Crispy Middle Eastern Spiced Onion Rings

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.

• Prep time: 20 min
• Cook time: 15 min
• Difficulty: Easy
• Calories: 254
• Protein: 5 g
• Carbs: 46 g
• Fat: 5 g

Ingredients

• 2 piece Yellow onion ( sliced into 1cm rings )
• 150 g Wheat flour ( sifted )
• 50 g Corn starch ( mixed with dry ingredients )
• 200 ml Mineral water ( ice cold )
• 1 tsp Cumin ground ( powdered )
• 0.5 tsp Turmeric powder ( powdered )
• 0.5 tsp Sweet paprika ( powdered )
• 1 pinch Gray sea salt ( for final seasoning )
• 500 ml Sunflower oil ( for frying )
• 1 tsp Sumac ( ground )

Instructions

1. Onion preparation

   Peel the yellow onions. Cut into regular slices about one centimeter thick. Separate the rings with your fingers without breaking them.

2. Dry mix preparation

   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. Frying batter

   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. Frying and finishing

   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.

Chef's tips

• 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.

Storage

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.