Light and crispy onion rings2013-01-28
- Servings : 2
- Prep Time : 35m
- Cook Time : 10m
- Ready In : 45m
I LOVE onion rings and always order it whenever I see it on the menu. My first job was bussing tables at Tony Roma in Winnipeg. They had the best onion rings ever and it comes in a half or whole basket of rings. I love those rings!
This recipe is light and crispy, sans batter. Why make a batter when you don’t need one? I love the taste of onions deep fried and it irks me that most restos don’t make it from scratch. It’s easy to tell because the rings usually come in a thick generic batter that is tasteless.
- 2 big onions
- 250mL butter milk or light, plain yogurt
- 250mL plain flour
- 1/2 teaspoon salt
- 1/2 smoked paprika (optional)
- Freshly ground black pepper
- 4 tablespoons of ketchup
- 1 tablespoon of Dijon mustard
- A few drop of Tabasco/hot pepper sauce
Peel the onions and cut into 1cm thick slices. Separate the onion into individual rings and discard the core.
Soak the onion in the milk or yogurt for at least 30 minutes. If the yogurt is too thick, dilute it with some cold water until you have the consistency of milk.
Combine the flour, salt, paprika and black pepper in a 3L plastic bag. Shake to mix well.
Heat the oil in a deep fryer to 180 degrees.
Add half the onion rings into the flour mixture. Close the bag with one hand and shake it until the rings are well coated with the flour.
Drop the rings into the deep fryer. Don't overcrowd the rings. There should be one layer of rings in the basket. Deep fry until golden.
Remove and drain on paper towels. Coat the rest of the rings in flour and fry.
Combine ketchup, mustard and hot sauce for the dip. Serve with the onion rings.