Crispy Onion Rings with Sauce
Translated from Spanish, the language of the reel.
Ricette Per Tutti Ricette cooked this in an Instagram reel, in Spanish. SeeMeCook wrote it up from the reel as a full recipe, translated it into English, and added ingredient weights and nutrition.
Watch the original reelImported by Nazareth Simons on SeeMeCook
Golden and very crispy onion rings on the outside, tender on the inside, prepared with a spiced batter and a panko coating. Served freshly fried with a creamy mayonnaise, ketchup, and Worcestershire sauce.
- Time
- 45 minutes
- Equipment
- Stovetop
- Good for
- Snacks
- Cuisine
- American
- Contains
- Gluten, eggs, and fish
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Aros de cebolla
- 330 g
Masa líquida
- 125 g
- 16 g
- 4 g
- 9 g
- 7 g
- 2 g
- 160 g
Cobertura seca
- 125 g
- 16 g
- 1 g
- 3 g
- 2 g
- 90 g
Salsa
- 115 g
- 35 g
- 17 g
- 9 g
Weights are estimates. Together, the ingredients weigh about 1.06 kg before cooking, which is about 265 g per serving.
Steps
Peel the onions and cut them crosswise into slices approximately 2.5 cm thick.
Carefully separate the layers to form rings. Remove the thin inner membrane from each ring.
Dry the rings very well with paper towels; a dry surface helps the batter adhere better.
In a bowl, mix the flour, cornstarch, baking powder, salt, garlic powder, smoked paprika, and black pepper to prepare the wet batter.
Gradually add the cold water to the mixture, whisking until a thick, smooth batter forms. Add a few more drops of water if necessary, without making it too thin.
In another bowl, combine the flour, cornstarch, salt, dried parsley, garlic powder, black pepper, and panko to prepare the dry coating.
Dip each onion ring into the wet batter and coat it completely.
Transfer the coated ring to the bowl of panko and press it gently so the dry coating adheres on all sides. Repeat with the remaining rings.
In a small bowl, mix the mayonnaise, ketchup, Worcestershire sauce, garlic powder, salt, and pepper until smooth. Set aside.
Heat enough oil in a deep pot or skillet to 175 °C (350 °F) (350 °F (180 °C)). Check the temperature with a kitchen thermometer.
Fry the rings in small batches of 3 to 4 to prevent the oil temperature from dropping too much. Cook for 2 to 3 minutes, turning them if necessary, until golden and very crispy.
Remove the rings with tongs or a slotted spoon and drain them on a rack or paper towels. Serve immediately, while very hot, with the sauce.
Notes
Fry the rings in small batches to maintain the oil at 175 °C and achieve a crispy coating. Serve immediately after frying.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 605
- Protein
- 11 g
- Carbs
- 88 g
- Fat
- 23 g
- Fiber
- 6 g
Where the calories come from
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