I love onion rings! My earliest recollection were the burger king ones and I still continue to enjoy those. However, restaurant standard onion rings are actually very easy to make and its way better than the burger king ones.
Ingredients (Serves 2 to 4)
- 2 Large Yellow Onions (If you feel like pampering yourself, spend more on the Large White Onions from Australia. They have a milder, sweeter taste)
- 2 cups of coconut milk (full cream milk will also do)
- 1 whole egg
- 2 cups of corn flour
- 2 cups of Japanese breadcrumbs
- Paprika
Getting it Done!
- After removing the tops, bottoms and skin of the onions, make slices 1 finger width thick
- Using your hand carefully push out the rings from the slices, start from the inner rings to the outer rings
- Place the onion rings in a medium baking tray, add the milk and a generous pinch of salt, pepper and paprika
- Gently toss the rings and let it marinate for at least an hour
- Place the egg (beaten), the flour and breadcrumbs into 3 separate medium bowls that are very dry
- Over a medium heat, in a medium heavy bottom pot, bring 5-6 cm deep of oil (any vegetable oil, palm or peanut oil) to 180 degree Celsius (or when a wooden chopstick bubbles rapidly when placed into the oil)
- Using this sequence, coat the rings – Flour, Egg then Breadcrumbs
- Tip to make extra crunchy rings – Repeat the sequence to create a double coat and set aside
- Gently place 4 to 5 rings into the oil at one time, do not over crowd as the oil temperature will drop too rapidly and the rings will end up soggy
- Gently turn the rings occasionally to cook both sides and remove when golden brown
- Place on paper towels to drain excess oil before placing on a drying rack to cool
- Sprinkle some salt on top when the rings are cooling
- Done!
FromHeadToPlate 