Crispy crunchy onion rings {recipe review}

By | October 26, 2013

onion-rings-1.jpg

This is the second of two recipes that I tested and shared from Leah Schapira and Victoria Dwek’s new cookbook, Starters & Sides Made Easy. Next up: the giveaway!

Okay. Wow. This recipe was definitely named correctly. These onion rings are beyond crispy, beyond crunchy. They’re like…super fantastically crispy crunchy. They’re the real deal, but easy to make. And when you think about it, there’s nothing much in them. What’s great about this is that they’re cheap as well as delicious. And cheap recipes are always appreciated, right? A few notes:

* Checking onions: In Israel at least, we check onions for possible bug infestation. You peel, slice in half, and look on either side of each halved layer as you peel them apart. That’s the quickest way, anyway. For this recipe, you slice the onions into rings, so you’ll need to check each ring. It isn’t a big deal, just something to keep in mind.

* Utensils: I mixed the batter in a 9-inch pie plate with raised sides, and I used an 8×8 baking dish for the breading. Using something with sides as opposed to a straight-edged plate gives you space to work and makes this mess-free. So, sides. Stick with sides.

* Frying: The recipe says to fry the rings in 2 inches of oil, but that sounded like it would result in a lot of oil going down the drain at the end. I fried in 1 inch (in a 2.4-quart pot) instead, and it totally worked.

Recipe at a glance:

  • Accessible ingredients? Definitely.
  • Multiple steps required? Well, yes. And anytime you make individual pieces of something, it will take more time than it would if you were making a casserole/cake/soup. But it’s a great dish to make as a treat.
  • Left with lots of dirty dishes? Not too bad.
  • Taste worth the effort? Yes and yes. Especially for a special occasion.
  • Make again? They’re on my Chanukah list already.

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1 Comment

Yiska Ben Avraham on October 27, 2013 at 9:50 pm.

Thank you so much for the oil temperature tips here – I very often make frying mistakes and am trying to figure out where I’m going wrong, and now I see that temperature is part of it!

Reply

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