Yes, you can enjoy onion rings on Pesach and you can even freeze them! They’re perfect paired with your meats.
With limited ingredients (see our list of recipes using non-processed food), we pretty much recycle the same ingredients again and again.
And every year, we try to reimagine what else we can cook and create using these same ingredients.
This year’s addition to the menu was inspired by the all-year-round recipe the lazy way to make onion rings. This is a great addition to a basic steak with mashed potatoes.
Once I’m already frying and making a mess, I make the sweet potato chips for this favorite Pesach salad. Place in a container and freeze side by side with the onion strings.
This was so popular in my house that I have it written down in my Pesach notes to make a double recipe!
First, French your onion. To French an onion (or create a julienne cut), slice it vertically from root to tip, rather than across the rings. Cut off both ends, halve it, peel it, and make thin slices along the natural grain, creating long, tender strips.
Combine onion, lemon juice, and sugar. Toss to combine while separating the onions. Let sit for 10 minutes.
Add potato starch, black pepper, paprika, and salt.
Use a gloved hand to combine. If you let it sit too much at this point, you need to add 1 tablespoon of potato starch before frying.
Heat oil in a saucepan or deep fryer. Deep fry until golden brown. Stir once while frying so they don’t stick. Drain and cool. And we are now golden!
To freezer, let cool completely. Place in a plastic container, cover and freeze. To thaw, spread out frozen on a baking sheet. Warm up uncovered in oven until heated throughout (time will depend on your oven temperature).
Pesach Onion Strings
Ingredients
- 1 large onion, Frenched
- 1 tbsp lemon juice
- 1 tbsp sugar
- ⅓ cup potato starch
- ¼ tsp black pepper
- ½ tsp paprika
- 1 tsp salt
Instructions
- Combine onion, lemon juice, and sugar. Toss to combine while separating the onions. Let sit for 10 minutes.
- Using a gloved hand, add potato starch, black pepper, paprika, and salt. If you let it sit too much at this point, you need to add 1 tablespoon of potato starch before frying.
- Heat oil in a saucepan or deep fryer. Deep fry until golden brown. Stir once while frying so they don’t stick. Drain and cool.
- To freezer, let cool completely. Place in a plastic container, cover and freeze. To thaw, spread out frozen on a baking sheet. Warm up uncovered in oven until heated throughout (time will depend on your oven temperature).
Notes
Would this work in an air frying?
Can you bake these instead of frying?
Would be curious to see info on when to slice onions with the grain and when agianst the grain.
When you cut against the grain, the onion softens faster. That’s good for caramelized onions, soups, sauces.
Cutting with the grain (Frenched, as in this recipe) keeps the onion’s shape and more of its crunch, which is ideal for stir fries, pickled onions, and this recipe
I love the idea of reimagining the same ingredients each year! It’s definitely a Pesach challenge. Speaking of making things from scratch, I recently had a bunch of images in WebP format from a friend and needed to quickly convert them to a more compatible format so I could share them with family who aren’t tech-savvy. I ended up using a WebP to PNG converter online that worked really well and didn’t require any downloads.
Just FYI made these. They were a HUGE hit. Used the left overs mixed with potato starch salt and pepper and made a “shake and bake” drumettes for Chil Hamoed supper. Was FANTASTIC. thank you for really enhancing our Pesach
What type of oil do you recommend to fry in?