If you’ve ever sat down with a burger and a pile of french fries and felt like you were missing something then your not alone. Maybe something hot and crunchy, a little salty yet sweet and can still be dipped in the ketchup or mustard? Am I on the right track? If you’re thinking what I’m thinking then you’re craving onion rings!
I’ve had these amazing circles of fried deliciousness in a verity of different ways. Thin and crispy in a shoestring style, thick and heavy dipped in bear batter, and light and crispy fried in panko. Yet there is just something about having good old fashion onion rings from a greasy spoon diner.
While I do not consider myself a connoisseur of these eatable rings of golden goodness, I do like them, and have come to understand, at least on some level, why there are those who’s passion run deep on the subject. I recently read an article about a man in South Caroline who attacked a Burger King employee for serving him cold onion rings. Now that’s passion…mixed in with a little bit of crazy. I hope this recipe bring out such passion in some of you.
- 2-3 large white onions, the sweeter the better
- 1/2 cup flour
- 1/2 tsp baking powder
- 3/4 tsp salt
- 1/8 tsp pepper
- 1/8 tsp onion powder (optional)
- 1 egg, beaten
- 1/2 cup milk
- Oil for frying (I like peanut oil but vegetable oil works good too)
Wash and peal your onion, keeping it in one round. Cut off your ends and continue to slice onion into 1/4 – 1/2 inch rounds. If you like thinker onion rings then by all means make them thicker. Separate each onion ring and set aside.
In a large bowl combine flour, baking powder, salt, pepper, and onion powder. In another bowl beat together your egg and milk. Add to your dried ingredients and mix well.
Heat oil in a heavy bottom pot (or deep fryer if you have one) to about 365°-385° (temperature can vary depending on how crispy you like your onion rings). Make sure oil is deep enough for onion rings to float around while they cook. Also, make sure your oil is hot enough. If the oil is too cool then your rings will be filled with oil when you take them out. On the other hand, you don’t want your oil so hot that you just burn everything. Heating oil can be a tricky business.
Dip each onion ring into the batter and then slowly lower into hot oil making sure not to splash yourself. I would start with a “test” ring to make sure you have the temperature where you want it before you go full steam ahead. Cook each ring until golden brown, flipping the ring over to cook both sides. Remove from oil and drain on a wire rack or paper towel. Salt and server. I hope enjoy. Happy cooking!