Deep-fried onion rings
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Fritrated onion rings are the easiest way to fry. Crispy skin and juicy insides are easy to achieve. Dip and crisp.
Ingredients for four
2 large onions 1 l sunflower juice for deep-frying
Frying dough
1 dl wheat flour 1 egg 2 tbsp breadcrumbs 4-7 tbsp milk 1 teaspoon baking powder 1 teaspoon salt
Place the cooking liquid in a saucepan and place under the lid.
Cut the onion into thick rings. Mix the frittata ingredients into a fairly thick mixture. Just enough to stick to the onion rings. Thin with milk to taste.
Test the lining of the pan by dropping a small piece of frying dough into it. If it starts to brown quickly, you have enough batter. Be careful not to burn it, though. The oil is extinguished by smothering, for example with the lid of a saucepan. Never with water.
Pyöritä the onion ring in the dough and drop into the oil with a fork. You can make a few onion rings at a time, so that the onion doesn’t cool down too much. Bake for a couple of minutes, drain and remove to a plate. Serve immediately, crisp and crunchy.
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