Saturday, September 28, 2013

Fried Onion Rings

"Take it outside." While these words usually preclude a bar brawl, they were meant only to clear the kitchen and get the steaks on the grill so our annual steakhouse dinner could proceed apace. We are generally cautious eaters, but tonight's meal centered on thick, aged sirloins, steakhouse fries, creamed spinach and the meal's highlight, deep fried onion rings. The steakhouse dinner is really an excuse to serve these extraordinarily good onions. They are simple in the extreme, and once you've had them, you'll view all other versions as poorly executed pretenders. Save for the onions and the oil in which they fry, there are only three ingredients in this recipe, those being milk, flour and salt. The instructions are equally simple and can be summarized as a process of dipping, dusting, dunking and draining. If there is a drawback to this recipe, it's that the onions must be fried just before serving. They lose their crispness as they sit and cool, but they will make your socks go up and down when they are served hot. The predominant flavor is that of a sweet onion and the coating is just thick enough to provide a little crunch. I do hope you try these. They are delicious. Here's the recipe.

Fried Onion Rings...from the kitchen of One Perfect Bite inspired by Gormet Magazine


6 cups vegetable oil for deep frying

1 large (1 pound) sweet onion, cut crosswise into 1/4-inch thick slices

1 cup whole milk

2 cups all-purpose flour

1 teaspoon salt


1) Heat oil in a 4 to 5-quart heavy pot or a wok set over moderate heat until oil temperature is 370 degrees F.

2) While oil heats, divide onion slices into rings. Pour milk into a bowl and combine flour and salt in a pie plate. Working in small batches of three, dip rings into milk and then into flour; repeat for a double coating. Transfer rings to hot oil and fry, stirring, until rings are golden brown, about 2 minutes. Carefully transfer rings to paper towels to drain. Coat and fry remaining rings in same fashion. Serve immediately. Yield: 4 servings.

You might also enjoy these recipes:

Roasted Onions Momofuku Style - Momofuku for 2

Trencherman's Onions - One Perfect Bite

Cheese Scalloped Onions - The English Kitchen

Sweet and Sour Onions - Simply Recipes

Baked Barbecued Onion Rings - Recipe Girl

Roasted Cipollini Onions - White on Rice Couple

Onion Gratin with Rosemary and Thyme - Kalyn's Kitchen

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