{"id":355,"date":"2023-08-16T06:49:33","date_gmt":"2023-08-16T06:49:33","guid":{"rendered":"https:\/\/recettesquebec.org\/?p=355"},"modified":"2023-08-26T21:18:25","modified_gmt":"2023-08-26T21:18:25","slug":"fried-onion-rings","status":"publish","type":"post","link":"https:\/\/recettesquebec.org\/fr\/fried-onion-rings\/","title":{"rendered":"Rondelles d\u2019oignons frites"},"content":{"rendered":"<div id=\"jeg_food_recipe\" class=\"jeg_food_recipe_wrap\">\n                            <div class=\"jeg_food_recipe_title\">\n                        <h3>Rondelles d\u2019oignons frites<\/h3>\n                        <div class=\"jeg_food_recipe_meta\">\n                        <div class=\"meta_time\">\n                        <i class=\"fa fa-clock-o\"><\/i>\n                        <span class=\"meta_text\">Cooking time: 25 minutes<\/span>\n                    <\/div><div class=\"meta_level\">\n                        <i class=\"fa fa-star\"><\/i>\n                        <span class=\"meta_text\">Niveau:<\/span>\n                        <span>Facile<\/span>\n                    <\/div>\n                    <\/div>\n                        <a href=\"#\" class=\"jeg_food_recipe_print\">\n                        <i class=\"fa fa-print\"><\/i>\n                        <span>Imprimer<\/span>\n                    <\/a>\n                    <\/div>\n                            <div class=\"jeg_food_recipe_ingredient\">\n                        <h4>Ingr\u00e9dients<\/h4>\n                        <ul><li><i class=\"jeg_checkmark\"><\/i> Huile v\u00e9g\u00e9tale pour la friture<\/li><li><i class=\"jeg_checkmark\"><\/i> 2 Oignons videlia pel\u00e9s<\/li><li><i class=\"jeg_checkmark\"><\/i> - Enrobage -<br>1 tasse de Farine tout usage non blanchie<\/li><li><i class=\"jeg_checkmark\"><\/i> 1\/3 tasse de Farine de riz blanc ou brun<\/li><li><i class=\"jeg_checkmark\"><\/i> 1\/2 cuill\u00e8re \u00e0 table de sel<\/li><li><i class=\"jeg_checkmark\"><\/i> 1\/2 cuill\u00e8re \u00e0 table de Paprika doux<\/li><li><i class=\"jeg_checkmark\"><\/i> 1\/4 cuill\u00e8re \u00e0 table de poivre de Cayenne<\/li><li><i class=\"jeg_checkmark\"><\/i> - P\u00e2te \u00e0 frire -<br>1 tasse de Farine tout usage non blanchie<\/li><li><i class=\"jeg_checkmark\"><\/i> 1\/2 cuill\u00e8re \u00e0 table de levure chimique<\/li><li><i class=\"jeg_checkmark\"><\/i> 1\/2 cuill\u00e8re \u00e0 table de sel<\/li><li><i class=\"jeg_checkmark\"><\/i> 1\/2 cuill\u00e8re \u00e0 table de Paprika doux<\/li><li><i class=\"jeg_checkmark\"><\/i> 1\/4 cuill\u00e8re \u00e0 table de poivre de Cayenne<\/li><li><i class=\"jeg_checkmark\"><\/i> 1 tasse de Bi\u00e8re blonde l\u00e9g\u00e8re, froide<\/li><li><i class=\"jeg_checkmark\"><\/i> 2 cuill\u00e8res \u00e0 table d'eau glac\u00e9e<\/li><\/ul>\n                    <\/div>\n                            <div class=\"jeg_food_recipe_instruction\">\n                        <h4>Instructions<\/h4>\n                        <ol>\n<li>Pr\u00e9chauffer l\u2019huile de la friteuse \u00e0 185 \u00b0C (365 \u00b0F). Tapisser une plaque de cuisson d\u2019une grille ou de papier absorbant. Pr\u00e9chauffer le four \u00e0 95 \u00b0C (200 \u00b0F).<\/li>\n<li>Sur un plan de travail, couper les oignons en tranches de 1 cm (1\/2 po) d\u2019\u00e9paisseur. Les d\u00e9faire en rondelles. R\u00e9server. Garder les rondelles plus petites pour un autre usage.<\/li>\n<\/ol>\n<h4 class=\"single-step-title\">Enrobage<\/h4>\n<ul>\n<li>Dans un bol, m\u00e9langer tous les ingr\u00e9dients. R\u00e9server.<\/li>\n<\/ul>\n<h4 class=\"single-step-title\">P\u00e2te \u00e0 frire<\/h4>\n<ul>\n<li>Dans un grand bol, m\u00e9langer la farine, la poudre \u00e0 p\u00e2te, le sel et les \u00e9pices. Incorporer la bi\u00e8re et l\u2019eau au fouet jusqu\u2019\u00e0 ce que la p\u00e2te soit lisse et homog\u00e8ne (voir note).