OLD FASHIONED ONION RINGS RECIPE | ALLRECIPES
This is an actual recipe from a former employee of a popular drive-in restaurant. Crispy coated onion rings like the pro's make!
Provided by JeanieMomof3
Categories Onion Side Dishes
Total Time 18 minutes
Prep Time 15 minutes
Cook Time 3 minutes
Yield 3 serving
Number Of Ingredients 9
Steps:
- Heat the oil in a deep-fryer to 365 degrees F (185 degrees C).
- Separate the onion slices into rings, and set aside. In a small bowl, stir together the flour, baking powder and salt.
- 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. Dip the floured rings into the batter to coat, then place on a wire rack to drain until the batter stops dripping. The wire rack may be placed over a sheet of aluminum foil for easier clean up. Spread the bread crumbs out on a plate or shallow dish. 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 seasoning salt, and serve.
Nutrition Facts : Calories 641.2 calories, CarbohydrateContent 68.3 g, CholesterolContent 68.5 mg, FatContent 34.6 g, FiberContent 3.5 g, ProteinContent 14.3 g, SaturatedFatContent 5.7 g, SodiumContent 1271.5 mg, SugarContent 7.9 g
ONION BHAJIS RECIPE | BBC GOOD FOOD
Serve your crispy onion bhajis with cooling cucumber and mint raita as a snack, or eat alongside a homemade Indian curry. You'll be surprised by how easy they are to make
Provided by Lulu Grimes
Categories Side dish, Snack, Starter, Vegetable
Total Time 50 minutes
Prep Time 30 minutes
Cook Time 20 minutes
Yield Makes 12
Number Of Ingredients 10
Steps:
- Soak the onion in cold water while you make the base mix. Sift the flour and baking powder into a bowl, then add the chilli powder, turmeric, chopped chilli and a good sprinkling of salt. Mix in about 100ml of cold water to make a thick batter – add a splash more if it feels too stiff.
- For the raita, peel the cucumber and grate it into a sieve set over another bowl. Mix the remaining ingredients with some seasoning and the drained cucumber – squeezing out any extra moisture with your hands – then spoon into a small serving bowl.
- Drain the onion well and mix it into the batter. Heat about 5cm of oil in a wok or deep pan. Do not fill the pan more than a third full. Add a tiny speck of batter. If it rises to the surface surrounded by bubbles and starts to brown, then the oil is hot enough for frying.
- Lower heaped tbsps of the bhaji mixture into the pan, a few at a time, and cook for a few mins, turning once, until they are evenly browned and crisp, so about 3-4 mins. Drain on kitchen paper, sprinkle with a little salt and keep warm while you cook the rest. Serve with the raita.
Nutrition Facts : Calories 86 calories, FatContent 5 grams fat, SaturatedFatContent 1 grams saturated fat, CarbohydrateContent 7 grams carbohydrates, SugarContent 2 grams sugar, FiberContent 1 grams fiber, ProteinContent 3 grams protein, SodiumContent 0.3 milligram of sodium
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