With the right oil (vegetable), large sweet onions and a good deep fryer (I love my new Tefal – you can clean every part of it, since it disassembles so easily and the oil is removed through a strainer and stored after every use) it was time to try my hand at a new treat. Although we don’t fry too much, maybe a couple of time each month, I had to try my hand at making home-made onion rings. This craving came after a few of our trips to The Works, in Waterloo Ontario, where we experienced the best onion rings the kids and us had ever tasted. Our daughter goes to university in Waterloo and a couple of time last year, we had dinner there on our way to driving her back to school.
In my efforts to reproduce a similar result, I spent some time looking at batter recipes and finally this weekend, the experiment became a reality. The results were a smash-hit with the family!
- 1 large Spanish (sweet) onion, sliced into 1-cm (1/2-inch) rounds and separated into rings (if desired, set aside the small center rings for another use)
- 1/4 cup cornstarch
- 1 cup pastry flour
- 2 tablespoons cornstarch
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup pale ale
- Oil for frying
- Preheat the deep fryer to 190°C (375°F). Place a cooling rack on a baking sheet or line a baking sheet with paper towels.
- In a paper bag or large bowl, toss the onion rings in the cornstarch to coat well. Set aside.
- In a bowl, combine the flour, cornstarch, baking powder and salt. Whisk in the beer.
- Using your fingertips or a wooden chopstick, dip the rings in the batter, 4 or 5 at a time. Shake off excess batter and deep-fry for about 3 minutes, turning half way through cooking. Drain on the baking sheet. Season lightly with salt. Repeat with the remaining ingredients. Note: if you are using a deep fryer, do not use the basket, float the onion rings directly in the oil.