Chef John’s claims are true. These are the crunchiest onion rings and they stay crunchy forever. We made them yesterday for our hot dog bar and we were just crunch crunch crunch. I found the Onion Rings video recipe at the Food Wishes blog.
Here are the ingredients I used:
1/2 cup all purpose flour
1/4 cup cornstarch
2 tablespoons instant mashed potatoes
generous dash of cayenne
1 cup cold club soda (I actually used Sprite)
2 cups Japanese-style breadcrumbs (add as needed)
vegetable oil for frying
2 yellow onions, cut into 1/4-inch rings
*I found Betty Crocker’s Instant Mashed Potato in the International Food section of SM Hypermarket, small box @ P178.00
*(1) medium onion is enough for 2 people.
*The original recipe said to season the onion rings with salt after cooking but we think it’s fine without it.
*If you happen to have leftovers, DO NOT store in an airtight container or they will turn soggy floppy! Of course you know this is what we did. Hmp.
1.) In a bowl, mix the first 4 ingredients above.
2.) Add the club soda.
3.) Stir. There will be bubbles. The mixture will be runny at first. Stir some more. Wait. I promise the batter will thicken very nicely.
4.) Have the breadcrumbs ready in a separate dish.
5.) Slice the onions right about now, if you haven’t done so already. Remember, 1/4 inch thick.
6.) Begin to heat the vegetable oil in a frying pan. While the oil is heating up, start dunking and rolling. Dunk the onions a few pieces at a time in the batter. Make sure each ring is coated and then roll them in the breadcrumbs.
7.) Fry in small batches. They say the ideal temp for frying is 350 degrees F but I don’t have a thermometer so what the heck you know. I just hover my hand over the pan and take it from there.
And here’s what our hot dog bar looked like with the heap of onion rings in the middle (that was just out of 1 onion!). Side dishes include hash browns, potato chips and salad. Yes, it was just the two of us. What can I say, we’re big eaters!