Onion rings recipe

Ingredients

Method

1. Slice onion into thick discs and separate the rings as shown in the picture. You can use the middle tiny rings for your regular cooking. In a mixing bowl, first take the flour. Dust all the onion rings well to coat it. This is to ensure batter sticking to the onion later when we dip it in the batter.



2. Now add corn flour (white corn flour/starch), dried herb, garlic and baking powder to the bowl. Mix well with a whisk to ensure even mixing.



3. Add milk and mix well to make a batter, neither too thick nor too thin, just to give a even coating to the onion.



4. Dip each ring in the batter and arrange in a wire rack.



5. Take bread crumbs in a plate or broad bowl. Coat each dipped onion ring with the bread crumb and arrange in the wire rack or another plate.



6. Heat oil and put flame to medium. Fry the onion rings in medium flame until golden, turning once in between. Oil heat should be moderate, otherwise it will be darkening soon and wont be crispy. Drain in paper towel and sprinkle salt immediately over it.

Notes

• Onion should be sliced in correct thickness. Not too thin, not too thick.
• I used self rising flour, so adjust milk accordingly to get the right consistency.
• Original recipe used garlic powder, I used fresh garlic, chopped.
• Using wire rack helps the batter evenly coated in the onion. If you place in plate, then batter may be too much in the bottom.
• Also coating all the rings at a time first in batter and later all the rings in the bread crumb will be less messy. If you dip in batter and immediately coat each ring, then your hand will get too messy, ending up wasting bread crumbs too.
• To make fresh bread crumbs, just tear bread slices roughly and grind for 30 seconds in a mixer. 
• Use fresh bread crumb for best result. Dry ones will not be that useful in this recipe.
• Adding salt in the batter will make the onion rings less crispy. Also it may not keep crispy for long time.