Ingredients (for 2 servings):

  • Milk 115 ml;
  • Sifted flour - 60 g;
  • Quail eggs - 2 PCs;
  • Ground pepper - 3 pinches;
  • Corn flour - 95 g;
  • Dried thyme - 1 tsp;
  • Onions - 250 g;
  • Dried marjoram - 1 tsp.;
  • Vegetable oil;
  • Salt.


  1. First make the batter. Break a couple of eggs in a deep container. Add salt and whisk well with a beater. In the absence of quail eggs suitable chicken – the difference between them is not fundamental.
  2. Pour the milk (it should be at room temperature). Stir thoroughly.
  3. On turn cornmeal pours it slowly and gradually, in the process are operating vigorously with a whisk. Knead the batter before the time, until clumps of flour are completely gone: the mixture should be smooth.
  4. Enriching the batter with spices on the personal discretion – herbes de Provence will be very useful. After the spices sent salt.
  5. Clean large onion. Thoroughly washed, and then dry it. Cut into neat circles of medium thickness, spread each one on a separate ring.
  6. Dip onion rings into a bowl with wheat flour. Dip, then dip in corn batter.
  7. Glow in the skillet vegetable oil. Carefully spread the rings and fry in deep fat; when their color becomes dull brown, turn over and continue roasting on the other side.
  8. The finished product is immediately moved to a paper towel – it will absorb excess oil.

Onion rings can be served piping hot and already cooled. This appetizer is the perfect complement to any dip with a sour taste.