Onion rings

By GialloZafferano · 45 min

Ingredients

Instructions

1. Cut the onions into quarters and separate into individual rings. Pat dry if wet.
2. In a bowl, whisk the milk with the lemon juice and let stand a few minutes until slightly curdled, like buttermilk.
3. Put the flour in one bowl. In a second bowl, mix the breadcrumbs with the paprika, garlic powder, salt and pepper. Keep the buttermilk mixture in a third bowl.
4. Dip each onion ring in the buttermilk, then flour, back into the buttermilk, then coat well in the seasoned breadcrumbs. Work in batches.
5. Heat peanut oil in a deep pot or fryer to 340–355°F (170–180°C). Fry the rings until golden brown and crispy. Remove and sprinkle immediately with salt.
6. In a small saucepan, warm a drizzle of olive oil and sauté the garlic clove until fragrant. Add the tomato passata and a pinch of salt, and simmer about 10 minutes, stirring occasionally.
7. Stack the rings into towers, largest at the bottom, and serve with the warm tomato sauce.

Summarized from GialloZafferano's video. Watch it for the details.

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