the rings enough space to crisp up 🙂

Remove from oil and place them on the baking rack. Season with generous amount of salt. Best to serve immediately if not, once you are done, place the baking tray in the pre-heated oven (90C / 190F) and keep them warm until you are ready to serve. I would suggest keeping them in for no more than 30 mins.