Prep 20 mins
Cook 30 mins
Just another method for making onion rings. From Everyday with Rachael Ray Magazine.
- 2 large onions, cut into 1/4-inch rings (preferably Vidalia or Spanish)
- vegetable oil, for frying
- 295.73 ml flour
- 118.29 ml cornstarch
- 14.79 ml baking powder
- 4.92 ml salt
- 295.73 ml ice water
- ranch dressing
- In a large bowl of cold water, soak the onions for 10 to 15 minutes. Let drain on paper towels.
- Meanwhile, in a large, deep pot or skillet, heat 2 inches of oil over medium-high heat until it registers 360F on a deep-fry thermometer.
- Fill a large bowl halfway with ice. In a separate, medium bowl, whisk the flour, cornstarch, baking powder, and salt. Add the 1 1/4 cups ice water and stir, just until a batter forms. (The batter will be thin, with small lumps and bubbles.) Place the batter bowl inside the bowl of ice to keep cold.
- Using tongs, coat the onion rings with the batter, letting the excess drip off. Working in batches, drop the rings into the oil and fry until light golden, 2 1/2 to 3 minutes. Using the tongs, transfer the rings to paper towels to drain; return the oil to 360F between batches.
- Serve with the ketchup and ranch dressing.
Very good! I made a half batch and sprinkled seasoned salt on each batch as they came out. Was an easy recipe to make and soaking the onions in water also helped make them not smell as strong. Made for PAC Spring 2010.
Fabulous! I added a little chili powder to spice the flavor up a bit!
Great! My son had a craving for tempura veggies. I have a very small fryer because I don't like to fry food (except for treats for my son like these and deep fried pickles). The batter was awesome.