<<< o >>> Cranberry Salad by Simone <<< o >>> Super Value and a Super Giveaway <<< o >>> Lentil Chopped Liver by Gloria G. <<< o >>> Baby Bok Choy with Garlic & Ginger - Vietnam <<< o >>> Moroccan chicken — Morocco <<< o >>> Gluten Free Around the World <<< o >>> Original Girl Scout Cookies Copycat Kosher <<< o >>> Chicken Cacciatore inspired by Mario Batali Copycat Kosher <<< o >>> Paderno Spiralizer <<< o >>> Paderno Spiralizer <<< o >>>

Kosher Side Dishes

Bookmark and Share
Crispy Crunchy Onion Rings PDF Print E-mail

Starters and Sides Made Easy
By Leah Schapira and Victoria Dwek
Mesorah Publications

From Leah: Crispy crispy onion rings- Did I mention that they are crispy? Panko is by far the crispiest crumb there is, but you can use corn flake crumbs instead. But if you really want that crunch, crunch, crunch, get those panko crumbs into your pantry.


2 medium onions (or 1 large sweet onion)
½ cup cornstarch
¼ cup flour
½ tsp. paprika
1 tsp. garlic powder
1½ tsp. salt
pinch coarse black pepper
½ cup water
1½ cups panko crumbs
oil, for frying


Peel and slice onions into ½-inch rounds. Separate the rings. If your onions have very thin layers, keep two rings together. You don't want your onion rings to be limp.
In a shallow bowl, combine cornstarch, flour, paprika, garlic powder, salt, and pepper. Stir in water to form a thick paste (resist the temptation to add more water).
Place the panko crumbs into a second shallow bowl.
Add an onion ring to the batter and use a spoon to help coat. Dip onion ring in the panko crumbs and use a spoon to help coat completely.
Heat 2 inches of oil in a saucepan. When oil is hot, add onion rings and fry for 2-3 minutes. You do not need to flip the rings. Drain on paper towels and serve hot.


Yield: 16 - 18

Recipe: kosher, parve, snack, side dish

Add a comment
<< Start < Prev 11 12 13 14 15 16 17 18 19 20 Next > End >>

Page 18 of 177
round-facebook round-twitter pinterest round-rss
World Of Judaica