Chili-Fried Onion Rings
By America's Test KitchenPublished on October 28, 2011
Yield
Serves 4
Ingredients
Before You Begin
Hot and spicy as well as crispy, these onion rings are addictive. They partner perfectly with steaks. Use a deep-fry thermometer to moniter the temperature of the oil.
Instructions
- Adjust oven rack to middle position and heat oven to 250 degrees. Line rimmed baking sheet with paper towels and set aside.
- Place buttermilk in medium bowl. Whisk flour, cornstarch, spices, sugar, salt, and pepper together in another bowl.
- Heat oil in large Dutch oven over medium-high heat to 400 degrees. Meanwhile, dip one-third of onion rings in buttermilk and shake off excess liquid. Dredge rings in flour mixture, shake off excess, and place on large plate. When oil reaches proper temperature, scatter battered onions in single layer in oil and cook, stirring gently, until golden brown, 1 to 2 minutes (oil temperature should not dip below 375 degrees). Using tongs, transfer onions to prepared baking sheet. Place baking sheet in oven.
- Repeat battering and frying process with remaining two batches of onions, making sure oil temperature returns to 400 degrees before adding each batch. Serve.
Yield
Serves 4Ingredients
Ingredients
Ingredients
Why This Recipe Works
After trying a dozen different batters for our Chili-Fried Onion Rings, we found we preferred a buttermilk and flour batter lightened with cornstarch. It fried up crisp, light, and delicate. For the cleanest flavor, we fried the rings in either peanut or vegetable oil. It was important to keep the heat high. If the oil temperature dips too low, the onions’ batter will absorb the oil and the rings will be greasy.
Before You Begin
Hot and spicy as well as crispy, these onion rings are addictive. They partner perfectly with steaks. Use a deep-fry thermometer to moniter the temperature of the oil.
Instructions
- Adjust oven rack to middle position and heat oven to 250 degrees. Line rimmed baking sheet with paper towels and set aside.
- Place buttermilk in medium bowl. Whisk flour, cornstarch, spices, sugar, salt, and pepper together in another bowl.
- Heat oil in large Dutch oven over medium-high heat to 400 degrees. Meanwhile, dip one-third of onion rings in buttermilk and shake off excess liquid. Dredge rings in flour mixture, shake off excess, and place on large plate. When oil reaches proper temperature, scatter battered onions in single layer in oil and cook, stirring gently, until golden brown, 1 to 2 minutes (oil temperature should not dip below 375 degrees). Using tongs, transfer onions to prepared baking sheet. Place baking sheet in oven.
- Repeat battering and frying process with remaining two batches of onions, making sure oil temperature returns to 400 degrees before adding each batch. Serve.
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