Extra-crispy onion rings

Ingredients

• 1 large white onion
• Sunflower oil, for frying
• 6-8 tablespoons cornstarch
• 5 tablespoons chickpea flour
• 150 ml water
• 1 tablespoon apple cider vinegar
• 1 teaspoon salt
• 4 tablespoons breadcrumbs
• 4 tablespoons polenta
• 3 tablespoons sesame seeds
• 1 teaspoon garlic powder
• 1 teaspoon herbes de Provence
• 1 teaspoon thyme
• 1 teaspoon nutmeg
• ¼ teaspoon ground allspice (or black pepper)

Missing an ingredient?

• What to use instead of sunflower oil
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Instructions

1. Peel and wash the onion. Slice it about 3 mm thick with a mandoline and separate the rings with your hands.
2. Put the cornstarch in a bowl. In another, mix the chickpea flour with the water, vinegar and salt and whisk with a fork: you'll get a thin, slightly creamy batter. In a third, mix the breadcrumbs with the polenta, sesame seeds, garlic, herbs, pepper and nutmeg.
3. Dredge each ring first in the cornstarch so it's well coated; then in the batter, letting the excess drip off; and finally in the breadcrumb mixture. Lay them in a single layer, without stacking, on a large tray lined with parchment paper.
4. Let the rings rest for 5-10 minutes somewhere cool and dry so the coating firms up. At this point you can freeze them in bags to cook another day.
5. Heat plenty of oil in a deep skillet or heavy-bottomed pot over medium heat (175-180°C / 350°F). Fry the rings two at a time: they brown in about 1 minute (turn them over). Transfer them to a wire rack lined with paper towels.
6. In the oven: no need to let them rest. When you start coating them, preheat the oven to 220°C (425°F), place them on baking sheets lined with parchment paper and bake in batches, about 6-8 minutes per side.

Nutrition facts

Approximate, per serving (about 105 g). Calculated with data from USDA FoodData Central.