This post may contain affiliate links, which means I’ll receive a commission if you purchase through my links, at no extra cost to you. Please read full disclosure for more information.
🇺🇸 A New York-style aperitif
Surely born in the land of the Brisith, crispy onion rings are above all fried onion fritters, a classic of New York cuisine. Finger food, convenient to eat and prepared to be enjoyed with the fingers, is ideal for a successful aperitif!
💙 Why you'll love this recipe
- She's a vegetarian
- It's super easy to make
- All you need isa handful of ingredients
🧅 What ingredients do you need?
Here are the ingredients you'll need to prepare this recipe. Quantities can be found in the recipe card at the end of this article.
- Onions: you can have yellow or red, it's up to you!
- Flour: I use all-purpose flour, which I find works very well for this recipe.
- Olive oil
- Water
- Eggs
- Panko breadcrumbs: this is a type of breadcrumb used in Asian cuisine. I find it much better than traditional breadcrumbs, and since I discovered it, I've been using it everywhere. It can be found in Asian grocery stores/world cuisine or on the Internet. Of course, if you don't have any, you can use traditional breadcrumbs.
- Spices: sweet paprika and cumin
- Fine herbs
- Salt and pepper
- Frying oil: you can use sunflower oil, but it's hard to find at the moment. It can be replaced by avocado or peanut oil.
- For the sauce: Greek yogurt and the herbs of your choice (chives, dill, mint, parsley, basil, etc.).
🥚 Which eggs to choose?
Ideally pasture-raised organic. You can refer to the Eco Tips I've written on eggs to help you choose the right ones.
💡 Tips for making the best crispy onion rings
- Check that your frying oil is hot (around 355°F/180°C) before putting in your fritters. You can use a kitchen thermometer, as I do, or drop a drop of water into the pan. If it sizzles, you can use it now.
- Also, make sure your frying oil isn't too hot: if it is, your oil will first darken before turning black. And then your fritters (and the fried food) risk burning too, and will be fried on the outside but raw on the inside.
- Don't put too many onion rings in the pan at once, as this may cause the frying oil temperature to drop too much. Put one in a small saucepan, two in a medium-sized one and a maximum of three in a very large one.
- At the moment, there's a shortage of sunflower oil : I've discoveredavocado and peanut oil, which are the rare oils that can be used for frying thanks to their fairly high smoke point. So don't hesitate to vary your pleasures with these oils.
💡Frequently Asked Questions
If your oil hasn't turned black, you can wait for it to cool down and put it back in the bottle for repeated use. Otherwise, don't pour your frying oil down the sink, or it will clog up. The best thing to do is to put it back in the bottle once it's cooled down (very important, otherwise it'll leak and your funnel will melt, as it did for me the first time), then take it to a waste disposal site with hazardous waste or special household waste. And if that's impossible, at least put it in the non-recyclable waste garbage can.
Store your onion rings for up to 24 hours in an airtight tin in the fridge. After that, they'll lose all their crispness...
To reheat them, just pop them in the oven and you're ready to go!
If you make these homemade onion rings, it would be so nice to leave me a comment and rate the recipe ⭐️⭐️⭐️⭐️⭐️. You can also tag me on Instagram, Pinterest, Facebook or Tik Tok, or even send me a photo, I love seeing my little dishes in your homes!
📖 Recette
Homemade onion rings
Ingredients
For the dough
- ¾ ⅛ cups all-purpose flour
- 1 pinch salt
- 1 tablespoon olive oil
- ⅔ to ¾ cup water
- 1 egg white
For onions
- 3 onions
- 2-3 eggs
- Panko breadcrumbs
- Sweet paprika
- Cumin
- 1 handful herbs
- Salt
- Pepper
- 4 ¼ cups frying oil adjust based on the size of your pot
For sauce (optional)
- Greek yogurt
- Herbs of your choice (chives, dill, parsley, basil, mint, etc...)
Instructions
- Place the flour in a bowl and make a well in the center. Add the olive oil, a pinch of salt and the warm water. Mix well: you should obtain a very light dough that can just barely coat your fingers (the amount of water depends on the quality of your flour). Leave the dough to rest for 30 minutes to 1 hour.
- Slice the onions and heat the frying oil in a saucepan. Just before using the dough, beat an egg white until stiff and fold into the dough.
- Dip the onion rings in the batter. Then dip them in the flour, beaten eggs and Panko breadcrumbs, mixed with paprika, cumin, salt, pepper and herbs.
- Place the onion rings in the frying oil until golden brown. Meanwhile, prepare the sauce by mixing the crème fraîche and finely chopped herbs.
- Place the onion rings on kitchen paper and serve hot with the sauce!
This post may contain affiliate links, which means I’ll receive a commission if you purchase through my links, at no extra cost to you. Please read full disclosure for more information.
Répondre