It’s just a fact.
And I’ve eaten my fair share of lousy onion rings.
I’ve tried a whole lot of “best ever” recipes, only to find that they were dull, tasteless, limpy, batterless, too battered, messes of goo. And given how messy making them is, that’s really really frustrating.
Now this is not a great recipe. I’ve probably not found that yet, but this one is good. It comes out as pictured. Nice light batter that actually is strong enough to stay on the ring. Flavor it up with plenty of seasoning, and it goes nicely with your burger or ribs, or whatever it seems good to go with to you.
A tip or two to make it easier to do, and you are on your way.
- 1 large onion, cut in 1/4 inch slices, push the rings apart, and save the centers for some other use.
- 1 c flour (more or less)
- 1 tsp salt
- 1/2 tsp pepper
- 1 tsp cayenne
- 1 tbsp Old Bay seasoning
- 1 tsp baking powder
- 1 egg
- 1 1/2 c milk
- oil for frying
- Cut up the onions, and let sit for a few minutes to dry a bit.
- Heat up the oil. About 1 inch in depth. I’m thinking around 325° but frankly I don’t measure the temp, just a sizzle when you scatter a droplet of water on it. A bit higher than medium on the electric range.
- Mix all the dry ingredients with a whisk. Then add the milk and egg, whisking until smooth.
- Batter should be thick enough to coat the onion ring, and be visible. Drop one in and see how it goes. The batter should remain and should, after browning and turning look very much like the picture. The onion ring should sink into the batter, not sit on top, but not be so drippy watery that it is just wet. Got that? Your test ring will help you. Either add a bit more flour or more milk to get it right.
- Then continue on frying, removing rings as they are done and depositing them on a jelly roll pan lined with paper towel and covered with a cooling rack. Place in a 250° oven to keep warm and crisp until ready to eat.
Note: I use two wooden skewers. One to fish out the onion ring from the batter and drop it in the oil, and another to turn it over and fish it out of the oil. This makes the process ever so less messy. No hands, no gummy mess with a pair of tongs.
Also, adjust seasonings as you desire. The cayenne is optional of course.