EverCrisp is a versatile breader and batter booster that will enhance your onion rings without changing the flavor. It’s guaranteed to keep your fried foods crispy and crunchy for an extended period of time.
- 2 large Spanish onions
- 1 cup (125 g) all-purpose flour
- ⅓ cup (31 g) EverCrisp
- ¼ cup, 2 tablespoons (50 g) cornstarch
- 1 teaspoon (4.5 g) salt
- 1 teaspoon (5 g) baking powder
- ¼ teaspoon (1.3 g) baking soda
- 8 fluid ounces (230 g) beer or seltzer water
- 1 gallon neutral-flavored oil
- 2 large bowls
- Large, heavy-bottomed pot or cast iron pan
- Slotted spoon or skimmer
Active time: 30 minutes
Total time: 2½ hours
about 3 dozen rings
Cut and freeze the onions.
2 large Spanish onions
Cut the onions into ¼- to ½-inch-thick slices and separate into rings. Put the rings in a plastic bag and freeze until solid, 1 to 2 hours.
Mix the batter.
1 cup (125 g) all-purpose flour
⅓ cup (31 g) EverCrisp
¼ cup, 2 tablespoons (50 g) cornstarch
1 teaspoon (4.5 g) salt
1 teaspoon (5 g) baking powder
¼ teaspoon (1.3 g) baking soda
8 fluid ounces (230 g) beer or seltzer water
Combine all the dry ingredients in a large bowl. Pour in the beer or seltzer water and mix until incorporated. Do not overmix, as it can make your onion rings gummy.
Remove the membranes.
Remove the onion rings from the bag and thaw in a large bowl under warm running water. Once they are thawed, peel away the inner membrane from each ring. This will prevent your onion rings from pulling completely out of the breading after one bite. (This tip comes from Serious Eats.)
Heat the oil.
1 gallon neutral-flavored oil
Heat the oil in a large, heavy-bottomed pot or cast iron pan to 350°F (175°C).
Fry the onion rings.
One by one, dip the onion rings into the batter, then drop them into the hot oil. Work in batches so as not to overcrowd the pan. Fry until golden brown and delicious looking, about 2 minutes per side. Use a slotted spoon or skimmer to transfer the onion rings to paper towels to drain. Repeat with the remaining onion rings.
Serve immediately or hold under a heat lamp for up to 4 hours.