Onion Rings Stuffed with Kimchi Lentil Spread
Ingredients
Makes 15 rings​
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Produce
1 white onion
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Refrigerated
Kimchi Lentil Spread (refer to our recipe here)
3 or 4 eggs (we needed more because we double battered)
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Oils & Vinegars
200ml frying oil
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Canned Goods
2 tbsp chickpea oil (from the chickpea can)
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Condiments (for the dipping sauces of your choice)
Ketchup
Sriracha
Mustard
BBQ sauce
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Baking & Spices
2 cups bread crumbs (made out of old stale bread)
2 cups flour
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Directions
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Slice the onion mindfully into the rings 2 cm wide.
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Stuff the onion rings with the Kimchi Lentil Spread one by one. Make sure to fill the rings up firmly.
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Carefully place the rings on a tray and freeze for 30 min. In the meantime, prepare the bread crumbs, eggs and flour in separate bowls. Whisk the eggs gently.
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Once the rings are frozen, start to batter one by one. Dip them in each bowl, following the order: flour > egg > crumbs. If you want to double batter for extra crunchiness do flour > egg > crumbs > egg > crumbs instead.
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Heat up the oil in a deep saucepan on a medium high heat. Sprinkle some leftover bread crumbs to test, if the oil is hot enough.
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Once ready, sparsely put the rings in and deep fry for 3 min. Repeat until all of the rings are fried.
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Place them onto the paper towel or baking sheet to absorb the excess oil.
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Serve with dips of your choice.