Classic Onion Rings
I don't think there is anything more glorious than crispy, golden onion rings just begging to be dipped in tangy ranch dressing. Like so many others, I adore fried food, though I try to adhere to Michael Pollan’s tenant of only eating junk food I prepare myself. Following this rule is hard, but understanding how things are made – and what’s in them – is an important component of healthy, balanced eating. And indulging every now and again is more than fine, so long as you follow a few simple rules:
As always, look for a non-GMO, unbromated, unbleached white flour – I like Hodgson Mill, Bob’s Red Mill, and Daisy Flour - but use whatever brand you like, so long as it's unadulterated.
Use an oil with a high smoke point, such as grapeseed or canola. There's some controversy surrounding both of these - some sources say they're fine and healthy, while others disagree. But, both can withstand heat, are alright in moderation, don't impart a bitter or nutty flavor, and organic varieties are reasonably priced.
Final notes: though breading is normally a pain, this recipe minimizes the steps with a simple, tempura like batter. This super versatile batter can be used several ways - I've had great results with asparagus, green beans, and other veggies, though it also works well with proteins such as chicken, fish and shrimp.
Serve these with your favorite dipping sauce and enjoy. Note that one large onion makes a shocking amount of rings but you can double the proportions for a crowd.
Classic Onion Rings
Prep time: 5 minutes Cook time: 15 minutes Total time: 20 minutes
Ingredients
Canola or grapeseed oil for frying
1 very large sweet yellow or vidalia onion
1 teaspoon salt + more for sprinkling
1/2 teaspoon garlic powder (optional)
1 1/4 cups flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1 cup seltzer water
Instructions
Pour oil to depth of 2" in a large, heavy-bottomed saucepan or a wok, then set over medium flame. Allow oil to reach 375 degrees (this will take a couple of moments). If you don't have a thermometer, use a wooden skewer to gauge the temperature: bubbles will form around the skewer when the oil is ready.
Meanwhile, cut the ends of the onion and remove the outer papery layer. Cut the onion crosswise into quarter inch slices (a mandolin or food processor is perfect for this!) and separate the rings. Toss with salt and garlic powder, if using.
Combine the flour, baking powder and baking soda, then slowly add in the seltzer water. Whisk until you have a nice batter - don't worry about a few lumps.
In batches of four or five, dip the onions spears into the batter, then gently lay them in oil and fry til golden - about 45 seconds - one minute. Do not crowd the pan or the temperature of the oil will drop and your rings will be soggy! Add more oil to the pan as needed throughout the frying.
Drain the onion rings on a wire rack or on paper towels, then season with a sprinkling of salt. Serve immediately, or keep warm in oven set to a 225 degrees.
