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Crusty Cracker-Dredged Onion Rings

Source of Recipe

From "The New England Clam Shack Cookbook"


Recipe Introduction

"Some cooks are reluctant to share their recipes, but when I asked Chris Butler what makes onion rings at Five Islands so especially tasty, he willingly gave up their formula — and it's a labor-intensive one. 'We double dip 'em by hand, first in breading mix, then in cracker meal, with a dunk in egg white in between.' These beauties emerge from the deep fryer with a nicely gnarled and deeply crunchy dark brown crust."

List of Ingredients

◦ 1 or 2 large onions, cut crosswise about ½-inch thick
â—¦ 1 cup breading mix (see Note)
â—¦ 2 egg whites
â—¦ 1 cup fine cracker meal (see Note)
â—¦ ½ teaspoon garlic powder
â—¦ ½ teaspoon coarse-ground black pepper
â—¦ Vegetable oil for deep-frying
â—¦ Salt


Recipe

Separate the onion into rings and soak in a large bowl of cold water for at least 1 hour. Place the breading mix, egg whites, and cracker meal mixed with garlic powder and pepper in three separate bowls.

Heat the oil in a deep fryer or deep pot to 350° F. Fill the fryer or pot no more than half full of oil.

Remove some of the onions from the water and dredge in the breading mix, shaking off the excess. Then dip in the egg whites and finally in the seasoned cracker meal, shaking off excess. If breading mixes get clumpy, shake rings in a colander. Slide into the hot oil. (Stand back; the moisture content may create spatter.) Cook, turning with tongs, until deep golden, 1 to 2 minutes. Drain on paper towels, sprinkle with salt, and serve.


Makes 2 servings


Note:
Breading mix and cracker meal can be purchased in the breading section of the supermarket. If you can't find cracker meal, whir saltine crackers in a food processor until finely ground and smooth.