Onion rings in batter

Description

Know that there are already on the website recipes for onion rings, but they do not take into account a lot of things, well, it's just very important while cooking this dish. These rings are guaranteed to come out with a crispy crust and soggy onion on the inside. Incidentally, this is also the secrets of the program "spice". Sorry for the small number of photographs quickly sheely and it was not possible to flip more.

Ingredients

Onion

2 piece
Chicken egg

1 piece
Water

3 Tbsp
Salt
Flour

3 Tbsp
Vinegar

1 Tbsp
Water

1.5 cup
Vegetable oil

Cooking

To begin open secret how to cut onion rings. Unfortunately, the first outer ring will have to sacrifice, but You will cut onions without problems for the fingers. Must onion cut like a plate, put the onion on the flat of the barrels, and then we will ride when cutting. I hope explained clear.

Now another very important momentik. When disassemble the onions into rings, remove from each the inside thin skins. Of course, have to Tinker, but if You do not, the skin may disappear later along with a batter or breading.

Now another little secret. Onion before frying in batter should be a little prigotovleny. You need to put in a container a tablespoon of vinegar, a pinch of salt, pour it all boiling water and omit the onion there for a few minutes.

Another point - that the batter is not dripping with rings, they need before you dip in it, roll in flour.

And now about the batter. It is necessary to prepare before begin to produce rings because it should stand for 15-20 minutes. Of course, I had to describe his "first" step, but, sorry, to insert the step above failed, so I will describe below. Do not judge strictly, pliiizzz, for this mistake, I confess! So, the egg, potseluem, add a little water.

Whisk. Add a little flour. The batter should be the consistency like sour cream. Put into the fridge for 15-20 minutes and prepare onions.

Prepared as described above onions, dip in batter and fry in vegetable oil on both sides.

Spread on a napkin to stack the excess fat.

Voila! Bon appetit!

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