Starters and Sides Made Easy
By Leah Schapira and Victoria Dwek
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