About:

I have been craving onion rings and tried this variant.  These were AMAZING because they truly tasted like the real deal.

To enhance the taste, I added fresh Italian seasoning to give the rings a peppy, lively flavour and some cayenne pepper to give spicy kick. They are perfect with the dipping sauce.

Be sure to top with some fresh herbs too (If desired).

Yields: 2-3 servings
Preparation time:  10 minutes
Cooking time- 5-8 minutes/batch

OR

Baking time-15-20 minutes

Ingredients:

• White onions-2 large
• Olive oil/oil spray –for baking/cooking

For coating:

• Plain flour-3-4tbsp
• Corn starch-2tbsp
• Low fat yogurt-1/2 cup (add water about ¼th-1/3^rd cup as required to make a thick butter milk consistency)
• Salt-to taste
• Paprika/chilli powder-1/2-1tsp(as spice preferred)
• Vinegar-1tbsp
• Fresh/dry thyme-2tsp
• Dry flour- for dipping

Procedure:

• Wash and slice onions and cut into rings about 1/3”thick, dry each slice by blotting with paper towel.

Bowl1

• Place a dry flour

Bowl2:

• In a shallow bowl Combine plain flour, corn starch, salt, chilli powder/paprika and add thick butter milk slowly mixing well until a dropping consistency batter is obtained.

For coating:

• Dip the onion slices n the dry flour bowl (bowl 1)
• And then dip the flour coated onion rings into the batter and flip to coat completely.
• Tap gently to drip off the excess batter.

For cooking on stove top:

• Heat a skillet/pan on a medium low heat, drizzle some oil and place the batter dipped onion rings and make sure not to crown the pan and work in batches.

• Shallow fry until golden, flipping occasionally about 4-5 minutes. (make sure to cook on a medium heat as it helps even cooking)
• Repeat with the remaining rings

For baking:

• Pre-heat the oven at 220deg C (Fan assisted), line the baking tray with foil/baking sheet-spread some oil to grease the sheet and set aside.
• Arrange on the prepared baking sheet and bake for 15-18 minutes (flipping halfway) or until browned on both sides.

Note:

• Can retain the tomato slices without removing the pulp and follow same to make coated slices
• Alternatively green tomatoes can be used.
• Make sure the tomatoes are firm and slices are thick.