Fried onions are a common and tasty snack that requires several steps and stages in its preparation. The details of each stage will affect the taste and appearance of the final product. But what are the stages of frying onions?
- Peeling
The first thing you need to do is to remove the outer dry skin of the onion. The outer skin of the onion is hard, dry, and unfit for consumption, a job that can be done quickly with an onion peeler.
Note: After peeling, proceed to the next step in a timely manner to prevent the onions from oxidizing and discoloring when exposed to air for a long period of time.
- Slicing
After peeling, the onions need to be cut into slices or rings suitable for deep-frying. A common practice is to slice the onion into circles about 0.5 cm to 1 cm thick, which will ensure a crispy texture after deep-frying.
Note: The thickness of the slices needs to be moderate; too thick will affect the even heating during deep-frying, while too thin will tend to break during deep-frying. The next step should be carried out immediately after slicing to prevent the water in the onion from being lost too quickly.
- Washing
Slicing can be followed by a simple rinse to remove any impurities and excess starch that may have been created during the slicing process. Although the onions themselves are not dirty, a light rinse will remove excess juices and prevent subsequent uneven coating.
Note: The rinsing process should be quick to avoid a long soak that could cause the onions to soften. After washing, you need to shake out as much water as possible to ensure that the adhesion of the batter will not be affected when coated with flour.
- Breading
Breading is an important step in ensuring that the onions are crispy when fried. Usually a dry flour such as flour, cornstarch, or a batter is used to evenly coat the surface of the onions.
Note: Make sure the surface of the onion slices are evenly covered without leaving any gaps when dredging.
- Frying
The breading onion slices are deep-fried in an onion frying machine at a controlled temperature between 170°C and 180°C. The onion slices are then coated with the batter to form a crispy outer shell. During the frying process, the onion slices will dehydrate quickly and the outer layer of batter will form a crispy shell.
Note: Too low an oil temperature may cause the onion slices to absorb too much fat and become greasy, while too high an oil temperature may result in a blackened exterior and an undercooked interior. Usually the frying time is around 2 to 3 minutes, until golden brown.
- Deoiling
After frying, the onion slices need to be deoiling.
Note: Deoiling reduces the greasiness of fried onions and maintains the crispy texture.