<\/li>\n<li>Plonger quelques rondelles d\u2019oignons \u00e0 la fois dans la p\u00e2te \u00e0 frire et les secouer pour en retirer l\u2019exc\u00e9dent. Les enrober dans le m\u00e9lange de farines et les d\u00e9poser sur une autre plaque au fur et \u00e0 mesure. Congeler \u00e0 cette \u00e9tape, si d\u00e9sir\u00e9 (voir note). Au besoin, passer le m\u00e9lange de farines au tamis pour en retirer les grumeaux.<\/li>\n<li>Frire quelques rondelles d\u2019oignons \u00e0 la fois 3 minutes, en les retournant \u00e0 mi-cuisson, ou jusqu\u2019\u00e0 ce qu\u2019elles soient dor\u00e9es. Attention aux \u00e9claboussures. \u00c9goutter sur la plaque. Saler. R\u00e9server les rondelles au four le temps de toutes les cuire.<\/li>\n<\/ul>\n<blockquote><p>Vous pouvez utiliser cette p\u00e2te \u00e0 frire avec tout autre l\u00e9gume \u00e0 frire (tempura). Omettez le paprika pour un go\u00fbt plus neutre.<\/p>\n<p>Congelez les rondelles d\u2019oignons sur une plaque tapiss\u00e9e de papier parchemin en prenant soin d\u2019\u00e9viter qu\u2019elles se touchent. Une fois qu\u2019elles sont bien congel\u00e9es, placez-les dans un contenant herm\u00e9tique. Elles se conservent 1 mois.<\/p><\/blockquote>\n\n                    <\/div>\n                        <\/div><p>You need to <a href=\"https:\/\/recettesquebec.org\/wp-login.php?redirect_to=https%3A%2F%2Frecettesquebec.org%2Ffr%2Ffried-onion-rings%2F\">login<\/a> or <a href=\"https:\/\/recettesquebec.org\/wp-login.php?action=register&redirect_to=https:\/\/recettesquebec.org\/fr\/fried-onion-rings\/\">register<\/a> to bookmark\/favorite this content.<\/p>","protected":false},"excerpt":{"rendered":"<p>Fried Onion Rings Cooking time: 25 minutes Level: Easy Print Recipe Ingredients Vegetable oil for frying 2 Vidalia onions peeled &#8211; Coating -1 cup Unbleached all-purpose flour 1\/3 cup White or brown Rice flour 1\/2 tablespoon Salt 1\/2 tablespoon Sweet paprika 1\/4 tablespoon Cayenne pepper &#8211; Batter -1 cup Unbleached all-purpose flour 1\/2 tablespoon Baking [&hellip;]<\/p>","protected":false},"author":3,"featured_media":356,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_crdt_document":"","jnews-multi-image_gallery":[],"jnews_single_post":{"source_name":"","source_url":"","via_name":"","via_url":"","override_template":"0","override":[{"template":"3","single_blog_custom":"","parallax":"1","fullscreen":"1","layout":"right-sidebar","sidebar":"default-sidebar","second_sidebar":"default-sidebar","sticky_sidebar":"1","share_position":"top","share_float_style":"share-monocrhome","show_share_counter":"1","show_view_counter":"1","show_featured":"1","show_post_meta":"1","show_post_author":"1","show_post_author_image":"0","show_post_date":"1","post_date_format":"default","post_date_format_custom":"Y\/m\/d","show_post_category":"1","show_post_reading_time":"0","post_reading_time_wpm":"300","show_zoom_button":"0","zoom_button_out_step":"2","zoom_button_in_step":"3","show_post_tag":"1","show_prev_next_post":"1","show_popup_post":"1","number_popup_post":"1","show_author_box":"1","show_post_related":"1","show_inline_post_related":"0"}],"override_image_size":"0","image_override":[{"single_post_thumbnail_size":"crop-500","single_post_gallery_size":"crop-500"}],"trending_post":"0","trending_post_position":"meta","trending_post_label":"Trending","sponsored_post":"0","sponsored_post_label":"Sponsored by","sponsored_post_name":"","sponsored_post_url":"","sponsored_post_logo_enable":"0","sponsored_post_logo":"","sponsored_post_desc":"","disable_ad":"0"},"jnews_primary_category":{"id":"","hide":""},"jnews_food_recipe":[],"enable_food_recipe":"1","food_recipe_title":"Fried Onion Rings","food_recipe_description":"","food_recipe_serve":"","food_recipe_time":"25","food_recipe_prep":"30","food_recipe_level":"Easy","food_recipe_keywords":"","food_recipe_category":"","food_recipe_cuisine":"","food_recipe_yield":"","food_recipe_calories":"","enable_print_recipe":"1","ingredient":[{"item":"Vegetable