I find that large, slightly flattened yellow onions produce the best size onion rings for frying. Any onion will do, but choosing a large onion will allow you to create enough onion rings for a crowd without having to batter and fry as many individual rings as a smaller onion will produce. The sparkling water can be replaced with an equal measurement of your favorite beer to create beer battered onion rings. If you prefer a thicker batter on your onion ring, reduce the sparkling water to 1 cup, adding more if necessary to achieve the right consistency. This batter also makes a delicious coating for fried chicken.
Author: Jennifer from 1840 Farm
Ingredients
For the Onions
2extra-large yellow onions
1cupAll-purpose flour
For the Batter
2cupsAll-purpose flour
1cupcornstarch
2teaspoonsgarlic powder
2teaspoonsonion powder
1teaspoonfreshly ground black pepper
4teaspoonssalt
2teaspoonssugar
1cupbuttermilk
1-2cupssparkling water(start with 1 cup and then add more to achieve the consistency you desire)
1large egg
For Frying and Finishing
4-6cupsfrying oil(or more as needed for your chosen frying vessel)
salt to season the hot onion rings
Instructions
Slice the onions crosswise into ½ to ¾ inch thick slices. Separate each slice into individual rings. Place the rings in a large bowl before sprinkling with 1 cup of flour. Gently toss the rings to coat with the flour without breaking. Allow the rings to rest in the flour for at least 30 minutes. This process will help to dry the exterior surface of the onion and allow the batter to adhere firmly to the onion.
When you are ready to prepare the onion rings, preheat the oven to 250 degrees Fahrenheit. Set cooling rack over a baking sheet. This will provide a perfect resting place for the onion rings as you fry successive batches. Line a small tray or baking pan with a clean tea towel. The small tray will provide you with a safe and efficient way to transfer the cooked onion rings to the oven and the towel will absorb any excess oil.
Begin heating your frying oil to 375 degrees Fahrenheit. Choose a deep pot that will allow for the oil to expand as the onions rings are fried. Take care to not overfill the pot with oil as it will expand as the rings are fried.
As the oil and oven come up to temperature, mix the batter. In a large bowl, combine the 2 cups of flour, cornstarch, seasonings, buttermilk, sparkling water (or beer), and egg. Whisk until smooth. If you prefer a thicker coating on your onion rings, you can use 1 cup of the sparkling water or beer. For a thinner, crispier coating, add up to 1 cup additional liquid to achieve the desired consistency.
Add several rings to the batter, turning them to coat completely. Transfer the battered onion rings to the hot oil, taking care not to splash the oil out of the vessel and without overcrowding. Move the onion rings slightly to ensure that they do not stick to each other or the sides of the pan. Fry each batch for 3-4 minutes, turning at least once to ensure that they are an even golden brown.
Remove the onion rings from the hot oil carefully to the towel lined pan. Sprinkle with salt and transfer to the wire rack in the warm oven. Repeat the process until all of the rings have been fried and seasoned. Serve hot.