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Nothing Beats Onion Rings

February 6, 2013 By:
Eileen Goltz, JE Feature
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There are times when I ­really want a specific “fried” food but don’t have the time to do it myself. I’m talking about stuff like doughnuts, fried chicken and — my absolute favorite greasy treat — onion rings. However, when I do have the time, nothing beats piping hot homemade onion rings.

Onion rings can vary greatly from sweet to savory and breaded to crunchy depending on the type of onion you use and how you make the batter.
 
For a sweeter taste, I suggest you use Vidalia onion or Walla Walla; a stronger Texas or yellow onion will give you a bite along with the crunch.
 
Basic Onion Rings
(Dairy or Pareve)
3-4 large Spanish onions
or sweet onions, cut into
1⁄4-inch sliced rounds
1 and 1⁄2 cups flour
3⁄4 tsp. salt
1⁄8 tsp. pepper
1⁄2 tsp. baking powder
1 egg, well beaten
1⁄2 cup milk or nondairy substitute
oil for deep frying
 
Separate the sliced rounds of onions into individual rings. In a bowl, combine the flour, salt, pepper and baking powder.
 
In a small bowl, combine the egg and milk and whisk to combine. Add egg mixture to the flour mixture and mix to combine.
 
Heat the oil in a deep fryer or sauce pan from 350˚ to 400˚. Dip the onion rings into the batter and then fry until the rings are golden brown on both sides, turning them over if necessary.
Remove immediately, drain on paper towels.
 
Sprinkle with salt to taste and serve.
 
Serves 6 to 8.

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