Crispy Onion Rings with Sauce

Ingredients

• 3 medium onions (Peeled and cut into slices approximately 2.5 cm thick)
• oil for frying (As needed for frying; heat to 175 °C)
• 1 cup 00 wheat flour (For the wet batter)
• 2 tbsp cornstarch (For the wet batter)
• 1 tsp baking powder (For the wet batter)
• salt (To taste, for the wet batter)
• 1 tbsp garlic powder (For the wet batter)
• 1 tbsp smoked paprika (For the wet batter)
• 1 tsp ground black pepper (For the wet batter)
• 0.667 cup cold water (Add gradually and adjust until a thick batter forms)
• 1 cup 00 wheat flour (For the dry coating)
• 2 tbsp cornstarch (For the dry coating)
• 1 tsp dried parsley (For the dry coating)
• salt (To taste, for the dry coating)
• 1 tsp garlic powder (For the dry coating)
• 1 tsp ground black pepper (For the dry coating)
• 1.5 cup panko breadcrumbs (For the dry coating)
• 0.5 cup mayonnaise (For the sauce)
• 2 tbsp ketchup (For the sauce)
• 1 tbsp Worcestershire sauce (For the sauce)
• 1 tbsp garlic powder (For the sauce)
• salt (To taste, for the sauce)
• ground black pepper (To taste, for the sauce)

Steps

1. 1

   Peel the onions and cut them crosswise into slices approximately 2.5 cm thick.

2. 2

   Carefully separate the layers to form rings. Remove the thin inner membrane from each ring.

3. 3

   Dry the rings very well with paper towels; a dry surface helps the batter adhere better.

4. 4

   In a bowl, mix the flour, cornstarch, baking powder, salt, garlic powder, smoked paprika, and black pepper to prepare the wet batter.

5. 5

   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.

6. 6

   In another bowl, combine the flour, cornstarch, salt, dried parsley, garlic powder, black pepper, and panko to prepare the dry coating.

7. 7

   Dip each onion ring into the wet batter and coat it completely.

8. 8

   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.

9. 9

   In a small bowl, mix the mayonnaise, ketchup, Worcestershire sauce, garlic powder, salt, and pepper until smooth. Set aside.

10. 10

    Heat enough oil in a deep pot or skillet to 175 °C (350 °F). Check the temperature with a kitchen thermometer.

11. 11

    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.

12. 12

    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 per serving

• appetizer
• vegetarian
• fried
• crispy
• sharing food
• with sauce