Battered Onion Rings

Using a sharp knife, peel the onions and cut them into rings. Leave the rings to soak in an ice bath for approximately 1 hour, then remove and pat dry with paper towels.

While the onion rings are soaking, place the flour, milk, egg, 2 tablespoons of oil, and salt together in a bowl and whisk until smooth. Transfer to the fridge to chill until the onion rings are ready.

Add the rest of the oil to a deep-fat fryer or a large saucepan and heat to 375°F (190°C).

Dip a few of the onion rings in the batter, making sure they are completely coated, then place them on a plate, making sure none of them are touching. 

Drop the coated onion rings into the hot fat and fry for approximately 5 minutes, until they turn golden brown. Use a slotted spoon to remove them from the pan and transfer to a large plate covered with paper towels to cool.

Repeat steps 04 and 05 with the rest of the onion rings, working in batches until they are all done.

Tips

Make your onion rings the best they can be with these easy hints and tricks.

1. Make sure your oil is hot enough. If it doesn’t reach the correct temperature, the onion rings will be left sitting in the oil for too long and start to turn greasy. Consider investing in a cheap candy thermometer to remove the guesswork, and make sure your oil is between 350°F and 375°F.
2. Work in batches to avoid overcrowding the pan. If you put too many onion rings in at once, they’ll stick together and lower the temperature of the oil.
3. Choose an oil with a high smoke point, like peanut, sunflower or canola. This is always important when working at high temperatures, as you don’t want your oil to smoke or burn.
4. Always remember to chill your batter . Using cold batter and hot oil helps the batter stick to the onion, so it won’t fall off during frying.
5. Don’t pour the oil down the drain when you’re done, as it may congeal and block your pipes. The best way to get rid of oil is to pour it into a sealable container and put it in the trash.