The fragrant onion rings will appeal to both adults and children - they are not bitter at all, they crunch wonderfully and at the same time have the most delicate taste. Just what you need for a friendly party or a family picnic.
Ingredients (per 2 servings):
- Milk - 115 ml;
- Sifted flour - 60 g;
- Quail eggs - 2 pcs;
- Ground pepper - 3 pinches;
- Corn flour - 95 g;
- Dried thyme - 1 tsp;
- Onions - 250 g;
- Dried marjoram - 1 tsp;
- Vegetable oil;
- Salt.
Preparation:
- First, let's make a batter. We break a couple of eggs into a deep container. Add salt and beat well with a whisk. In the absence of quail eggs, chicken eggs are suitable - the difference between them is not fundamental.
- Add milk (it should be at room temperature). Stir thoroughly.
- The next step is corn flour - add it slowly and little by little, in the process we energetically wield a whisk. The batter should be kneaded until the flour lumps completely disappear: the mixture should be smooth.
- We enrich the batter with spices at our discretion - Provencal herbs will come in handy. Following the spices, we send salt.
- We peel a large onion. Rinse thoroughly and then dry. Cut into neat circles of medium thickness, lay each of them into separate rings.
- Dip the onion rings into a bowl of wheat flour. Breaded, then dip in corn batter.
- Heat vegetable oil in a frying pan. Carefully lay out the rings and deep-fry; when their shade turns pale brown, turn over and continue frying on the other side.
- We immediately move the finished products onto a paper towel - it will absorb the excess oil.
Onion rings can be served hot and cold. This appetizer will ideally complement some sour sauce.
