Ingredients
- Onion rings are a classic accompaniment to burgers and steaks, but they can be tricky to cook right. The onions can turn out tough and stringy or the batter can be greasy and limp. We wanted crisp, toothsome onion rings coated in a crunchy, well-seasoned batter. Here’s what we discovered:
- Test Kitchen Discoveries
- After trying a dozen different batters, we found we preferred a buttermilk and flour batter lightened with cornstarch. It fries up crisp, light, and delicate.
- For the cleanest flavor, fry the rings in either peanut or vegetable oil. And keep the heat high--fry at 400 degrees and don’t let the temperature dip below 375 degrees. If the oil temperature dips too low, the onions’ batter will absorb the oil and the rings will be greasy.
- Use sweet yellow onions for a bright but not too sharp flavor.
- Boost the heat of the chili powder with a hefty shot of cayenne pepper.
- A little sugar intensifies the flavor of both the onion and the spices. As an added bonus, it intensifies the browning of the batter.
Description
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