Essentials: Crispy Crunchy Onion Rings
Source of Recipe
From "Mad Hungry Cravings" by Lucinda Quinn
Recipe Introduction
"Faced with a choice between French fries and onion rings, my crunchy side will always choose onion rings. Something about onion rings just puts me over the edge � perhaps it's the crunch of the fried coating surrounding the soft-sweet slivers of onion. Soaking the onions in cold water for 10 minutes will dilute their sulphur content, making them sweeter and milder."
List of Ingredients
◦ 2 large Vidalia or other mild onions, cut into �-inch-wide rings
◦ Vegetable oil for deep-frying
◦ 1 cup plus 2 tablespoons all-purpose flour
◦ � cup cornstarch
◦ 2 teaspoons baking powder
◦ 1 teaspoon coarse salt, plus more to taste
◦ 1 ⅓ cups ice-cold water
Recipe
Put the onions in a large bowl filled with cold water and soak for 10 minutes.
Heat 2 inches of oil to 365� F in a deep heavy-bottomed pot or prepare your electric deep-fryer.
Whisk together the flour, cornstarch, baking powder, and salt in a medium bowl. Whisk in the ice-cold water and set the bowl of batter in a bowl of ice. Drain the onions well and dry thoroughly between layers of paper towels.
Working with one handful at a time, dip the onions in the batter, allowing the excess to drip back into the bowl, and carefully place in the oil. Fry, turning once, until crisp and golden, about 3 minutes per batch. Transfer to a paper towel-lined tray to drain, and sprinkle with salt.
Serves 4
� How to Pull it Off:
All fried onion rings are not created equal. The batter must be light, not thick and gloppy � this is achieved by the correct proportion of flour to water. The final product must be crispy, not cakey; here the cornstarch promotes crunchiness. Use sweet Vidalia onions or another similar mild-mannered onion. And the onions should not be cut too thick. Make sure you have a sharp knife and a firm grip (fingertips turned under, please). Cook fast and hot � oil management is crucial to success. A deep-fry/candy thermometer is a good investment if you deep-fry often.
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