Prep 3 hrs
Cook 30 mins
I thought my mother's onion ring was good - until I tried this one. A yummy southern diner version of this irresistable finger food. *recipe orinally from southernfood.com
- 3 large yellow onions
- 2 cups milk, chilled
- 2 cups ice water
- 1 1⁄3 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon dry mustard
- 1⁄4 teaspoon fresh ground pepper
- 2 eggs, at room temperature
- 2 tablespoons vegetable oil
- 3⁄4 cup beer, at room temperature
- 1 dash Tabasco sauce
- vegetable oil or peanut oil (for frying)
- Slice the onions crosswise about 1/2 inch thick and then carefully separate the slices into rings.
- You should have about 8 cups.
- Place the rings in a wide shallow dish in as few layers as possible.
- In a bowl, whisk together the milk and ice water.
- Pour evenly over the onions.
- Cover the dish with plastic wrap and refrigerate for at least 2 hours or overnight.
- Very carefully turn the rings at least once to soak them evenly.
- Meanwhile, make the batter.
- In a large bowl, whisk together the flour, salt, dry mustard, and pepper; set aside.
- In a bowl lightly beat the eggs; whisk in the vegetable oil, and then the beer and Tabasco, mixing well.
- Make a well in the center of the flour mixture and pour in the egg mixture all at once.
- Using a whisk and starting in the center of the bowl and working outward, whisk until the mixture is free of lumps.
- Cover and let stand for at least 2 hours or as long as overnight in the refrigerator.
- Line 2 baking sheets with a double layer of paper towels.
- Using tongs, remove the onion rings from the milk mixture, shaking off the excess liquid, and let drain on one of the prepared sheets.
- Pat the onion rings dry with more paper towels to remove all excess moisture.
- In a deep-fat fryer or large heavy saucepan over medium-high heat, pour in vegetable oil to a depth of at least 3 inches.
- Heat until the oil registers 375 degrees on a fat frying thermometer, or until a bread cube dropped in browns in about 45 seconds.
- Stir the batter.
- Working in batches and using the tongs, dip the onion rings into the batter, shaking off any access.
- Quickly but carefully drop them into the hot oil.
- Fry them turning occasionally with the tongs until they are a deep golden brown, 4-5 minutes.
- Transfer the cooked ones to the other paper towel lined sheet.
- Cook them all and serve them.