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Parve
Easy
6 Servings
Allergens 
30 Minutes
Diets
Everyone who’s ever gone out to eat with me knows that I can’t resist ordering onion rings, especially if they’re made in-house and perfectly fried. Not wanting to go a whole Pesach without feeding my onion ring addiction, I came up with this recipe. These onion rings are crispy and addictive — my tasters couldn’t believe they’re Pesachdig!
2 Spanish onions
1/2 cup Manischewitz Potato Starch
2 eggs
1 and 1/2 teaspoons Manischewitz Kosher Salt
1 teaspoon garlic powder
1/2 teaspoon chili powder
1/4 teaspoon black pepper
4 teaspoons sugar
2–3 cups ground walnuts
oil, for frying
3/4 cup Gefen Mayonnaise
1 teaspoon Manischewitz Kosher Salt
1 teaspoon garlic powder
1 teaspoon chili powder
Cut onion into slices about 1/4-inch (1/2 centimeter) wide. Separate the layers into individual rings.
Set up a breading station: Place potato starch in one bowl; eggs, spices, and sugar in a second bowl (whisk together to combine); and ground walnuts in a third.
Dip each ring first into potato starch, then into the egg mixture, and then into the ground walnuts. Place on a platter or baking sheet. I recommend doing this all at once before you start frying, because the nut crust on these onion rings will taste really burnt if they cook too long. You don’t want to get distracted when you start frying!
Heat oil over medium heat. Fry a few rings at a time for about 30 seconds per side, then remove to paper towels to drain. Fry in batches to avoid overcrowding the pan.
Whisk all the ingredients together in a bowl until smooth. Serve alongside onion rings.
Styling and Photography by Miriam Pascal
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