Crispy Middle Eastern Spiced Onion Rings
Ingredients
- 2 pcYellow onion (sliced into 1cm rings)
- 150 gWheat flour (sifted)
- 50 gCorn starch (mixed with dry ingredients)
- 200 mlMineral water (ice cold)
- 1 tspCumin ground (powdered)
- 0.5 tspTurmeric powder (powdered)
- 0.5 tspSweet paprika (powdered)
- 1 pinchGray sea salt (for final seasoning)
- 500 mlSunflower oil (for frying)
- 1 tspSumac (ground)
Method
Onion rings with a crust that cracks under the teeth to release a melting, sweet heart. The scent of toasted cumin and the golden hue of turmeric rise from the hot oil.
- 1
Peel the yellow onions. Cut into regular slices about one centimeter thick. Separate the rings with your fingers without breaking them.
- 2
In a mixing bowl, sift the wheat flour with the corn starch, cumin, turmeric, paprika, and sumac. The mixture should be perfectly homogeneous and colorful.
- 3
Pour the very cold mineral water over the powders while whisking vigorously. Look for a thick pancake batter consistency that coats the spoon without running off immediately.
- 4
Heat the oil to 180°C. Dip the rings into the batter and plunge them into the oil. When the crust is golden and rigid, remove them and drain on paper towels. Salt immediately.
Frequently asked questions
How do you get this dish right?
- Use ice-cold water: the thermal shock with boiling oil creates micro-bubbles for an ultra-light crust.
- Never overcrowd your frying pot, or the temperature will drop and the onion will become spongy and greasy.
How long does this dish keep?
Eat immediately. If you need to keep them for a few minutes, place them on a rack in a warm oven, never in a closed container.
