Jan 152015
Onion Rings
[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
  1. Line a baking sheet with paper towels; set aside.
  2. 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.
  3. In a heavy 5-quart pot or Dutch oven, heat oil over high until a deep-fry thermometer registers 375 degrees F.
  4. Working in seven to eight batches, place onions in batter; using your fingers, lift out, letting excess drip off.
  5. Carefully place in oil, making sure not to overcrowd pot; cook until golden brown, 2 to 3 minutes.
  6. Transfer rings to prepared baking sheet, and season with salt.
  7. Keep warm in a 250 degree F oven.
  8. Return oil to 375 degrees F before starting next batch.
  9. Once all the onion rings are done, place on a platter.
  10. 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.
  11. Sprinkle onions with parsley.


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