Crispy Fried Funions

Ephraim Greenblatt Ephraim Greenblatt
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In the world of onion rings, there are two types. There are what I call ‘grocery store onion rings’ and what I call ‘hipster onion rings.’ Loosely speaking, all onion rings fall into those two categories. A ‘grocery store onion ring’ is made from a batter and then extruded from a machine. That’s why they all have exactly the same size, shape and they have a very consistent flavor. The ‘hipster onion ring’ is made from actual rings of onion and fried with various kinds of breading. It’s more artisanal, but there’s a very big downside to these because they are a big patchke to make and you need to find really big onions, which can be difficult in Israel. Additionally, because the flavoring is all in the batter, you can’t really flavor the onion, so they get less flavory. Lastly, because there’s a membrane layer in the onion, texturally speaking the crust often falls off.

With all that in mind, we set out to make our own version of a grocery store onion ring. Because the onion is ground up, we can play with the flavoring. The result is a hybrid between an onion ring and a funnel cake. (For those who are not familiar, funnel cakes are doughnuts that are piped directly into oil, which are very popular at state fairs in the U.S.) So we make an onion batter, and we pipe it straight into the fryer. You end up with this crispy snack, which is essentially an onion ring, but no two of them look the same, and that’s science.

40m 12
Easy Vegetarian Pescatarian No Refined Sugar Vegan Parve

Contains: Gluten, Wheat

Directions

  1. Pulverize the onions using any method: food processor fitted with the S-blade, blender, or even a vigorous use of a stick blender. In a bowl, mix the onions with the flour, cornstarch, onion powder, baking powder, and salt. The batter should be pretty thick (see “batter consistency” note).

  2. Transfer batter to a piping bag fitted with a small tip (or a heavy-duty zip-top bag with a corner snipped off).

  3. In a pot, heat one inch of oil over medium heat until it reaches 350 degrees Fahrenheit.

  4. Pipe batter directly into the oil, forming random shapes. Fry until dark brown and transfer to a plate lined with a paper towel. Sprinkle lightly with salt and serve.

Credits

Tips:
Not too full: Don’t overfill the piping bag, as the pressure when you squeeze it can bust the bag.

Mess-free piping: The clean way to fill a piping bag is to place the empty bag, tip down, into a large cup. Working from the top of the bag, start flipping it inside out until you get halfway down. You will now have access to the bottom part of the bag. Spoon the batter inside, and once it’s filled to the halfway point, pull the sides of the bag back up.

Batter consistency: Onions have varying degrees of water content. If the batter is runny, mix in two tablespoons flour at a time until it thickens.

Description:
Photo and Styling by Yossi and Malky Levine

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