Bacon-wrapped onion rings

This recipe for deep-fried bacon and onion rings sounds too good to be true, but these crispy pieces of pure genius can be all yours with just a little prep work.

Bacon-wrapped onion rings Credit: Richo's Bar Snacks

• serves

  4

• prep

  30 minutes

• cook

  10 minutes

• difficulty

  Mid

Ingredients

• 2 large onions
• 25-30 slices very thin bacon
• flour, to dust
• 1 tsp ground white pepper
• ½ tsp ground cumin, toasted
• 3 eggs, whisked
• 60 ml (¼ cup) buttermilk
• 1 cup panko breadcrumbs
• 1 cup crushed cornflakes
• vegetable oil, to fry
• ½ tbsp salt
• lemon wedge, to serve

Chilling time: 1 hour

Instructions

1. Peel onion. Slice into 2 cm rings, then gently loosened to separate rings.
2. Wrap pieces of bacon gently around onion rings until completely covered. When covered, gently squeeze to make sure the bacon sticks to the onion. Repeat with remaining onion and bacon. Place in fridge for 1 hour or until firm.
3. In a bowl, combine flour, pepper and cumin. Gently whisk to combine.
4. In a separate bowl whisk together egg and buttermilk.
5. In another bowl, combine panko breadcrumbs and cornflakes.
6. Dust an onion ring in flour. Dip in egg mixture, ensuring it is entirely coated. Allow any excess egg to drip off before placing it in the breadcrumb mixture. Repeat with remaining onion rings.
7. Add enough vegetable oil to a large pan to coat onion rings. Preheat to 175°C. Cook onion rings, in batches, for 3–4 minutes, or until golden brown.
8. Place cooked rings onto paper towel to drain excess oil. Season with salt.
9. Serve hot with a wedge of lemon.

 

This recipe is from Richo's Bar Snacks on SBS Food (Channel 33). Stream episodes via SBS On Demand.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.