Incredibly Light Onion Rings Recipe
Ingredients
| All purpose flour | 1 Cup (16 tbs) (FOR THE BATTER) | |
| Cold water | 1 Cup (16 tbs) (FOR THE BATTER) | |
| 2 very large yellow onions, peeled and thinly sliced | ||
| Olive oil or a combination of olive and vegetable oils for deep frying | ||
| Salt | To Taste (FOR THE ONIONS) | |
Directions
Prepare the batter
Place the cold water in a bowl large and deep enough to hold the onions separated into rings.
With a strainer or a sifter, sift the flour into the bowl in small amounts, stirring with a wooden spoon or whisk to incorporate it evenly into the batter.
The batter should be smooth and the consistency of light cream.
Set aside.
Separate the onion slices into rings and place them in the batter, turning to cover.
Turn your oven on to 275°F.line a cookie sheet with paper towels.
Pour the oil into a large, heavy skillet to a depth of 1/2 inch and heat it until very hot but not smoking,300°F on a deep fat thermometer.
Remove some of the onion rings from the batter with a fork or slotted spoon, allowing excess batter to drip back into the bowl.
Fry only a few rings at a time, keeping the oil very hot.
Do not crowd the pan.
If the top side does not brown, turn to fry both sides, about 3 to 4 minutes.
When golden brown, remove with tongs or a fork to the paper towel-lined pan to drain.
Place the pan in the warm oven and continue with the remaining onion rings.
Sprinkle with salt to taste before serving.
They will remain crisp for at least an hour.
Place the cold water in a bowl large and deep enough to hold the onions separated into rings.
With a strainer or a sifter, sift the flour into the bowl in small amounts, stirring with a wooden spoon or whisk to incorporate it evenly into the batter.
The batter should be smooth and the consistency of light cream.
Set aside.
Separate the onion slices into rings and place them in the batter, turning to cover.
Turn your oven on to 275°F.line a cookie sheet with paper towels.
Pour the oil into a large, heavy skillet to a depth of 1/2 inch and heat it until very hot but not smoking,300°F on a deep fat thermometer.
Remove some of the onion rings from the batter with a fork or slotted spoon, allowing excess batter to drip back into the bowl.
Fry only a few rings at a time, keeping the oil very hot.
Do not crowd the pan.
If the top side does not brown, turn to fry both sides, about 3 to 4 minutes.
When golden brown, remove with tongs or a fork to the paper towel-lined pan to drain.
Place the pan in the warm oven and continue with the remaining onion rings.
Sprinkle with salt to taste before serving.
They will remain crisp for at least an hour.
Chef
