I have such a backlog of recipes & reviews to put up on this blog and I am just not getting the time to do it all. It’s Ramadan and even though we technically have to work shorter hours, there’s just so much to do – managing office work & house chores & taking out as much time as possible for prayers & spiritual reflection.
Crispy Fried Onion Rings
- 2 large onions, cut into 1/4-inch slices
- 1 – 1 1/4 cups flour/maida
- 1 teaspoon baking powder
- 2 teaspoon salt
- 1 tsp garlic powder (optional)
- 1.5 tsp white pepper
- 2 tsp red chilli powder
- 1 tsp red chilli flakes
- 1 egg
- 3/4 cup – 1 cup milk
- 3/4 cup breadcrumbs (I use panko-style bread crumbs as they absorb less oil & are crisper)
- salt for sprinkling in the end
- oil for frying
- Chilli Mayo Dip (Recipe in the end)
- Heat the oil in a karhai/wok/deep pan once the onion rings preparation has been completed and you are ready to fry.
- Separate the onion slices into rings, and set aside. In a small bowl, stir together the flour, baking powder, salt & spices.
- Dip the onion slices into the flour mixture until they are all coated; set aside. Whisk the egg and milk into the flour mixture using a fork or whisk.
- Spread the bread crumbs in a large plate or tray.
- Create an assembly line with one container holding the onion rings, the second containing the flour batter, with the breadcrumbs in a plate/tray.
- Dip the floured rings into the batter to coat, hold them up so that the batter can drip away. I was in a hurry so I just added all the onion rings to the batter, covered it with a big plate and then shook so that it can mix properly.
- Place rings one at a time into the crumbs, and scoop the crumbs up over the ring to coat. Give it a hard tap as you remove it from the crumbs. The coating should cling very well. Repeat with remaining rings.
- Deep fry the rings a few at a time for 2 to 3 minutes, or until golden brown. Remove to paper towels to drain.
- Season with salt, and serve with Chilli Mayo dip.