Crispy Onion Rings
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Usually these rings are prepared using a pancake batter that the onion is dipped through and then fried in hot oil, but this way they absorb a lot of oil resulting in a very greasy and heavy dish. This version is lighter and the rings come out much crispier.
Ingredients
3 large onions
3 tablespoons all-purpose flour
3 tablespoons cornmeal
2 tablespoons poppy seeds
1 teaspoon pepper
1 teaspoon paprika
1 teaspoon salt
buttermilk
oil for frying
Servings: 3-4
How to prepare crispy onion rings
- Peel the onions and cut into round slices about 0.5cm thick. Separate the rings from the slices, using only the first 4-5 rings from each slice since they are larger.
* store the remaining onion in the refrigerator, in a bag, for other dishes - Place the rings in a bowl and cover with buttermilk. Leave for 15-30 minutes in the refrigerator.
- Heat plenty of oil in a frying pan until very hot.
- Mix the remaining ingredients in a wide plate. Coat the onion rings on both sides in the flour mixture. Place them in the hot oil for about 1 minute, until golden.
- Remove with a spatula and place on paper towels to absorb excess oil.
- Serve immediately alongside a bowl of buttermilk dressing as a dip.
Cutting the onion and separating rings
Soaking in buttermilk
Coating the onion in flour mixture
Frying in oil