From DN Recipes by David Nagy · Food & Beverage

Best Onion Rings

Published

Chef Jean-Pierre
Ingredients
The recipes make enough rings for 2 large onions
  • 1 cup flour
  • ¼ cup cornstarch
  • ¼ parmesan, finely grated
  • ¼ cup corn meal, very fine
  • 1 teaspoon baking powder
  • 1 teaspoon Creole seasoning
  • Salt and pepper to taste
  • ~2 cups milk
  • 1 cup beer (or club soda for a non-alcoholic version)
  • 2 cups Panko breadcrumbs
  • 1 tablespoon dried Herbs De Provence (or your favorite dried herbs)
  • 4 cups vegetable oil (for frying)

Instructions
  1. Process your bread crumbs and Herbs De Provence.
  2. Slice the onion into thick rings, about 1/2 inch (1.25 cm) thick. Separate the rings, remove any thin membranes, and soak for 30 minutes in milk.
  3. In a bowl, mix the all-purpose flour, parmesan, cornstarch, cornmeal, baking powder, salt, pepper, and creole seasoning. Gradually add the beer, stirring until the batter reaches a thick pancake-like consistency.
  4. Drain the onion rings.
  5. Make sure your frying oil is at 365ºC / 185ºC.
  6. Dip the onion rings into the batter, allowing the excess to drip off, then coat them in panko breadcrumbs.
  7. Fry the onion rings in batches, ensuring not to overcrowd the pot, for about 2-3 minutes or until golden brown. Remove the onion rings with a slotted spoon and drain on paper towels.
  8. Keep warm in the oven and serve immediately with your favorite dipping sauces.