Polenta Crusted Parsley Onion Rings

Nice with steak and chips, or here as a non meat starter, just remember not to cook too many at once.

 Polenta Crusted Parsley Onion Rings


  • vegetable oil
  • 1 large onion, peeled and cut into ½cm (¼ inch) rings
  • 85 g chickpea (gram) flour
  • 100 g fine polenta or cornmeal  
  • 4 tbsp parsley, roughly chopped
  • ¼ tsp xanthan gum  
  • salt
  • freshly milled pepper
  • 150 mls milk

Ingredients Available to buy


  1. Heat a deep fryer or pour vegetable oil into a large, deep pan until approximately 2.5cm (1 inch) in depth, then heat to 190°C / 375°F.
  2. Place the chickpea flour and xanthan gum into a bowl and mix well.
  3. Place the polenta into a separate bowl, add chopped parsley and season well.
  4. Pour the milk into another bowl, and then add a little salt and pepper.
  5. Place the onion rings into the chickpea flour, then into the milk and then into the polenta and parsley, taking care to coat evenly.
  6. Carefully place batches of the onion rings into the hot oil using a metal spoon. Cook for 3-5 minutes, turning once, until crisp and golden. Drain well on kitchen paper.
  7. Keep cooked rings hot while cooking remaining.



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