Crispy fried onion rings, a golden appetizer delight, for your next side
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CRISPY ONION RINGS
Everyone loves a great onion ring! I’m a sucker for an onion ring that isn’t heavily battered that is sweet and crispy. I have been trying to perfect my recipe over the years and I have now decided that milk instead of buttermilk is the way to go. Let me explain. Normally you would soak your onion rings or basically anything you are wanting to fry in buttermilk for a decent amount of time before dredging in your seasoned flour and frying. I’ve done this and things come out great but I find that a delicate onion ring tends to become too coated when using a thick buttermilk and you end up with more coating than onion. This is where the milk comes in. Replace the buttermilk with plain whole milk and let it sit as you would with buttermilk for a good few hours and your onions will come out with just the perfect amount of coating on them.
Use large onions for this recipe as you wan’t substantial slices that aren’t going to disintegrate once fried. I used two large onions for this recipe that I sliced into thin slices (not too thin) with a knife but feel free to use a mandoline for this. Soak in plain milk for an hour or two. Why and hour or two? Because it gives me more time to sit outside soaking up the sun with a gin and tonic 🙂
For the dredge I use plain all purpose flour with a few of my favourite spices incorporated into them. Feel free to use any spices in your seasoned flour but refrain from using herbs as the high heat of the oil will eventually burn them and make your onion rings bitter. I used onion powder, white pepper, smoked paprika and salt.
I’m not a great fan of deep fat frying but I will make an exception for three items. A good battered piece of fish, crispy chips (fries) and onion rings. The rest I’m quite happy to oven bake. Make sure you are using a good quality vegetable oil when frying and never overfill your pot…accidents happen quickly!
Are you itching for some amazing onion rings? I bet you are!!!…
