Crispy Onion Ring Snack Recipe

Ingredients

• 2 pieces Onion (large, round, skin removed, sliced into rings)
• 1/2 cup All-Purpose Flour (sifted)
• 2 tablespoons Corn Flour (fine corn starch)
• 1/2 teaspoon Salt (fine sea salt)
• 1/2 teaspoon Paprika Powder (sweet paprika)
• 1/2 teaspoon Garlic Powder (granulated)
• 1/2 teaspoon Oregano (dried)
• 1/2 teaspoon Baking Powder (not baking soda)
• 1 teaspoon Crushed Red Chili Flakes (adjust to heat preference)
• 3-4 tablespoons Water (just enough to make a thick batter)
• 1 cup Bread Crumbs (fine breadcrumbs; panko can be used for extra crunch)
• 2 cups Vegetable Oil (neutral oil with high smoke point (canola, sunflower, peanut))

Instructions

1. Peel and Slice Onions

   Remove the outer skin of the onions, then slice them into thick rings using a knife or slicer. Keep the larger rings for coating and set the smaller pieces aside for other uses.

   Time: PT5M

2. Soak Onion Rings

   Place the sliced rings in a bowl of cold water (or ice water) and let them soak for 5‑10 minutes. This reduces the sharp bite and helps the rings stay crisp after frying.

   Time: PT7M

3. Drain and Dry

   Drain the water and pat the onion rings completely dry with paper towels. Any moisture will prevent the batter from sticking.

   Time: PT3M

4. Prepare the Dry Batter Mix

   In a large bowl combine 1/2 cup all‑purpose flour, 2 tbsp corn flour, 1/2 tsp salt, 1/2 tsp paprika, 1/2 tsp garlic powder, 1/2 tsp oregano, 1/2 tsp baking powder, and 1 tsp crushed red chili flakes. Mix well.

   Time: PT5M

5. Make the Batter

   Gradually add water (about 3‑4 tbsp) to the dry mix while whisking until you obtain a thick batter that clings to the back of a spoon.

   Time: PT2M

6. Coat the Onion Rings

   Dip each dried onion ring into the batter, ensuring it’s fully covered, then roll it in the bread crumbs. Place the coated rings on a tray.

   Time: PT5M

7. Heat the Oil

   Pour vegetable oil into the deep pan (about 2 inches deep) and heat over medium‑low flame until it reaches roughly 350°F.

   Time: PT2M

   Temperature: 350°F

8. Fry the Onion Rings

   Carefully add a few coated rings at a time. Fry for 3‑4 minutes, turning once, until they turn golden‑brown and crisp. Remove with a slotted spoon and drain on paper towels.

   Time: PT10M

   Temperature: 350°F

9. Drain and Rest

   Place the fried rings on a plate lined with paper towels to absorb excess oil. Let them rest for a minute before serving.

   Time: PT2M

10. Serve

    Serve the hot onion rings with ketchup, mayonnaise, or your favorite chutney. Enjoy with tea or as a party snack.

    Time: PT1M

Nutrition Facts

Calories

330

Protein

4g

Carbohydrates

30g

Fat

18g

Fiber

2g