Recipe by Dave
Despite the title, this recipe contains no alcohol. I created this recipe one day and pretty much improvised. In any case, the reason for the title is the texture. This recipe yields onion rings that are crispy and tasty on the outside and tender on the inside. According to me the best results of this recipe are the texture of the product and the fact that these rings don't taste as fatty as most other varieties. Honestly, these are the best onion rings I have ever had. If you've seen other recipes for onion rings, you'll probably notice the absence of buttermilk and the presense of chicken or vegetable stock here. I did this because I simply had no buttermilk at the time and instead of using a bland ingredient or another ingredient that would yield more fat content, I opted for the stock.
- 2 large sweet onions (i.e. Vidalia, Mayan, etc.)
- 2 cups all-purpose flour
- 1 1⁄2 cups chicken stock or 1 1⁄2 cups vegetable stock (maybe more, see note below)
- 1 tablespoon salt (optional)
- 2 teaspoons paprika
- 1⁄4 teaspoon cayenne pepper
- 2 dried ancho peppers, flaked (or use your favorite chili pepper)
- to taste vegetable oil (for frying)
Directions See How It's Made
- Cut onions into 1/4-inch slices and separate concentric rings. Set aside.
- Mix flour, salt (optionally), paprika, cayenne pepper, and the pepper flakes.
- Add stock until mixture takes on a batter consistency -- see note below.
- Pour oil into heavy saucepan, wok, or deep fryer to a depth of 2 to 3 inches. Heat to 350F.
- Preferably with tongs, coat each ring individually until completely covered with batter.
- In batches, place rings into the oil until batter takes on various shades of medium and dark brown.
- Remove rings from oil and place on dioxin-free paper towel to absorb the excess oil.
- * I'm not sure exactly how much stock to use here but start with the recommended 1 1/2 cups and add flour and stock intermittently until a batter texture is achieved.