Super-Crispy Deep-Fried Onion Rings. How to Make Perfect Fried Onion Rings!!!
Recipe type: Vegetables / Deep-fried
Onion rings can be the best or worst accompaniment for burgers or grills. Unfortunately more often than not battered onion rings turn out as oil soaked UFO's that repeat on you for days afterwards. This recipe gives the foolproof solution, and the perfectly crispy, tasty and aromatic onion rings ever.... with much less oil residue.
- 1 Large onion
- 250ml Full-cream milk
- 45ml Cornflour
- Oil for frying
For the Coating
- 250ml All purpose flour
- 10ml Garlic powder
- 5ml Hot smoked paprika
- 5ml Salt
- 2.5ml Hot English Mustard powder
- 2.5ml Ground white pepper
- Top and tail and peel the onions and slice them into half inch thick rings. Carefully remove the first three rings from each round. You can use the inner rings for salads or soups.
- For the coating, combine the all purpose flour, garlic powder, hot smoked paprika, salt, hot English mustard powder and ground white pepper.
- In a jug, whisk together the cornflour and milk and pour this into a dish.
- Dip each onion ring into the milk solution then dredge it in the flour mixture. Transfer the rings to a platter.
- Once the first coating is complete, sprinkle some of the flour mixture over a large platter. This is where the coated onions will set, and the layer of flour prevents the coating from sticking to the platter and getting damaged.
- Dip each ring in the milk solution again, then into the flour to get a good solid coating. Transfer the coated rings to the platter. Allow the coated onions to set for 20 minutes.
- Fill a large pan with oil to a depth of 1 inch and heat this to 180c or 350f.
- Carefully drop the rings into the oil and fry them for 5 to 6 minutes turning halfway through.
- Remove the rings from the oil with a slotted spoon and drain any excess oil on kitchen paper.
- Serve the onion rings immediately, or keep them warm in your oven at 70c or 158f until required.