Onion rings
6 servings
105 minutes
Onion rings are golden, crispy, aromatic pieces of culinary perfection with roots in French cuisine. The technique of battering and frying is believed to have originated from traditional cooking methods in France and later spread worldwide. Their delicate inner texture combined with a crunchy crust creates a stunning contrast of flavors. Seasoned with paprika and an airy batter made from beer and vodka, they acquire a special lightness and richness of taste. Onion rings are served hot and are perfect as a standalone snack or an accompaniment to main dishes. They can be dipped in sauces, added to burgers, or enjoyed on their own. This dish is a true embodiment of gastronomic comfort that captivates with its flavor from the very first bite.
1
Cut the onion into separate rings. Transfer the onion rings to a vacuum bag and place in the freezer for at least 1 hour (onion rings can be stored in the freezer for no more than 1 month).
- Onion: 2 heads
2
Before frying, take the onion rings out of the freezer, place them in a bowl, and let them thaw under cool running water.
3
Place the rings on a baking sheet lined with several layers of clean paper towels and dry them well. Carefully remove the inner film from each ring and discard it (if you don't do this, the rings will be soft). Set the onion rings aside.
4
Heat oil in a deep pan (wok) to 190°C. In a medium bowl, mix flour, corn flour, baking soda, baking powder, and paprika. In a small bowl, mix vodka and beer.
- Peanut butter: 2 jars
- Wheat flour: 1 glass
- Corn flour: 0.5 glass
- Baking powder: 1 teaspoon
- Soda: 0.3 teaspoon
- Paprika: 0.5 teaspoon
- Light beer: 0.8 glass
- Vodka: 0.3 glass
5
Continuously stirring, slowly pour the mixture of vodka and beer into the bowl with flour until you get a dough with the consistency of thick paint (part of the vodka and beer mixture may not be needed). It's okay if there are a few lumps of flour in the dough.
6
Dip one onion ring in the batter. The batter should coat it on all sides. Remove, let the excess batter drip off, and place it in a pan with oil: slowly immerse the ring in the oil, holding it by the edge, then release. Repeat this action with half the volume of rings.
7
Fry the onion rings on one side, then flip to the other and fry until golden brown (about 4 minutes). Transfer the rings to a large bowl lined with paper towels, sprinkle with salt, and shake.
- Coarse salt: to taste
8
Place the ready onion rings on a baking sheet and put them in an oven preheated to 100°C to keep them warm. Serve hot.