Amazing Crispy Fried Onion Rings
"These onion rings are perfectly coated by the batter; not overly thick batter that hides the taste of the onions. I prefer to slice regular onions thin so that the result is a fine, crisp onion ring. I challenge you to try this one out on friends using your favorite recipe. I think it is fantastic and hope you will, too."
- Ready In:
- 15mins
- Ingredients:
- 8
- Serves:
-
4-6
ingredients
- 3 large yellow onions
- 3⁄4 cup all-purpose flour
- 1⁄4 cup cornmeal (or corn muffin mix, as a substitute)
- 1⁄2 teaspoon baking powder
- 1 teaspoon salt
- 1⁄4 teaspoon baking soda
- 1⁄8 teaspoon cayenne pepper
- 1⁄3 cup milk (or more if desired or necessary)
directions
- In a 3 quart pot, heat about 3-4 inches of vegetable oil on medium to medium high heat.
- Combine all dry ingredients in a medium sized bowl and mix in milk with a whisk, adding more milk if needed until mixture is the consistency is like a thin-medium pancake batter.
- Cut onions into thin rings and toss in batter.
- Place a single ring into the oil to test for appropriate heat. Onion ring should sizzle and start to brown immediately.
- Place small batches of onion rings into the oil and when they turn dark golden brown on one side, flip them over to the othe side with a slotted spoon or carving fork.
- Drain on a paper towel-lined plate. Repeat until all onions are done. (Add a bit more milk to the batter if it appears that the last batch isn't getting coated enough.).
- I like to salt the cooked onion rings, but that is optional.
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Reviews
-
These were crazy good! The cornmeal really is the secret ingredient in these, it brings the best flavor I've only ever had with fast food restaurants. 1/3 cup of milk was nowhere near enough to bring the batter together, I found I needed more like 3/4 cup. Next time I think I'll try having the batter with 1/2 cup flour and 1/2 cup cornmeal. So good! -
DEEEELICIOUS!!!! Crispy and tasty. Not greasy. Light batter is just perfect. I have made this recipe about three times in one week because the taste is so great that I keep wanting it over and over. -
Very good onion rings. We loved that you only had to just dip them in the batter one time and that was it. So simple! Thanks for for posting this amazing recipe.
RECIPE SUBMITTED BY
DeSouter
United States
Being a born and bred New Yorker with lots of varied ethnic food influences growing up, you can find me enjoying anything from Bloodwurst to Chicken Jahlfrezi to PBJs with fresh-ground honey roasted peanut butter and yummy homemade strawberry jam, and don't forget my friend Anna's mother's Pomodoro Sauce (via Bari, Italy). When it comes to eating and cooking, many native New Yorkers seem to be of whatever background that is on their plate at the moment.
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<br>I notice that a good number of Zaarites list "pet peeves" here. Many list whiny people as their peeve. Hey...I live in NYC where almost EVERYONE whines and complains, so I don't notice anymore. What burns my biscuits is seeing recipes that call for some really funky ingredients like Kraft (cough cough) Parmesan cheese in the green can and chicken from a can. I had never even heard of chicken in CAN(???) until last year. Get the best quality ingredients you purse will allow. That includes spices. Those jars of spices that sell for 99 cents are no bargain if you can afford something better. Do yourself a favor and if possible, go and explore any ethnic food markets in your area. They have the most wonderful spices and herbs and they are usually priced well. And you'll find so many other goodies you'd never have even known about. (I know this isn't possible for everyone, but then there's always the internet)
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<br>Sorry, I am the product of an "ingredient snob" father and I just can't help having inherited that gene to a certain extent. And again, I'm a New Yawka...we are SLIGHTLY opinionated. You're reading about the person who drives (I kid you not) 3 hours upstate and 3 hours back just to get THE sausage I need for my Thanksgiving stuffing. So call me fanatical.
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<br>I am a rather good baker and for a short time I had my own dessert biz...until I found out how hard it can be to work for yourself. So I went back to working as an Art Editor in publishing.
