Ingredients
Onions & Oil
- 2 medium sweet onions (550g)
- Vegetable oil for frying (about 1½ inches in a large pot)
Batter
- 1 cup all-purpose flour (120g)
- 3 tablespoons cornstarch
- 1½ teaspoons salt
- ½ teaspoon baking powder
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ½ cup milk (120mL)
- ½ cup cold water (120mL)
- 1 large egg
Instructions
- Prepare the onions: Peel the sweet onions completely and keep them whole. Slice each onion crosswise into rings that are about ¼ inch thick, ensuring even pieces for uniform frying.
- Heat the oil: In a large 5-quart pot or Dutch oven, pour in enough vegetable oil to reach about 1½ inches deep. Heat the oil over medium heat until a deep-fry thermometer reads 375°F (190°C). Meanwhile, line a rimmed baking sheet with paper towels and place a wire rack on top for draining the fried rings.
- Mix the dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, cornstarch, salt, baking powder, garlic powder, and paprika until well combined and smooth.
- Mix the wet ingredients: In a separate liquid measuring cup, whisk the milk, cold water, and egg until fully blended.
- Combine batter: Slowly add the wet mixture into the dry ingredients, whisking continuously until the batter is smooth, thick, and free of lumps.
- Batter the onion rings: Once the oil reaches the target temperature, dip several onion rings into the batter, turning them to coat evenly. Use a fork to lift the coated onion rings, allowing the excess batter to drip off before carefully lowering them into the hot oil.
- Fry the onion rings: Fry in batches for 2 to 3 minutes, occasionally flipping the rings for even golden brown crispiness. Maintain the oil’s temperature between 350°F and 375°F, adjusting the heat as necessary.
- Drain the fried rings: Use a spider strainer or slotted spoon to remove the onion rings from the oil. Place them on the prepared wire rack to drain excess oil.
- Season and serve: Immediately sprinkle the hot onion rings with additional salt to taste and serve them while crispy and warm.
Notes
- For extra flavor, substitute regular salt with seasoned salt of your choice.
- If the batter is too thin and doesn’t coat the onions well, whisk in an additional tablespoon of cornstarch gradually until the batter reaches the desired consistency.
- Use a candy or deep-fry thermometer for accurate oil temperature to ensure perfect frying results.
- Drain fried onion rings on a wire rack rather than paper towels to help maintain crispness.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizer, Side Dish
- Method: Frying
- Cuisine: American
