In some parts of the country, fried onion rings are as popular a companion to hamburgers as french fries. If you don't have an electric deep-fat fryer, choose a good heavy pan, place it safely on a rear burner and use at least 3 inches (7.5 cm) of oil. To ensure even browning, avoid overcrowding the pan.
- For the Onions:
- 3 large yellow onions
- 2 cups milk, chilled
- 2 cups ice water
- For the Batter:
- 1 1/3 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon dry mustard
- 1/4 teaspoon freshly ground pepper
- 2 eggs, at room temperature
- 2 tablespoons vegetable oil
- 3/4 cup beer, at room temperature
- Dash of Tabasco or other hot-pepper sauce
- Vegetable oil for deep-frying
FOR THE ONIONS:
Slice the onions crosswise about 1/2 inch thick and then carefully separate the slices into rings. (You should have about 8 cups.) Place the rings in a wide, shallow dish in as few layers as possible.
In a bowl, whisk together the milk and ice water. Pour evenly over the onions. Cover the dish with plastic wrap and refrigerate for at least 2 hours or as long as overnight. Very carefully turn the rings at least once to soak them evenly.
FOR THE BATTER:
In a large bowl, whisk together the flour, salt, dry mustard and pepper; set aside. In a bowl, lightly beat the eggs; whisk in the vegetable oil, and then the beer and Tabasco, mixing well.
Make a well in the center of the flour mixture and pour in the egg mixture all at once. Using a whisk and starting in the center of the bowl and working outward, whisk until the mixture is free of lumps. Cover and let stand for at least 2 hours or as long as overnight.
Line 2 baking sheets with a double layer of paper towels. Using tongs, remove the onion rings from the milk mixture, shaking off the excess liquid, and let drain on one of the prepared sheets. Pat the onion rings dry with more paper towels to remove all excess moisture.
In a deep-fat fryer or large, heavy saucepan over medium-high heat, pour in vegetable oil to a depth of at least 3 inches. Heat until the oil registers 375 degrees on a deep-fat frying thermometer, or until a small cube of bread dropped into the oil browns in about 45 seconds.
Stir the batter. Working in batches and using the tongs, dip the onion rings into the batter, shaking off any excess; quickly but carefully drop them into the hot oil. Fry the onion rings, turning occasionally with the tongs, until a deep golden brown, 4-5 minutes.
Transfer the cooked onion rings to the other paper towel-lined baking sheet and let drain briefly. Serve immediately.
Recipe reprinted by permission of Weldon Owen. All rights reserved.
nutrition information per serving
294 calories; 11g total fat; 77mg cholesterol; 454mg sodium; 37g carbohydrates; 2g fiber; 10g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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