Crumbed Onion Rings
Serves As many as you preparePrep 20 minCook 3–5 minBy Michelle Hanlon
Homemade crispy onion rings that are worth making in a larger batch because they freeze well and can be cooked straight from frozen.
If you prefer battered onion rings, still coat and freeze the rings in cornflour first. The preparation and freezing principle remains the same. Deep frying gives the best result. Onion rings make a great side for burgers, hotdogs and wraps and are worth preparing in bulk so you have an easy grab-and-cook option in the freezer.
Ingredients
- Onions — as many as you want to prepare
- Cornflour
- Egg mixture
- Breadcrumbs — preferably a 50/50 mixture of plain and panko crumbs
- Oil for deep frying
- Salt or seasoning to serve
Method
- 1Peel the onions and slice them across the onion to create complete rings. Choose the thickness you prefer.
- 2Separate the rings and place them in a bowl of water. Drain and pat them dry.
- 3Coat the onion rings well in cornflour. Cornflour works particularly well because it sticks to the onion and helps the next coating adhere.
- 4Place the coated rings on a flat tray and freeze.
- 5Once frozen, follow the Pantrix crumbing process. Dip into the egg mixture and then breadcrumbs. Double crumb the onion rings for a good coating.
- 6At this stage you can either refreeze them raw or begin cooking them.
- 7For deep frying, heat the oil to approximately 180°C. If eating immediately, cook until golden and crispy, drain, season and serve.
- 8If preparing them for later, fry only until slightly golden, drain, place back onto a flat tray and freeze. Once frozen, transfer to freezer bags or containers.
- 9Cook from frozen when required.