I learned to do this during my restaurant internship days. Onion rings were a big favourite at that particular restaurant because it was prepared with so much effort, time and love. I have not found this method anywhere else on the internet so I thought it's worth giving it a shot. An American chef started this when the restaurant first opened and to this date, it remains one of the more successful dishes.
A fair bit of work so do this only if you have time, or if you have onions and milk to get rid of.
|Peel onions. The onions here are actually not big enough for onion rings but I'm only experimenting so I go ahead to use them.|
|Cut into one-inch rings and separate them|
|Soak them in milk and water overnight. Ensure all rings are separated and submerged.|
|Cling-wrap and store in fridge overnight.|
|A small kitchen joy: pulling the Cling-wrap so straight there is no crease.|
|Next day, scoop plain flour into your biggest mixing bowl at home. Add sea salt and black pepper. Black pepper should be visible when you mix them up|
|I used this bowl and found it was still not big enough but it's all I've got|
|Remove rings from milk and dip into flour mixing bowl|
|Toss and turn them with open palms ensuring they don't stick and are fully but not heavily coated|
|Dip them back into the milk bowl, then back again for a second round of flour coating. What did I say about having time for this?|
|Repeat for all rings. If flour gets lumpy, sieve it and remove lumps.|
|Spread them out in one layer before frying ensuring they don't stick.|
Sprinkle some flour on tray before laying them out.
|Uh-oh, open and deep frying is always not my thing. Thankfully,|
mom is always there for me
|Many are fried but few are chosen. OK, these are the better ones handpicked for photoshoot.|
Sprinkle with some sea salt flakes, very tasty!
|My mom, a veteran cook, actually says these taste better to her! |
See, God prospers my mistakes!