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Onion Rings

Updated February 23, 2016
This image courtesy of Shutterstock

I don’t batter my onion rings; I just coat them in a light coating of flour. The problem with battered onion rings is that you forget they’re onions. They taste good, because all fried food tastes good, but they don’t really taste like onion because the batter around the onion overwhelms the onion flavor. With some commercial onion rings you can’t even find the onions because the manufacturer chops up the onions, adds them to the batter, and then forms the batter into ring shapes. So what they are, really, is not onion rings but onion-flavored batter rings. It is homogenized and uninteresting, and it is the opposite of what I like in food, which is honesty. Truth in advertising. Some people like their onion rings thin, some like them thick—you should slice your onions however you want them because they’re going to be your onion rings. I remember reading that Mimi Sheraton loves onion rings. Someone asked her how she liked them, and she said, “Plain.” I’m with her. I don’t serve them with anything, but there is catsup on all the tables, which I suspect most of my customers use with theirs.

Cooking Methodfrying

CostInexpensive

Total Timeunder 30 minutes

Occasiongame day

Recipe Courseside dish, snack

Dietary Considerationegg-free, halal, kosher, lactose-free, soy free, tree nut free, vegan, vegetarian

Equipmentdeep fryer

Five Ingredients or LessYes

Mealdinner, lunch, snack

Taste and Texturecrisp, salty, savory, sweet

Type of Dishvegetable

Ingredients

  • Peanut oil for deep frying
  • Chicken Stock, vegetable stock, or any stock, or water
  • 1 big yellow Spanish onion, sliced into rings
  • All purpose flour for dredging
  • Salt and pepper

Instructions

  1. Preheat a deep fryer or a large potful of peanut oil over high heat to 375°F.

  2. Pour the stock or water into a small bowl for dipping the onion rings and pour the flour into a similar-sized bowl for dredging. Separate the sliced onions into individual rings. Dip the rings into the stock or water and then drop them into the flour. Toss the rings around so they are coated on all sides, then shake off any excess flour.

  3. Drop the rings into the deep fryer and cook until they are golden brown and crunchy. Remove the rings from the fryer, drain on paper towels, and sprinkle with salt and pepper to taste.

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