Sunday, 17 August 2008
The onion rings were fabulous!! And very very bad for us. Because we want to have onion rings every day. This is not good. I really don’t want to have to buy new trousers.
But the really bad thing about this is that I have put off posting about this for so long that I can’t remember exactly how much sludge we used. My guess is that it was less than Tanna used. My starter is much smaller than most peoples’ starters. But I do know that we just winged the rest of the measurements.
This is because T was in charge of making the onion rings. He is allergic to measuring cups and prefers to add things, taste, add something more, look at the consistency, maybe add something more (or not), etc. etc. And the most irritating thing about his adherence to almost always refusing to measure with more than eyeball judgements in various containers (hands being considered containers) is that I can’t remember the last time he produced something inedible. In fact I can’t remember the last time he produced anything but the most wonderful food (except for those disgusting sloppy scrambled eggs he makes for himself – eeeewwwwwwww- claiming that they’re delicious).
But I’m getting away from myself… I’m supposed to talk about onion rings. Stay on topic!! Onion rings. Delicious onion rings. Really delicious onion rings!
(click on image for larger view and more photos)
batter made with leftovers after feeding wild-yeast starter
based on Tanna’s (My Kitchen in Half Cups) version of onion rings (which was in turn adapted from a recipe in “Breads from the La Brea Bakery” by Nancy Silverton)
- left overs after feeding wild yeast (did I measure it?! You must be joking! My vague recollection is that it was about 75 gm)
- ¼ c ?? unbleached all-purpose flour
- ¼ c ?? water
- 2 Tbsp (give or take) ?? cold sparkling water
- 1 onion, sliced
- unbleached all-purpose flour
- cayenne chili flakes
- seasalt and pepper
- vegetable oil
- more seasalt, optional
- In a smallish bowl, stir together the leftovers of wild yeast starter (after feeding it) with flour and water. Cover and set aside.
- Slice the onions to about ¼ inch thick. Separate the rings. Don’t worry if there are two or three onion rings attached together.
- Stir sparkling water into the leftovers after feeding the starter. You want it to be the consistency of thinnish pancake batter.
- Put flour into a shallow bowl. Stir in salt, pepper and chili flakes. Drop the onion rings into the dish of seasoned flour and stir them around to cover (don’t worry if they don’t seem to have any flour on them.)
- Heat vegetable oil in a wok (about an inch or so at the bottom) until the tip of a wooden chop stick bubbles furiously when dipped in.
- Dip each floured ring into the batter and carefully transfer them into hot oil without overcrowding. Make sure the oil stays nice and hot. If it gets too cool, the onion rings absorb too much oil and get greasy.
- When the rings are beautifully golden brown, remove them to drain into a mesh strainer that can hang over the edge of the wok. It takes 2 or 3 minutes for the rings to cook.
- Extra batter? Don’t feel like cutting open another onion? Slice a banana lengthwise in half. A banana?! Yes! It’s delicious. (There is no need to flour the banana. Just smear it around in whatever is leftover of the batter. Once the banana is in the hot oil, use a rubber scraper to drizzle any last drops of batter onto the banana.) Cook until the banana is golden.
Sprinkle with salt (if you want) and serve immediately. Even if you don’t serve them immediately, they stay wonderfully crisp even as they cool.
About that banana… this was our idea. And I must say it was a brilliant move. If it hadn’t been for the banana pakoras we’d tried already, we would never have thought of it. But really, it’s fabulous. Once again, the next time we make onion rings, I think we’ll have to throw in a banana to use up the dregs.
In spite of how incredibly good these onion rings were, you’ve probably guessed that we haven’t had them again. Not because we didn’t adore them. We did. We really did.
But we did bicycle to the market today. Surely that peddling has cancelled out the extra calories, hasn’t it?
Can we have onion rings again? Please? Oh, do say yes! They’d be great with hamburgers….
To take part here’s what you do…….
- Pick a recipe from a book/magazine/blog/website/tv show and make it. (Note you can only submit 1 recipe per week)
- Blog about it [...]
- Email [Ruth] with the following information:
- Your name and where you’re from
- The name of your blog
- The permalink for your entry
- A photo of your entry
- A note of where you got your recipe from
For complete details on how to participate, please read the following:
- Bookmarked Recipes guidelines Ruth (Ruth’s Kitchen Experiments)
I’m particularly excited to be submitting this post, especially because this is a great way to use up the extras after feeding the starter. I really loathe throwing it out! It seems like such a waste.
I hope that it does fall into the YeastSpotting category. After all, there is no bread here. Just wonderful onion rings. (Not to mention that ambrosial banana!)
For complete details on how to be included in Susan’s (Wild Yeast) YeastSpotting round up, please read the following:
This post is partially mirrored on The Fresh Loaf
edit 23 August 2008: We made onion rings again the other night and I weighed the amount of sludge that we started with. It was 55gms. However, I did NOT pay any attention to how much of the other ingredients we used. If you want to make onion rings and don’t feel like winging the amounts, please use Tanna’s recipe for onion rings.