Fried Onion Rings

Hiver 2014
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food and drink

BY: Tonia Wilson-Vuksanovic

Crispy fried onion rings are a cinch to make.Remember to salt them after frying for maximum flavour. You can keep any leftover oil in the refrigerator for use on a future frying job.

1 large sweet Vidalia onion
1 cup (250 mL) cake flour
¼ tsp (1 mL) baking powder
¼ tsp (1 mL) paprika
¼ tsp (1 mL) garlic powder
½ tsp (2 mL) fine salt
¾ cup (175 mL) sparkling water or beer
Vegetable or canola oil for frying

1 Peel and slice onion into ½-inch (1-cm)pieces. Without breaking onion, separate it into rings.

2 In a large bowl, sift together cake flour, baking powder, paprika, garlic powder and salt.Whisk in sparkling water until smooth.

3 In a large pot, heat 3 inches (8 cm) oil over medium heat. It is ready for frying when a small drop of batter is added and begins to sizzle.Lower heat if batter begins to burn quickly.

4 Fry 2 to 3 rings at a time by individually dipping rings into batter, tapping off excess and carefully placing in hot oil. Fry rings 1 minute per side, using metal tongs or a fork to flip rings over. Place fried rings on paper towel and season with additional salt to taste. Continue process with remaining onion rings.

Serves 4

What to Serve

LCBO#:328419
$12.95