HOW TO: Onion Rings

These homemade onion rings are made from slicing a large onion, dipping the rings in a deliciously flavored batter and deep frying until perfectly golden.

CAUTION: deep frying anything can be dangerous. Always keep your hands and face away from the hot oil. DO NOT add any water to the oil (hot or cold) or an explosion may result.

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HOW TO: Onion Rings

Step 1: prep onion

Select one very large:

Onion (sweet recommended)

Remove the onion skin and trim 1/2” off root end. Using a very sharp knife, cut across the layers into 1/4” slices. Separate the rings. Set aside.

Step 2: batter

To a mixing bowl add:

1 egg

1 Tbsp Worcestershire sauce

1/4 cup milk

Whisk together, pour in:

3/4 cup flour

1 tsp baking powder

1 tsp seasoned salt

1 tsp garlic powder

Using a fork, stir together until smooth. Thin the batter by adding:

1/4 cup milk

If the batter is still too thick, add:

1 Tbsp increments milk

Repeat until desired thickness is reached. Allow batter to rest while oil heats.

Step 3: preheat frying oil

Note: It will take approximately 10 minutes for the oil to properly heat to 350F.

Select one:

1. Deep fryer

   • If there is a basket, keep it ready as it makes the process easier

   • Fill with oil to the fryer-specified level

   • Turn on fryer and set temperature to ~350F

2. Deep pot on stovetop

   • Place a deep pot on the stovetop

   • Add ~2” of oil to the pot

   • Turn heat to medium

Step 4: deep fry

• Place a cooling rack on a sheet pan OR line a bowl/pan with paper towels

Once oil is heated, it’s time to work quickly.

1. From the bowl of separated onion slices, select a ring

2. Drop it in the batter, flip with a fork and lift out, allowing to drip for a moment

3. Carefully place the battered onion ring into the hot oil

4. Repeat quickly with a few more rings, filling but not crowding the cooking vessel

5. Using tongs or a fork, flip the rings once the browning is visible around the ring, about 2-3 minutes

6. Allow to cook 1-2 minutes on the second side, transfer using tongs  to prepared sheet pan

Serve hot.

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Brenda’s tips:

• Serving size: 4 to 8 servings

• Batter & fry one or two rings, to check batter thickness & thin if needed

• Repurpose tip: use a brown paper shopping bag in place of paper towels to absorb the extra oil. Simply cut a bag in segments that fit your bowl/pan and be sure to arrange with the bags interior side facing up where the food will rest.

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Window to B’s kitchen . . .