Fried Onion Rings

Ingredients

• 2 units Onions (large, peeled and seeded)
• 95 g Cornstarch (maïzena)
• 150 g All-purpose flour
• 1 cuillère à café Baking powder
• 1 cuillère à café Fine semolina
• 2 cuillères à café Sweet paprika
• 180 g Breadcrumbs (preferably panko for extra crunch)
• to taste Salt
• to taste Ground black pepper
• 1 unit Egg
• 250 ml Milk (whole or semi-skimmed)
• 500 ml Frying oil (sunflower or peanut) (to reach 2‑3 cm depth in the pot)

Instructions

1. Cut the onions into rings

   Peel the onions, remove the ends, then cut them into rings about 0.5 cm thick. Separate the rings with your finger.

   Time: PT5M

2. Prepare the coating batter

   In a bowl, mix the flour, cornstarch, baking powder, semolina, paprika, salt and pepper. Add the beaten egg, then gradually incorporate the milk while whisking until you obtain a smooth, slightly thick batter (similar to pancake batter).

   Time: PT7M

3. Let the batter rest

   Let the batter rest for 10 minutes at room temperature. This allows the cornstarch to absorb the liquid and thicken slightly.

   Time: PT10M

4. Coat the onion rings

   Take a ring, dip it into the batter using a spoon or fork, let the excess drip off, then roll it in the breadcrumbs until fully coated. Repeat with all rings and place them on a plate.

   Time: PT5M

5. Heat the oil

   Pour the oil into the pot, heat over medium‑high heat until it reaches 175‑180 °C (test with a thermometer or by dropping a small piece of batter which should fry immediately).

   Time: PT5M

   Temperature: 175-180°C

6. Fry the rings

   Place the rings, two at a time, into the hot oil. Fry for 2 minutes on each side, turning regularly until golden and crispy.

   Time: PT8M

   Temperature: 175-180°C

7. Drain and season

   Remove the rings with a slotted spoon, place them on paper towels, then sprinkle salt immediately for good penetration.

   Time: PT2M

8. Serve

   Arrange the rings on a platter, accompany with ketchup or your favorite dip sauce and enjoy immediately.

   Time: PT0M

Nutrition Facts

Calories

250

Protein

5 g

Carbohydrates

20 g

Fat

15 g

Fiber

2 g

Ingredient Substitutions

• Instead of Onions: shallots
• Instead of Cornstarch (maïzena): potato starch
• Instead of All-purpose flour: whole wheat flour
• Instead of Baking powder: baking soda (½ tsp)
• Instead of Fine semolina: wheat semolina
• Instead of Sweet paprika: sweet powdered chili
• Instead of Breadcrumbs: crushed dry biscuits
• Instead of Ground black pepper: white pepper
• Instead of Egg: apple sauce (½ cup) for egg-free version
• Instead of Milk: almond milk, water + a bit of melted butter
• Instead of Frying oil (sunflower or peanut): peanut oil, canola oil

Equipment Needed

• Sharp knife
• Cutting board
• Mixing bowl (large)
• Whisk or spatula
• Egg bowl
• Spoon or fork for coating
• Serving plate
• Paper towels
• Pot or deep fryer
• Kitchen thermometer (optional) (optional)
• Kitchen tongs

Critical Steps — Do Not Skip

• Cut onion rings to uniform thickness
• Achieve a smooth batter without lumps
• Maintain oil at 175‑180 °C throughout frying
• Do not overcrowd the pot to avoid temperature drop

Chef Tips from the Video

• Sprinkle a little extra paprika on the rings right after frying to intensify the color
• Serve with a homemade yogurt and herb sauce for a fresh touch

Troubleshooting

Storage

Refrigerator: Store in an airtight container 1‑2 days, reheat in the oven to regain crispness.

Freezer: Can freeze up to 1 month; thaw then reheat in the oven at 180 °C.

Room temperature: Consume immediately, otherwise the crunch is lost.

Make-Ahead Tips

• Cut the onions and keep them chilled in ice water until coating
• Prepare the batter ahead of time and let it rest 30 minutes
• Coated rings can be kept 30 minutes in the refrigerator before frying