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One of my favorite snacks or sides is homemade onion rings. I can’t stand the way they do it in the fast food industry …I want mine delicately flavored, light, crispy, and perfect.
Is that too much to ask? I think not. Check it out -
The batter is so light it just adds a little crunch… The flavor of the onions is delicate and perfect. I have served this numerous ways but my favorite? Powdered sugar. Yep. Seriously. They are that delicate and perfect.
There are a couple of secrets of course. I have worked with this recipe for 20 years to get it this perfect. Do you think I would actually share the secret in a public forum after all of that?
Yeah..o.k…I would.
Secrets to perfect onion rings every, single time-
- Make sure everything in the batter is icy cold. In fact, put ingredients in the freezer for 15 minutes or so before making.
- Do not over beat the batter. You want a quick mix so as not to develop the gluten
- Use peanut oil if you are not allergic.
- Use Vidalia or 1015 onions.
- Let each person add their own salt
- Drop the rings into the oil one at a time and never over fill the deep fryer.
- Let them drain well before serving but you must serve them HOT.
- If there are left overs compost them or give them to the chickens. These do not reheat well and they are nasty cold.
- If you have leftover batter you can keep it in the fridge tightly covered. It will thicken up so add about 2 ice cubes to it before you use it next time to thin it out. Allow the ice to melt and mix it in.
O.k. so, you know the secrets? Have you memorized them? Because this post will possibly self destruct…
Here is the secret recipe. I am telling you these are incredible.
Light crispy onion rings that come out perfect every time. You'll never go back to the ones at the local fast food spot.
Ingredients
- 2 - 3 LARGE Vidalias or 1015s peeled and sliced
- 1 1/3 cup flour (little more/little less)
- 1/4 teaspoon salt
- 2 teaspoon baking powder
- 1 tsp sugar
- 1 egg white
- 2/3 cup dark ale, very cold (or ice water)
Instructions
- Mix the dry ingredients
- Beat in the ale
- Beat the egg white until it is foamy and fold it in quickly
- Dip an onion ring in the batter. The batter should be about the consistency of very thick cream. It should coat and cling to the onion.
- Drop it in hot oil preheated to 370F and fry until golden. The rings should float to the top of the oil within seconds after being added to it. If not they may be stuck on the bottom. Just gently move them with a long fork or something.
- Hold the basket above the oil for a few seconds to drain.
- Serve immediately
Notes:
Nutrition information does not include the frying oil
images:marye audet
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