ONION RING

Ingredients

• 2 pieces Onion (medium size, sliced into 1 cm thick rings)
• 1/2 cup Cornstarch (for the wet batter, sifted)
• 1/2 cup Water (room temperature, mixed with cornstarch)
• 1 cup Breadcrumbs (plain or seasoned, for the outer coating)
• 2 cups Vegetable Oil (for deep‑frying, neutral flavor, 350°F (175°C) oil temperature)
• 1/2 cup Mayonnaise (full‑fat, room temperature)
• 2 tablespoons Sweetened Condensed Milk (adds a subtle sweetness to the sauce)
• 1 tablespoon Lemon Juice (freshly squeezed)
• 1 tablespoon Fresh Parsley (finely chopped, for garnish and flavor)
• 1/2 teaspoon Salt (for seasoning the batter)
• 1/4 teaspoon Black Pepper (freshly ground)

Instructions

1. Slice and Wash Onions

   Trim the tops and roots of the onions, then slice them into 1 cm thick rings. Rinse the rings under cold water until the water runs clear to remove the sharp onion aroma.

   Time: PT10M

2. Soak Onion Rings

   Place the washed onion rings in a large bowl of cold water and let them soak for 30 minutes. This step mellows the pungency and helps the coating adhere better.

   Time: PT30M

3. Prepare Wet Batter

   In a medium bowl, whisk together 1/2 cup cornstarch, 1/2 cup water, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until smooth.

   Time: PT5M

4. Set Up Breadcrumb Station

   Spread 1 cup breadcrumbs on a plate or shallow tray. This will be the final dry coating.

   Time: PT2M

5. Coat Onion Rings

   Remove the onion rings from the soak, pat them dry with paper towels, dip each ring into the wet batter, then immediately roll it in the breadcrumbs, pressing lightly to adhere.

   Time: PT5M

6. Heat Oil and Fry

   Fill the deep frying pan with about 2 cups vegetable oil and heat to 350°F (175°C). Fry the coated onion rings in batches, turning once, until golden‑brown, about 3‑4 minutes per batch.

   Time: PT7M

   Temperature: 350°F

7. Make Dipping Sauce

   In a small mixing bowl, combine 1/2 cup mayonnaise, 2 tablespoons sweetened condensed milk, 1 tablespoon lemon juice, and 1 tablespoon chopped parsley. Whisk until smooth.

   Time: PT3M

8. Drain and Serve

   Transfer fried onion rings onto paper towels to absorb excess oil. Serve hot with the prepared sauce on the side.

   Time: PT1M

Nutrition Facts

Calories

250

Protein

2 g

Carbohydrates

30 g

Fat

15 g

Fiber

2 g