oil for frying"},{"item":"2 Vidalia onions peeled"},{"item":"- Coating -<br>1 cup Unbleached all-purpose flour"},{"item":"1\/3 cup White or brown Rice flour"},{"item":"1\/2 tablespoon Salt"},{"item":"1\/2 tablespoon Sweet paprika"},{"item":"1\/4 tablespoon Cayenne pepper"},{"item":"- Batter -<br>1 cup Unbleached all-purpose flour"},{"item":"1\/2 tablespoon Baking powder"},{"item":"1\/2 tablespoon Salt"},{"item":"1\/2 tablespoon Sweet paprika"},{"item":"1\/4 tablespoon Cayenne pepper"},{"item":"1 cup Light pale ale, cold"},{"item":"2 tablespoon Iced water"}],"instruction":"<ol>\r\n \t<li>Preheat the oil in a deep fryer to 365\u00b0F (185\u00b0C). Line a baking sheet with a wire rack or paper towel. Preheat the oven to 200\u00b0F (95\u00b0C).<\/li>\r\n \t<li>On a work surface, cut the onions into rounds \u00bd inch (1 cm) thick. Separate into rings. Set aside. Keep the smaller pieces for another use.<\/li>\r\n<\/ol>\r\n<h4 class=\"single-step-title\">Coating<\/h4>\r\n<ul>\r\n \t<li>In a bowl, combine all of the ingredients. Set aside.<\/li>\r\n<\/ul>\r\n<h4 class=\"single-step-title\">Batter<\/h4>\r\n<ul>\r\n \t<li>In a large bowl, combine the flour, baking powder, salt and spices. Whisk in the beer and water until smooth (see note).<\/li>\r\n \t<li>Dip a few onion rings at a time in the batter, shaking off any excess. Dredge in the coating and place on another baking sheet as you go. Freeze at this point, if desired (see note). Strain the coating through a sieve to remove any lumps, as needed.<\/li>\r\n \t<li>Fry a few onion rings at a time until golden, turning them over halfway through, about 3 minutes. Watch out for splattering. Drain on the prepared baking sheet. Season with salt. Keep warm in the oven while you fry the remaining onion rings.<\/li>\r\n<\/ul>\r\n<blockquote>This batter recipe is great for any type of fried vegetable (tempura). Omit the paprika for a more neutral flavour.\r\n\r\nFreeze the onion rings on a baking sheet lined with parchment paper, making sure they aren\u2019t touching. Once they are completely frozen, place them in an airtight container. They will keep for 1 month in the freezer.<\/blockquote>","jnews_social_meta":{"fb_title":"","fb_description":"","fb_image":"","twitter_title":"","twitter_description":"","twitter_image":""},"jnews_paywall_metabox":[],"jnews_override_counter":{"override_view_counter":"1","view_counter_number":"0","override_share_counter":"1","share_counter_number":"0","override_like_counter":"1","like_counter_number":"0","override_dislike_counter":"1","dislike_counter_number":"0"},"footnotes":""},"categories":[40,86],"tags":[],"class_list":["post-355","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes","category-appetizers"],"_links":{"self":[{"href":"https:\/\/recettesquebec.org\/fr\/wp-json\/wp\/v2\/posts\/355","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recettesquebec.org\/fr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recettesquebec.org\/fr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recettesquebec.org\/fr\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/recettesquebec.org\/fr\/wp-json\/wp\/v2\/comments?post=355"}],"version-history":[{"count":1,"href":"https:\/\/recettesquebec.org\/fr\/wp-json\/wp\/v2\/posts\/355\/revisions"}],"predecessor-version":[{"id":357,"href":"https:\/\/recettesquebec.org\/fr\/wp-json\/wp\/v2\/posts\/355\/revisions\/357"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/recettesquebec.org\/fr\/wp-json\/wp\/v2\/media\/356"}],"wp:attachment":[{"href":"https:\/\/recettesquebec.org\/fr\/wp-json\/wp\/v2\/media?parent=355"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recettesquebec.org\/fr\/wp-json\/wp\/v2\/categories?post=355"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recettesquebec.org\/fr\/wp-json\/wp\/v2\/tags?post=355"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}