Chilli onion rings

    20 min

    This is a dead simple recipe handed on from my daughter. It makes a great side dish - especially with steak, grilled chicken or most anything you wish. A big bowlful is a welcome addition to the nibbles enjoyed with a drink and goes well with mayonnaise or other dips.

    4 people made this

    Serves: 2 

    • 2 large onions, peeled and cut into thickish rings
    • milk to cover
    • oil for frying
    • 125g sifted flour, for dusting
    • 1 heaped teaspoon dried red chilli flakes
    • salt to taste

    Prep:10min  ›  Cook:10min  ›  Ready in:20min 

    1. Place the prepared onion rings in a bowl and cover with sufficient milk. This can be done some time in advance but cover and place in a cool spot.
    2. Heat the oil to 180-190 degrees C in a large wok or deep frying pan. In a shallow dish, combine the flour, chilli flakes (to taste) and salt.
    3. Taking a large handful of onion rings at a time, shake off excess milk and coat in the flour mixture - tongs are good for this as it can be a sticky process.
    4. Drop the onion rings into the hot oil. By the time the next handful of onion rings has been coated, the first batch will be almost ready but make sure the oil has time to regain the correct temperature between batches.
    5. Drain each batch on kitchen paper and place on a warming plate or in a warm oven with the door left slightly open (so that the steam can't accumulate and make them soggy.)


    1) Don't waste the onion milk - cover tightly and refrigerate, then use next day for savoury pancakes.
    2) As the cooking oil is devastated, I usually use up oil that's previously cooked a couple of batches of potato fries, say. That way, I feel that I've had my monies-worth!

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