[url href=”http://cookingqueen.com/wp-content/uploads/2015/01/CQ-Onion-rings-225×300.jpg”][img src=”http://cookingqueen.com/wp-content/uploads/2015/01/CQ-Onion-rings-225×300.jpg” width=”225″ height=”300″ class=”alignnone size-medium” title=”CQ- Onion rings”][/url]
- 1 1/4 cup(s) all-purpose flour, (spooned and leveled)
- 1/2 cup(s) cornstarch
- 1 1/2 teaspoon(s) baking powder
- 1 teaspoon(s) coarse salt
- 12 ounce(s) (1 can) seltzer water
- 6 cup(s) vegetable oil
- 1/2 cup(s) fresh parsley leaves, washed and dried very well
- 1 Vidalia onion, sliced crosswise into thin rings
- Coarse salt
- Line a baking sheet with paper towels; set aside.
- Place onion rings in a large bowl of ice water for 10 minutes; drain and pat dry. In a large bowl, whisk together flour, cornstarch, baking powder, salt, and seltzer.
- In a heavy 5-quart pot or Dutch oven, heat oil over high until a deep-fry thermometer registers 375 degrees F.
- Working in seven to eight batches, place onions in batter; using your fingers, lift out, letting excess drip off.
- Carefully place in oil, making sure not to overcrowd pot; cook until golden brown, 2 to 3 minutes.
- Transfer rings to prepared baking sheet, and season with salt.
- Keep warm in a 250 degree F oven.
- Return oil to 375 degrees F before starting next batch.
- Once all the onion rings are done, place on a platter.
- Very carefully place parsley in pot (oil will spatter), and fry until crisp, 10 seconds; remove, using a spider or slotted spoon, and season with salt.
- Sprinkle onions with parsley.
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