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;
- 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.
- Pour the milk (it should be at room temperature). Stir thoroughly.
- 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.
- Enriching the batter with spices on the personal discretion – herbes de Provence will be very useful. After the spices sent salt.
- Clean large onion. Thoroughly washed, and then dry it. Cut into neat circles of medium thickness, spread each one on a separate ring.
- Dip onion rings into a bowl with wheat flour. Dip, then dip in corn batter.
- 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.
- 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.