Making perfect homemade onion rings can be trickier than fries, but using semolina flour in a specific mixture can enhance their crunchiness. Chef Felipe Munoz emphasizes that semolina, when mixed with all-purpose flour and cornstarch, achieves a superior texture, releasing starches during frying that contribute to crispiness without absorbing excess oil. The suggested dredging approach involves using two cups of semolina flour with added ingredients for achieving the ideal crunchy coating, making it an adaptable recipe for homemade onion rings.
The key to making crispy onion rings lies in the use of semolina flour mixed with all-purpose flour and cornstarch, as advised by chef Felipe Munoz.
Semolina flour has higher starch levels and doesn’t absorb much oil, producing a crunchy coating for onion rings, compared to just using all-purpose flour.
For optimal results, mix two cups of semolina flour, a few tablespoons of all-purpose flour, and a bit of cornstarch, or baking soda and powder.
The suggested dredging mixture not only ensures a crunchier texture but also allows flexibility if semolina flour is limited, making it easier to adapt.
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