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Onion Rings

by JANE WORTHINGTON-ROTH

I’m crazy about onion rings! Given the option at any burger joint or clam shack where I could order onion rings instead of French fries – it’s a done deal. But I’m also very fussy about them. I don’t care for thick rings at all as the onions always seem slimy and the batter doesn’t adhere to them. What’s worse is when they are overcooked. I’m a skinny onion ring afficionado. When I make them at home I use either a beer batter or buttermilk batter – both are delicious. Although I’m a bit old fashioned when it comes to frying French fries (in lard), I fry my onion rings in a very neutral vegetable oil.

It’s important to choose the right onions for the tastiest rings, preferably either Vidalia or Maui which are both sweet onions. You can serve the skinny rings as a side dish or use them as a topping for burgers, salads or even on grilled pizzas. Frying them in a cast iron deep skillet is a safe approach and easy to clean up.

You can be creative about how to serve your rings. Some folks like to dip them in ranch dressing, cocktail sauce or even aioli. If you like spicy foods, add a dash or hot sauce or ¼ teaspoon cayenne powder to your batter.

ONION RINGS – BEER BATTER
1 pound (2 large) sweet onions, peeled and sliced extremely thin
¾ cup lager-style beer
1 cup all-purpose flour
½ teaspoon salt
Vegetable oil
Salt, for serving
Special equipment: Thermometer, deep cast iron skillet and tongs

In a medium bowl, whisk together the beer, flour and salt and let the mixture sit for at least 30 minutes.

Have a paper towel-lined platter ready to place the rings when you remove them from the oil.

Pour 1-inch of vegetable oil into a deep (3”) cast iron skillet. Heat the oil to 350 degrees. Using the tongs, dip a few of the onion rings into the batter. Shake off any excess batter and place the rings into the hot oil being very careful as it may splatter.

Let the rings fry for about 3 minutes until golden brown on both sides. Use the tongs to remove them to the platter, and continue dipping and frying until all the rings are done.

Season with salt and serve immediately.

ONION RINGS – BUTTERMILK
1 pound (2 large) sweet onions, peeled and sliced extremely thin
1 cup all-purpose flour
½ teaspoon salt
1 cup buttermilk*
Vegetable oil
Salt, for serving
Special equipment: Thermometer, deep cast iron skillet and tongs

  • Note: If you don’t have any buttermilk on hand, make your own by combining 1 cup milk with 1 tablespoon lemon juice or vinegar. Let the mixture sit and curdle for 5 minutes before using.

This approach to making onion rings is a bit different, as the rings are first dipped in the buttermilk and the tossed in the dry flour mixture.

Have a paper towel-lined platter ready to place the rings when you remove them from the oil.

In a medium bowl, mix the flour and salt together – set aside.

Put the buttermilk into a large bowl and add the sliced onion, tossing to make sure all slices are coated.

Pour 1-inch of vegetable oil into a deep (3”) cast iron skillet. Heat the oil to 350 degrees. Using the tongs, dip a few of the onion rings into the flour mixture, shaking off any excess flour.

Place a few rings into the hot oil being very careful as it may splatter. Let the rings fry for about 3 minutes until golden brown on both sides. Use the tongs to remove them to the platter, and continue dipping and frying until all the rings are done.

Season with salt and serve immediately.

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