Serves 1
Directions
- 1Peel the ends of the Spanish onion.
- 2Remove the outer skin of the onion.
- 3Slice the onion about a half-inch thick.
- 4Separate the onion slices into individual rings.
- 5Place the onion rings in a bowl.
- 6Add a little bit of flour to the onion rings and set them aside.
- 7Pour about 3 cups of ice-cold club soda into a mixing bowl.
- 8Add 3 to 4 cups of all-purpose flour to the bowl.
- 9Add about a third of a cup of corn starch to the mixture.
- 10Add baking powder to the mixture.
- 11Season with salt to taste.
- 12Add pepper to the mixture.
- 13Mix until you get a nice batter, adding more club soda if it's too thick.
- 14Dredge the onion rings in the batter.
- 15Place the battered onion rings into Panko breadcrumbs.
- 16Press the onion ring firmly into the breadcrumbs to coat.
- 17Deep fry the onion rings at 350°F (175°C) until golden brown and crispy.
- 18Remove the onion rings from the fryer once they are perfectly golden.
- 19Place the fried onion rings on a plate.
- 20Sprinkle with truffle garlic salt.
- 21Serve and enjoy, optionally with sriracha.
Ingredients
- 1 whole Spanish onion
- flour
- 3 cups Club Soda
- 3 cups All-purpose flour
- 0.33 cup Corn starch
- Baking powder
- to taste Salt
- to taste Pepper
- Panko breadcrumbs
- Truffle garlic salt
- Sriracha
Equipment
knifecutting boardbowldeep fryertongschopsticksplate
Tips
- Use ice-cold club soda for the batter to ensure crispiness.
- Use one hand to dredge in batter and the other for breadcrumbs to keep it clean.
- Deep fry until golden brown (GBD) or until desired crispiness is achieved.
- Add truffle garlic salt for extra flavor.
- Sriracha can be added for a spicy kick.
- Corn starch is the magic ingredient to make them crispy.
- If the batter is too thick, add more club soda.
- Push the inner part of the onion out to create rings and separate them.
- Cut the onion about a half-inch thick for ideal rings.
- Peel the onion from both ends before slicing.
- Cut both ends of the onion and remove the outer layers before slicing.
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