One of the best things about being a food blogger is that we get to eat the food that we prepare to share here on A Family Feast! So I was extremely happy when my husband Jack said that he wanted to share this classic Onion Rings recipe with all of you today!
I’m always secretly thrilled when I see a plateful of hot and crispy onion rings heading my way – and this recipe is no exception! Thick slices of hot, tender onion surrounded by a light and crispy coating are my idea of the perfect appetizer or side to a good juicy burger!
Our onion rings recipe rivals any restaurant version you might have eaten. In professional kitchens, onion rings are typically made by dipping slices of raw onion in a commercial mix made from corn flour, all-purpose flour, and seasonings – the same ‘clam fry mix’ also used to fry clams and other types of seafood.
But today we’re showing you how easy it is to make your own restaurant-quality onion rings at home! While I like my onion rings simply served with ketchup – we did include a recipe today for a zesty, creamy dipping sauce that is also terrific served alongside these onion rings. Enjoy!
- 1½ pounds large sweet onions such as Vidalia (about two large onions)
- 2 quarts canola oil for frying
- Table salt to salt the hot onion rings as they come out of the hot oil.
- 1¼ cups corn flour (Bob’s Red Mill makes this among others and is typically found in the natural foods isle. It may also be called Masa Harina)
- 1¼ cups all-purpose flour
- 1 teaspoon paprika
- ½ teaspoon dry thyme
- ½ teaspoon dry oregano
- ½ teaspoon smoked cumin (regular cumin is OK as a substitute if you can’t find smoked)
- ¼ teaspoon cayenne powder
- 3 whole eggs
- ¾ cup whole milk
- ¾ cup beer (we used Blue Moon but any favorite beer will work fine)
- ¼ cup mayonnaise
- ¼ cup Greek yogurt or sour cream
- 2 teaspoons ketchup
- 1 tablespoon red curry paste (available in most supermarkets)
- 1 ½ tablespoons drained horseradish
- 2 tablespoons sweet pepper relish (available in most supermarkets)
- ½ teaspoon Worcestershire sauce
- ¼ teaspoon paprika
- Pinch cayenne powder
- ¼ teaspoon kosher salt
- Few grinds black pepper
- If you are making the dipping sauce, mix the Dipping Sauce ingredients together (see listed above) and combine until well mixed. Refrigerate until needed.
- Trim both ends off of each onion and make a thin slit in the skin and peel. Cut each onion into thick slices at least a half inch. Separate the rings and place on a platter.
- Place the oil in a large wok or cast iron pan and with a candy thermometer, get oil to 375 degrees F and hold at that temperature. As you begin cooking, try to maintain at least 350 degrees F so keep the heat on high as you fry and let the oil recover between batches.
- In a large bowl mix all dry ingredients.
- In another large bowl, mix all of the egg wash ingredients.
- Dredge all of the onion rings in the flour mixture and shake off excess.
- After shaking off excess, dip in egg wash, drain then finally back into the flour mixture. Shake excess and place on a platter.
- Fry in the hot oil in three batches for two to three minutes and using a spider or strainer, remove to a platter lined with paper towels. Lightly salt the hot rings with table salt if desired as soon as they come out of the oil.
- These onions rings are delicious as-is, with ketchup, or served with the dipping sauce.
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