Ingredients with Measurements:
- 2 large onions, sliced into rings
- 1 cup of chuño flour
- 1 tsp of baking powder
- 1 tsp of salt
- 1 tsp of paprika
- 1/2 tsp of garlic powder
- 1/2 tsp of black pepper
- 1 cup of cold water
- Vegetable oil for frying
Special equipment needed:
- Deep fryer or a deep pot
- Slotted spoon
- Paper towels
Step-by-step instructions:
1. In a large bowl, mix chuño flour, baking powder, salt, paprika, garlic powder, and black pepper.
2. Add cold water to the dry ingredients and whisk until the batter is smooth.
3. Heat vegetable oil in a deep fryer or a deep pot over medium-high heat.
4. Dip onion rings into the batter, making sure they are fully coated.
5. Carefully place the battered onion rings into the hot oil, making sure not to overcrowd the pot.
6. Fry the onion rings for 2-3 minutes or until they are golden brown and crispy.
7. Use a slotted spoon to remove the onion rings from the oil and place them on a paper towel-lined plate to drain excess oil.
8. Repeat the process until all onion rings are fried.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Oil temperature: 375°F
Serving size:
4 servings
Nutritional information:
Calories per serving: 220
Total fat: 12g
Saturated fat: 1g
Cholesterol: 0mg
Sodium: 600mg
Total carbohydrates: 25g
Dietary fiber: 2g
Total sugars: 3g
Protein: 3g
Substitutions for ingredients:
- Chuño flour can be substituted with cornmeal or all-purpose flour.
- Paprika can be substituted with cayenne pepper or chili powder.
Variations:
- Add grated Parmesan cheese to the batter for a cheesy twist.
- Use sweet onions instead of regular onions for a milder flavor.
- Add a pinch of cumin to the batter for a smoky flavor.
Tips and tricks:
- Make sure the oil is hot enough before adding the onion rings to prevent them from becoming soggy.
- Do not overcrowd the pot while frying the onion rings to ensure even cooking.
- Serve the onion rings immediately after frying for the best taste and texture.
Storage instructions:
Chuño-battered onion rings are best served fresh and should not be stored for later consumption.
Reheating instructions:
Reheating the onion rings in the oven or toaster oven at 350°F for 5-7 minutes can help restore their crispiness.
Presentation ideas:
Serve the onion rings on a platter with a side of dipping sauce.
Garnishes:
Garnish the onion rings with chopped parsley or green onions.
Pairings:
Chuño-battered onion rings pair well with burgers, sandwiches, or as a side dish for a hearty meal.
Suggested side dishes:
Serve the onion rings with a side of coleslaw, potato salad, or french fries.
Troubleshooting advice:
- If the batter is too thick, add a little more water to thin it out.
- If the onion rings are not crispy enough, increase the oil temperature or fry them for a little longer.
Food safety advice:
- Use caution when working with hot oil to prevent burns.
- Make sure the onion rings are fully cooked before serving to prevent foodborne illnesses.
Food history:
Chuño is a traditional Andean food made from freeze-dried potatoes. It has been a staple food in the Andean region for centuries.
Flavor profiles:
Chuño-battered onion rings have a crispy exterior and a slightly spicy and savory flavor.
Serving suggestions:
Serve the onion rings as an appetizer or a side dish for a hearty meal.
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Region: Peruvian