A recipe with some tips on how to make perfectly golden light crispy onion rings with no greasy mess.
My friend made these tasty onion rings during our gathering and they were easily devoured in no time. I absolutely did not want to miss the recipe, so I asked her for the recipe. Here it is, a recipe for perfectly golden light crispy onion rings with no greasy mess. This recipe will ensure that your onion rings come out perfectly crispy every time.
Tips on Making Onion Rings
1. Choosing onions
You can use any onion variety you want, it depends on your taste and availability. In my opinion, sweet onions and yellow onions are great for making fried food. When they are cooked, the spicy flavor fade and you are left with sweet brown onion.
As the name itself suggest, the onions are supposed to be round. So, we need to chop them down horizontally to create the rings. Cut them in 1/4 – 1/2 inch round rings. Do not cut them thicker than 1/2 inch because thicker onion rings will need more time in the oil to cook. Once your onions are all cut up. separate out the layers with your hand. Be sure to choose big sized onions for more layers.
2. Use carbonated beverage for light batter
You must be wondering why some onion rings recipes use carbonated beverages in their batter. Carbonated beverages are regularly used in onion rings recipe because they add airiness to the crust and create a lighter and crispier batter. Some recipes use beer in their recipe, but the beer can leave a hint of taste. Therefore, sparkling water or soda water is more preferred. You can also use plain water, but the crust will be thicker and heavier. Do not over mix the batter so the batter retains the airiness and do not develop the gluten that makes batter gummy and soggy.
3. Make sure the batter is cold
Cold batter makes the batter stick to the onion rings while frying and ensures they fry up crisply. When the cold batter hits the oil, it prevents the flour from absorbing the oil too much and therefore resulted in a light crispy batter.
4. Season generously
Remember to add seasoning to all the layers generously, so that your onion rings will be flavor-packed and savory. Do not After the onion rings are fried, sprinkle more seasoning and salt immediately when they are still hot at the top to boost more flavor. The seasoning sticks and dissolves more rapidly when they touch hot surfaces, so the sooner you season the food, the better it tastes.
5. Dredge onions before dipping them into the batter
Dredging onion rings in flour is what makes the batter stick to the onion. The flour is applied directly to the food to ensure that its surface is dry enough so that the liquid binder will adhere properly.
6. Cook in batches
Overcrowding your frying pan will make the rings stick together and lower the oil’s temperature, which can result in food that’s not properly deep-fried. Use a wider frying pan so that you will be able to fry a lot at a single time. To avoid ending up with onion rings that are not cooked through, I recommend separating the frying process the large and small onion.
7. Drain the oil well
When your onion rings have finished cooking, put the fried onion rings on a paper towel to dry. However, do not leave them there too long because the excess oil and steam can escape within the shell and make the onion rings soggy.