Onion Rings 2 Ways

May 19

RECIPE

EXTRA CRISPY

▪2 large white onions
▪400g or 2 1/2c all purpose flour (+2-3c for dredge)
▪150g or 1 1/4c corn starch
▪6g or 1 1/3tsp baking powder
▪2g or 1/5tsp paprika
▪6g or 1tsp salt
▪3g or 1.5tsp black pepper
▪300g or 2-3c buttermilk
▪Neutral oil (canola, grapeseed, avocado)

Cut off onion poles. Score 1 layer deep to remove outer layer. Cut into ¾-1” (2cm) planks. Separate rings, removing small middle rings from each, leaving only larger outer rings. These make more ideal rings and are easier to bread.
To make the breading, in a medium bowl, combine 400g of flour, corn starch, baking powder, paprika, salt, and pepper.
In two small separate containers, add buttermilk to one and 2-3c plain all purpose flour to the second for the dredge.
Drop each ring into the plain flour to coat, then into the buttermilk. Allow excess to drip off then drop into the breading to coat. Repeat for all rings. When finished, bread each ring a second time by dipping into the buttermilk then into the breading to coat.
Place each ring in a single layer on a baking tray.
To fry, fill a large heavy bottomed pot ⅓ of the way up the sides with neutral frying oil (i use 2qt for a 6.75qt dutch oven) & heat over medium until the temperature reaches 350F/175C.
While oil heats, preheat oven to 200F/95C & add an empty sheet tray with a wire rack. This is where you’ll keep the already-fried onion rings warm while you finish frying.
When the fry oil is up to temp, lower onion rings in carefully, one at a time. Be sure to allow enough space around each ring so that they don’t touch. After 2 minutes, flip rings over to fry for about 2 more mins or until golden & crisp. Use a spider or strainer to lift rings from oil & place on wire rack in preheated oven until ready to serve.

BEER BATTERED

▪100g or 3/4c ap flour for batter + 2-3c for dredge
▪100g or 2/3c rice flour
▪2g or 1/2tsp baking powder
▪5g or 1tsp salt
▪12oz or 350mL beer of choice (or club soda)

Slice onions as described in above recipe then lay rings on a sheet tray to freeze for 30-45min. Rinse under warm water to thaw. This shortens the cook time later. Dab off any excess water before dredging.
To make batter, mix together 100g of the ap flour, the rice flour, baking powder, and salt. Whisk in about 10oz of the beer - use additional 1-2oz to thin only if needed. Should be a paint consistency.
For dredge, pace 2-3c ap flour in a separate container. Drop onions into dredge to coat well, shake off excess, then place in liquid batter to coat.
Preheat pot of oil (about ⅓ of the way up your fry pot) to 375F/190C.
Just before you’re ready to fry, drop each battered ring into flour dredge again, shake off excess, & drop into wet batter once more. Toss to cover, allow excess to drip off, & carefully drop into oil to fry. Be sure not to crowd. Fry on side 1 for 1-1.5 mins, then flip & continue to fry 1-1.5 mins until golden brown & crisp.
Place fried rings onto wire lined sheet tray in warm oven until ready to serve.

CHIPOTLE RANCH

▪125g or 1/2c mayo
▪50g or 1/4c sour cream
▪15g or 1Tbsp lemon juice
▪1 garlic clove, pressed/minced
▪15g or 1Tbsp hot sauce
▪1 chipotle in adobo

Add all ingredients to a high sided container and spin with immersion blender until well broken down.

HERBED RANCH

▪125g or 1/2c mayo
▪50g or 1/4c sour cream
▪15g or 1Tbsp lemon juice
▪1 garlic clove, pressed/minced
▪10g or 3-4Tbsp chive, minced
▪10g or 3-4Tbsp fresh dill, minced

Blend mayo, sour cream, lemon juice, and garlic until smooth. Stir in herbs.