Onion Rings with Yogurt Sauce

Onion rings, or anelli di cipolla, are a classic appetizer of Anglo-Saxon origin. The Italianization of this dish could involve using a batter enriched with aromatic herbs such as rosemary or oregano to infuse a Mediterranean touch. Here’s the recipe:

Ingredients

For the onion rings:

• 2 large onions
• 150 g of flour
• 200 ml of cold sparkling water
• 1 egg
• A pinch of salt
• A pinch of pepper
• Aromatic herbs to taste (e.g., rosemary or oregano)
• Oil for frying

For the yogurt sauce:

• 200 g of Greek or natural yogurt
• 1 teaspoon of lemon juice
• 1 tablespoon of chopped chives
• Salt and pepper to taste

Preparation

1. Start by peeling the onions and cutting them into slices about 1 cm thick. Then separate the rings and set them aside.
2. Prepare the batter: mix the flour with salt, pepper, and aromatic herbs. Add the egg and mix well. Then pour the sparkling water little by little, continuing to stir until you get a smooth and lump-free batter.
3. Heat the oil in a wide pan or fryer. The oil is ready to fry when it reaches about 180°C or if you do the toothpick test (if there are bubbles around it, it’s ready).
4. Dip the onion rings in the batter, making sure they are well coated, then let them drain slightly and fry in hot oil until they are golden and crispy. Fry in small amounts at a time to avoid lowering the oil temperature.
5. Once golden, place the onion rings on paper towels to remove excess oil. Salt them lightly.
6. For the yogurt sauce, mix in a small bowl the yogurt with lemon juice, chives, salt, and pepper. Taste and adjust the salt and pepper if necessary.

Serve the hot onion rings accompanied by the fresh yogurt sauce.

Curiosity

Onion rings are very popular in Anglo-Saxon countries, often served as a snack or side dish in fast foods and diners. By adding Italian aromatic herbs to the batter, you transform the simple onion ring into a small culinary journey that touches the rustic and aromatic notes of the Mediterranean.