Instructions:
Onions Rings seem simple enough but can come out greasy or quickly become limp. I prefer floured rings that are well seasoned to battered ones. The addition of cornstarch to this recipe helps to retain their crispy texture. Add your favorite seasoning salt or herbs as desired.
- 3 large white onions, peeled and thinly sliced;
- Frying oil;
- 2 eggs, beaten;
- 1⁄2 c (120 ml) water or milk;
- 2 c (450 g) flour;
- 1⁄2 c (113 g) cornstarch;
- 1 tbsp (14 g) salt;
- 1⁄2 tbsp (7 g) black pepper;
- 1 tbsp (14 g) finely chopped parsley.
- Heat the frying oil to 375 F. Combine the beaten eggs and water in a small bowl. Combine the flour, cornstarch, salt, pepper, and parsley in a shallow pan. Dredge the onion rings in the flour mixture. Shake off the excess flour and dip in the egg wash. Shake off the excess egg wash and dredge one more time in the flour mixture. Fry in the hot oil until golden. Serve immediately.
6–8 servings (enough for 20–25 tastings)
