Onion Rings

Michael Symon
Servings: 6
1 to 30 min

Michael shows you that the onion ring is the tastier, crunchier cousin to the all-american french fry.

  • Ingredients
  • step-by-step directions
Onion Rings
  • 2 medium Vidalia Onions (cut into 1-1 1/2 inch slices)
  • 1/4 cup Cornstarch
  • 1/2 teaspoon Baking Powder
  • Pinch of Salt
  • Paprika or Cayenne
  • Vegetable or Peanut Oil (for frying)
  • Batter
  • 1/2 cup Cornstarch
  • 1/2 cup Flour
  • 1/2 teaspoon Baking Powder
  • 2 tablespoons Old Bay Seasoning
  • 1 teaspoon Cayenne
  • Pinch of Salt
  • 1/4 cup Pilsner or IPA
  • 1/4 cup Water
  • 1/2 cup Vodka
  • Place a heavy bottomed Dutch oven over medium-high heat. Add about 4 cups of Frying Oil and heat to 375°F.
  • In a mixing bowl or gallon sized bag, mix together the 1/4 cup Cornstarch, 1/2 teaspoon Baking Powder, a pinch of Salt and a generous pinch of Cayenne or Paprika. Separate your Onion slices in to rings and add to the Flour mixture. Coat the rings well but be sure to shake off any excess Flour.
  • In a separate mixing bowl, whisk together all of the dry batter ingredients, then add all of the wet ingredients, stirring to smooth out any lumps.
  • When the Oil is up to temperature, dredge the Cornstarch coated Onions in to the batter, letting any excess drip off and lay in to the Oil. Fry in batches to ensure even cooking. Fry until golden brown on both sides. Remove to a paper towel lined tray, season lightly with Salt, and serve immediately.
Similar categories: Other Side Dishes
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