From the kitchen of: Isabel Total time: 10 min to prep, 20 min to fry Makes: 4-6 servings
A colleague orders out for lunch every once in a while, and I always look forward to the days he gets onion rings with his sandwich because he never eats them all and shares them with the group. The onion rings he gets though are not my favorite. But hey, they’re free and I can’t pass up on free food. His onion rings are the thick kind. They’re fat slices with a thick coating of breading and deep fried. As you can imagine, that after some time, the onion and the breading do get a little soggy. Well, my version is the complete opposite. Mine are shoestring so they cook up super fast and stay crispy for a longer time. There is a good balance between the salty, thin, crispy exterior and the oniony flavor and texture. I used evaporated milk to bind the flour to the onion and it turned out freaking amazing! You absolutely can’t eat just a handful. Before you know it, the pan will be empty. Shoestring onion rings are definitely the way to go.
2 cups all-purpose flour
1 can evaporated milk
2 sweet white onions, medium to large size
1 teaspoon salt
1/2 teaspoon cayenne
1/2 teaspoon chili powder
salt for seasoning
vegetable oil, for frying
1. Mix flour with seasonings. In a medium bowl, combine flour, cayenne, chili powder and teaspoon of salt. Mix well and set aside.
2. Prep onions. Thinly slice the onions. The first onion, slice off the ends and remove outer layer. Slice the onion in half and thinly sliced the halves. The second onion, also remove the ends and outer layer, but keep it whole. Thinly slice the onion keeping onion in rings. This way you have a mix. Place slices in a bowl and pour the evaporated milk over the onion slices allowing to soak for 5-7 minutes. Meanwhile, turn on the oven to 170° and line a cookie sheet with 2 layers of paper towel.
Thin, thin, thin slices. Using a sharp knife is the key.
3. Fry the onions. While the onions are soaking, heat a dutch oven or large pot with an inch or so of vegetable oil over medium high temperature. Allow the oil to get hot. To test whether the oil ready, try frying one onion ring. It should take about 30 seconds or so for the onion ring to brown.
Once the oil is hot, take a handful of the soaked onion rings and dredge it in the flour mixture. Shake off any excess flour and gently place the onions in the hot oil. Using a strainer utensil, turn the rings over once or twice allowing them to turn golden brown It will only take 30 seconds to a minute for the onion rings to brown. Remove and place on the paper-lined tray and keep them in the heated oven to stay crispy while you continue to fry up the rest. Repeat process 4-6 times til all the rings are fried. Once all fried, season with salt and eat immediately.
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