I do not know why, but these past few days I have been craving onion rings like crazy. I have been eating at Fuddruckers for a few days and my eyes just go after their onion rings…
My friend Rosani and I had to take care of those cravings the other day by making some onions rings at the Yoga Center. We like to take care of our figure, but the Puerto Rican in us just can’t help to gravitate once in a while to some good fried foods.
Here’s how we did it…
SAVORY ONION RINGS
2 large white onions, sliced at about ½ inch thick rings and separated About 2 cups of chickpea and fava flour, plus about 1 cup more to dunk the onions in About 1 tbs sea salt 2 tbs sofrito 1 tbs garlic and herbs seasoning Water – about ½ a cup first and more if needed Canola oil for frying
- In a large skillet with high sides if possible, heat about 1 inch deep of canola oil over medium-high heat. Let it come to temperature and test it using the back side of a wooden spoon like I show you here. Do not fill the skillet with oil unto the top; leave some space on the skillet because the oil will bubble.
- In a large bowl, mix together the 2 cups of flour, the sofrito, salt, and seasonings. Mix well with the first 1/2 cup of water. The batter should be the consistency of pancake batter. It should be thick enough to stick to the onions.
- In a separate dish place the remainder cup of flour. Dunk the onion rings into the dry flour before dunking in the wet batter. From the batter, we go to the hot oil.
- Fry only a few onion rings at a time to maintain oil temperature as steady as possible.
- Drain onto a paper towel to remove excess oil. Sprinkle with extra sea salt if you want.
I like to eat my onion rings with just ketchup… how about you???