Thick-Cut Onion Rings
Thick-Cut Onion Rings
- Level: Intermediate
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 877
- Total Fat
- 53
- Saturated Fat
- 5
- Carbohydrates
- 88
- Dietary Fiber
- 4
- Sugar
- 8
- Protein
- 12
- Cholesterol
- 39
- Sodium
- 815
- Total: 35 min
- Active: 35 min
- Level: Intermediate
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 877
- Total Fat
- 53
- Saturated Fat
- 5
- Carbohydrates
- 88
- Dietary Fiber
- 4
- Sugar
- 8
- Protein
- 12
- Cholesterol
- 39
- Sodium
- 815
- Total: 35 min
- Active: 35 min
Ingredients
3 large onions, cut into 1/2-inch rings
3 1/2 cups all-purpose flour
Vegetable oil, for frying
1 cup cornstarch
2 teaspoons cayenne
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons paprika
Kosher salt
2 cups milk
1 1/2 cups seltzer
1 large egg
Ketchup, for dipping
Directions
- Separate the onions into rings and put in a large bowl. Toss with 1/2 cup of the flour and let stand for 5 minutes.
- Put 1 1/2 inches of vegetable oil into a large, wide pot over medium-high heat. Heat the oil to 365 degrees F on a deep-fry thermometer.
- In a large bowl, whisk the remaining 3 cups flour together with the cornstarch, cayenne, garlic powder, onion powder, paprika and a big pinch of kosher salt. Add the milk, seltzer and egg and whisk to combine.
- Add a couple handfuls of the onion rings to the batter and immediately place in the hot oil. Fry, turning once, until crisp and golden, 2 to 3 minutes. Return the oil to 360 degrees and repeat with as many batches as necessary until all the onions are fried.
- Serve with ketchup for dipping.
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