Who can resist onion rings when they arrive at your table in a crispy tangle of golden goodness? Here’s a fun take on a perennial favourite that will leave everyone fighting for the last one.
Makes 2 large or 4 small servings
Ingredients
1 large Spanish onion
1 cup unbleached all-purpose flour
3 to 4 cups vegetable oil, for frying
Beer Batter
1 cup unbleached all-purpose flour
1/2 tsp salt
1/2 tsp pepper, or chili powder if you want it spicy
1 tsp smoked paprika
1 cup beer (ale is best, but whatever you have will work)
1/2 cup + 2 tbsp water
Crispy Crumb Coating
1 cup fine fresh bread crumbs or panko (Japanese bread crumbs)
1 cup puffed rice
3 tbsp dry millet
1/2 cup unbleached all-purpose flour
1 tsp salt
1 tsp cumin
Method
Beer batter: In a medium bowl, combine 1 cup flour, 1/2 tsp salt, pepper and paprika. Pour in beer and water and stir until mixture is well combined. You may need to add some more water to adjust the consistency. The batter should be the texture of heavy cream (still on the thick side, but not gloppy), as you want a nice thin coat of batter on each ring. Set aside.
Crispy crumb coating: In a food processor, pulse bread crumbs and puffed rice until puffed rice is mostly broken up but still visible. Add in millet, 1/2 cup flour, 1 tsp salt and cumin and pulse once or twice to combine. Place in a medium bowl and set aside.
Slice onion into discs about 1-inch thick, and then undo each disc into rings. In a large zip-top bag, add 1 cup flour. Place onion rings inside, about 5 at a time. Toss rings around until well coated. This will help the batter stick once the rings are fried.
You should have about 20 rings. (Save the inner disc pieces, which are not ring-like, for another purpose.) To coat them in batter, set a baking sheet next to the bowl and dip each ring generously in batter until well coated. Place each coated ring on the sheet. Once all rings are coated, wash and dry your hands well.
Place another, clean baking sheet next to the crispy crunchy coating and dip each ring, one at a time, into the bowl, making sure you shake the bowl to coat each onion well. Try not to handle the rings too much. Lay each coated ring on the new, clean baking sheet. Once all the rings are prepared, line a third baking sheet with paper towel.
In a large frying pan or pot, heat oil to 325°F to 350°F. Gently place rings, about 4 at a time, in the hot oil and fry until golden, turning once, halfway through. Remove the rings when golden and allow to drain on the paper-towel-lined baking sheet before serving warm.
TIP If desired, make a dipping sauce by combining 1 cup mayonnaise with 1/4 cup barbecue sauce and 2 tsp hot sauce, or 1 cup mayonnaise with 2 tsp lemon juice and 2 tbsp finely chopped herbs.
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Joanna Notkin is a designer at heart, and food is her passion. With an eye for detail and a love of all things seasonal and local, Joanna approaches food in a way that is delicate and thoughtful. She brings together the flavours of each ingredient while honouring the fact that we truly eat with our eyes.
