Indigenous Engagement

Onion Rings

YIELD: 1 large onion

Dry dredge

100 gall-purpose flour
1 gkosher salt

Wet batter

180 gwater
7 ggarlic powder
7 gsmoked paprika
100 gall-purpose flour
3.5 gkosher salt


100 gbreadcrumbs
1 gkosher salt
1large onion, 2 cm slices
  1. In a mixing bowl, whisk to combine the first measure of flour and salt.
  2. In a separate mixing bowl, whisk to combine the garlic powder, paprika, flour, salt and water.
  3. In a third bowl, combine the breadcrumbs and salt.
  4. Heat a deep fryer or pot of canola oil to 350°F/180°C.
  5. Perform a 3-step dredge/batter step by tossing the sliced and separated onions rings in each bowl, starting with the dry dredge, then the wet batter (allowing excess batter to drip off), and finally the breadcrumbs.
  6. Place the coated onions rings in deep fryer for about 2 minutes until golden brown and allow to drain on a rack before serving.

Serve with a dipping sauce of your choice, such as Rayne Ryle-Cote’s Sweet and Sour Berry Sauce.