Onion Rings Recipe
Tempura battered, deep fried and served with Ranch dressing or BBQ sauce
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Ingredients
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Onion rings
Sauces (serve choice of Ranch or BBQ)
Method
Onion rings
Prep onions
Peel the onions and slice them into 1/4 to 3/8-inch (6–10 mm) rings. Separate into individual rings and place in a bowl. If using, pour 1/2 cup buttermilk or milk over the rings and let sit 10 minutes to soften and reduce sharpness, then drain and pat rings very dry with paper towels.
Prepare dredge
Combine 1 cup all-purpose flour, 1/4 cup cornmeal (if using), 1/2 tsp baking powder and 1/2 tsp of the salt in a shallow bowl or wide plate. Mix to break up lumps. This dry mix will help the batter adhere.
Make tempura-style batter
In a medium bowl, lightly beat 1 large egg. Add 1 cup ice-cold sparkling water (or very cold water) and stir briefly. Add 1/4 cup rice flour (or additional AP flour) and 1/2 tsp remaining salt and 1/2 tsp black pepper. Stir gently — a few lumps are fine; do not overmix. Keep the batter cold by placing the bowl in an ice bath or return to refrigerator until ready to fry.
Heat oil
Pour about 3–4 inches (enough for deep frying) of vegetable oil into a wide, deep pot or deep fryer (approximately 1.5 liters). Heat oil to 360°F (182°C). If you don't have a thermometer, test by dropping a small bit of batter: it should sizzle and rise immediately without browning too fast.
Dredge and batter the rings
Working in small batches (6–8 rings at a time), toss the dried onion rings in the flour/cornmeal dredge so they are lightly coated. Shake off excess. Dip each ring into the chilled batter, letting excess drip back into the bowl, then gently lower into the hot oil. Do not overcrowd the fryer; keep space so oil temperature remains steady.
Fry
Fry rings for 2.5–3.5 minutes per batch, turning occasionally if needed, until the batter is puffed and golden brown. Maintain oil temperature at roughly 350–365°F (175–185°C). If batter browns too quickly, lower heat slightly.
Drain and season
Using a slotted spoon or spider, transfer cooked rings to a wire rack set over a sheet pan or to paper towels to drain briefly. Immediately sprinkle with a light pinch of salt while still hot. Repeat with remaining rings.
Serve
Arrange onion rings on a platter and serve hot with small bowls of ranch dressing and barbecue sauce for dipping.
Sauces
Pour prepared ranch dressing and barbecue sauce into separate small serving bowls. Keep chilled until serving. Offer both sauces so guests may choose.