Onion Rings, Best Ever! - Master Cookbook Recipe # 40

Name: Onion Rings, Best Ever! - Master Cookbook Recipe # 40
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 1 large basket
Cuisine: Southern
Ingredients: 1 large sweet onion (like a Vidalia); 3/4 cup milk; 3/4 cup self-rising flour; Heaping 1/8 cup cornstarch; 1 tsp onion powder; 1 tsp roasted garlic powder (Badia preferred); 1/2 tsp cayenne pepper; Corn oil (for frying)

These are truly the best onion rings you'll ever make! The secret is in the light, seasoned batter that uses cornstarch for an extra-crispy crunch and self-rising flour for a perfect puff. They are savory, a little bit spicy, and absolutely addictive.

This is recipe #40 in Tammy’s Master Cookbook.

Prep time: 10 minCook time: 10 minTotal time: 20 min

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Ingredients

1 large sweet onion (like a Vidalia)
3/4 cup milk
3/4 cup self-rising flour
Heaping 1/8 cup cornstarch
1 tsp onion powder
1 tsp roasted garlic powder (Badia preferred)
1/2 tsp cayenne pepper
Corn oil (for frying)

Instructions

Prep Onions: Peel the sweet onion and slice it into rings. Carefully separate the rings, ensuring you don't break them so they coat evenly.
Make Batter: In a medium bowl, whisk together the milk, cornstarch, self-rising flour, onion powder, roasted garlic powder, and cayenne pepper until the mixture is smooth.
Heat Oil: Pour corn oil into a heavy skillet and heat over medium to medium-low. You want a steady heat that sizzles but doesn't smoke.
Dip & Fry: Dip the onion rings into the batter one by one, ensuring they are well-coated. Carefully drop them into the hot oil. Fry for a few minutes on each side until they are a deep golden brown and the onion inside is tender.
Drain: Use a slotted spoon or tongs to remove the rings. For the best results, drain them on a wire rack to keep them from getting soggy.
Serve: Serve immediately while they are hot and at their peak crispness!

Notes

Oil Temperature is Key: If the oil is too hot, the batter will brown before the onion cooks; if it's too cool, the rings will soak up oil and become greasy. Aim for that "perfect sizzle."
The Crunch Factor: Using cornstarch in addition to the flour is the trick to getting that restaurant-quality "snap" when you bite into the ring.
Stay Crispy: Always drain fried foods on a wire rack rather than a paper towel. This allows air to circulate around the entire ring so the bottom doesn't steam and get soft.