How long does it take to make Crispy Flour-Coated Rings?
Slice an onion for frying into rings, coat and fry in hot oil (about 180°C (355°F)) until golden.
Step by Step
| # | What to do | How long |
|---|
| 1 | Slice the onion into very thin rings, separate them and toss in flour. Shake off the excess in a sieve | 5 min |
| 2 | Heat the oil in a small pan over medium heat and fry the onion in batches for 3–4 minutes | 20 min |
| 3 | Transfer to paper towels and sprinkle with a pinch of salt | 1 min |
How to Tell It's Done
- until it is golden brown and stops bubbling
Tips
- When the onion stops bubbling, all its water is gone and it is crisp. Take it out just before it turns dark brown: it keeps browning on the paper.
- Don't overload the oil: every piece that goes in cools it down. Fry one piece as a test, then the rest in several batches, and transfer to paper towels.
Common Mistakes
- Keep the oil at 170–180°C (340–355°F): too cold, and the food soaks up oil; too hot, and it browns outside before the inside cooks. Without a thermometer, dip the tip of a wooden spoon in the oil: when medium bubbles form around it right away, the oil is hot enough.
The full recipe: Crispy Flour-Coated Rings →
Recipes with Crispy Flour-Coated Rings
All questions
