Onion Rings

Preparation info

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By Ben Shewry

Published 2012

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  • 500 ml (17 fl oz/2 cups) non-GM canola oil*, for deep-frying
  • 1 white salad onion
  • 20 g (¾ oz) potato starch
  • 20 g (¾ oz) wheat starch (wheaten cornflour)
  • table salt, to taste
  • 500 ml (17 fl oz/2 cups) water


Heat the oil in a deep-sided saucepan to 160°C (320°F).

Slice the onion into four 5 mm (¼ inch) thick rings. Combine the starches and season with a pinch of salt.

Dip the onion rings into the water and shake off the excess. Dredge the onion rings in the starch mixture and deep-fry for 1½ minutes or until lightly golden and crisp. Drain on paper towel and season with salt.