Ingredients:4 of the largest onions you can buy
3 cups salted buttermilk
2 cups of maida
1 pint of beer
3 tsp garlic powder
3 tsp paprika flakes
2 tsp dried oregano / thyme
2 tsp parmesan powder (optional)
3 tsp salt
Method:
Cut the onions across their equators into 1 cm rings. Separate the rings and soak them in the salted buttermilk for about 1 hour.
Take two large bowls. In one, put 1 cup of maida and salt it (about 1.5 tsp) – stir through to make sure salt is evenly distributed. In the other, put in 1 cup of maida, garlic powder, paprika, dried herbs, parmesan, 1.5 tsp salt and the beer. Gently mix through till you get a nice batter. Drain the onion rings. Dip them in the dry maida and dust off excess flour – then dip in batter and drop into hot oil. Fry till golden. These are the crispest onionrings I’ve had in a while. Fiddle around with the seasoning if you like… Puree some roast red pepper, a couple of tablespoons of mayo, cream cheese and some Tabasco for a dip that goes perfectly!
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hi genesia!
ReplyDeletethis onion rings are really good. is this your new idea? keep it up. i like onions very much. i try this dish in my kitchen.
wow preethi! thanks so much for commenting. :-)onion rings are as old as the hills and come in all forms and flavours... but these are a favourite...
ReplyDeletewhat i try to do in this column in research recipes, comparing them against ones we use at home and in our catering business and then sort of put them together to make one that 'works' which i publish.
:-)