French Fried Onion Rings
This batter fries up tender and crisp, but it MUST be icy cold so do NOT skip the chilling process. The batter is also excellent for other fried veggies, such as zucchini, broccoli, okra, etc., or for fish.
3 large onions, sliced into rings (about 1/2” slices)
1 cup flour
1/2 cup cornstarch
1 tsp. baking soda
1/2 tsp. salt
1-1/4 cups iced water (original calls for 1-1/2 cups, but I think that makes it too thin)
vegetable or canola oil for frying
1 cup flour
1/2 cup cornstarch
1 tsp. baking soda
1/2 tsp. salt
1-1/4 cups iced water (original calls for 1-1/2 cups, but I think that makes it too thin)
vegetable or canola oil for frying
Separate the onions into rings. Soak in a bowl of ice water, in the refrigerator, for about two hours.
Meanwhile, prepare the batter; combine the flour, cornstarch, baking soda and salt in a large bowl. Add the 1-1/4 cups iced water all at once and whisk until the batter is smooth. Refrigerate for at least one hour.
When the onions and the batter are thoroughly chilled, heat 2 inches of oil in a heavy, medium saucepan or deep fryer to 375F. Drain the onion rings and pat dry with a towel. Place all of the onion rings in the chilled batter and stir to coat well.
Working in batches to avoid crowding, drop the onion rings one by one into the hot oil. Fry, turning once, until golden brown and crisp (3-4 minutes). Drain on paper towels. Sprinkle with salt and serve hot.
Going to copy this off to a recipe file! Thanks for sharing it.
ReplyDeleteYou're welcome. I've had this recipe for many years. It was featured on an old TV cooking show...seems like it was called You're Cooking Now. I sent for their recipe collection, and it had so many good ones. I wish I could find them all again :-(
ReplyDeleteLots has been happening over here since I last stopped by. I'm just going to throw out my comments from the posts that I missed.
ReplyDeleteFirst off, congrats on your one-year anniversary. I hope there will be many more.
My son loves onion rings and I love banana bread, so I'll be trying both recipes.
Good Lord, that's a huge bell pepper.
My lemon cukes haven't grown any bigger than a really big grape.
Last time I stopped by you were just passing 100 pounds and now you're almost at 150. Come on...fess up. Who have you got buried in your garden that's fertilizing it so well?
That last comment was me. I pushed the enter button too soon.
ReplyDeleteAnonymous Cheryl, thank you.
ReplyDeleteThe bell peppers just keep getting bigger and bigger. I had to take fencing from the flowers and try to surround the peppers, they're falling over from the weight.
The lemon cuke plants don't look very healthy, quite yellow from getting water from both sides of the fence, but the cukes are sure developing nicely now.
Mr. H.
;-)
Thank you very much for the recipe. I will save it and hopefully try it this week. I hope I can make them as good looking as yours!
ReplyDeleteDan, you're welcome. Enjoy!
ReplyDelete