Crispy Onion Rings

About Crispy Onion Rings

Ingredients

• Medium white onions, peeled 4
• Egg whites 3
• Cayenne ½ tsp
• Salt to taste
• Black pepper powder ½ tsp
• Milk 2 tbsps
• Cornflour 2 tbsps
• Refined flour 2 tbsps
• Garlic powder 1 tbsp
• Panko breadcrumbs 2 cups
• Vegetable oil spray as required
• Oil to deep-fry

How to Make Crispy Onion Rings (Stepwise Photos)

Method

1. Preheat the oven to 200º C. Line a baking tray with butter paper.
2. Cut onions into 1 cm thick slices, separate the rings and keep them on a plate.
3. Take egg whites in a mixing bowl, add cayenne pepper powder, salt and black pepper powder and beat well. Add the onion rings and mix well. Add milk and mix well. Set aside to marinate for 10 minutes.
4. Add cornflour, refined flour and garlic powder and mix well.
5. Spread panko breadcrumbs in a large plate. Roll each onion ring in the breadcrumbs and keep on another large plate.
6. Heat sufficient oil in a deep pan.
7. Arrange some onion rings on the prepared baking tray and spray some oil on them, keep the tray in the preheated oven and bake till the rings become golden.
8. Slide in the crumbed onion rings into the hot oil and deep-fry on medium heat till golden. Drain on absorbent paper.
9. Arrange the oven baked onion rings on one plate and the deep-fried onion rings on another plate. Serve immediately.

Additional Tips and Tricks

About chef

Chef Rakesh Sethi

Chef RAKESH SETHI host of the show Tea Time on FOODFOOD Channel

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps