| Onion rings are found in fast food restaurants, diners | | | | layers, hold the ring in the palms and squeeze just |
| and in the bar. They tend to accompany appetizers or | | | | enough to shape the rings oval, rolling it back and forth |
| a good, cold drink and are the pleasant snack of | | | | a few times. This should be enough force to loosen |
| choice for many. These people may come to wonder | | | | the layers. Remove as normal, starting with the |
| how it is such a delicious snack could have been put | | | | innermost layer. |
| together. Onion rings are not too difficult to make | | | | After it is all separated, one may notice that a single |
| provided one has the time to go through the process. | | | | onion can produce quite a number of rings. |
| For this recipe, the following ingredients will be | | | | Mix up the batter, which is the egg, flour and water, |
| necessary: | | | | thoroughly, following with salt and pepper to taste. By |
| - One large onion for every two servings | | | | now, the cooking fat should be ready to go. Place the |
| - A cup of flour | | | | batter along with the onion rings beside the pan. |
| - A large egg | | | | Using either metal or high-temperature tongs, take a |
| - A cup of ice water | | | | ring and dip it into the batter, ensuring it is entirely |
| - Salt | | | | covered. Allow it to drip for a moment since it is a thin |
| - Pepper | | | | batter. Put it into the fat and let it cook. Add in some |
| Making the Onion Rings | | | | more but be careful not to crowd the pan, or else they |
| Before preparing the onions, it is a good idea to begin | | | | will stick together. Work in batches and it will all come |
| by setting the cooking fat on the stove. Set either beef | | | | out nice and tasty. |
| tallow, lard, or olive pomace oil on medium heat and | | | | The onion rings may be flipped when they start to |
| allow it to warm up while getting the onions and batter | | | | show a golden color just above the fat. The second |
| ready. | | | | side should cook a bit faster. Do not walk away while |
| While this heats up, peel the onions and slice them into | | | | cooking as they need to be checked frequently to |
| wide rings. The best onions to use are the ones that | | | | prevent burning, |
| are fatter than they are tall. When this happens, more | | | | Tips |
| rings will be available per onion. Stick a paring knife on | | | | When cutting the onions, the eyes will begin to swell |
| the end piece to remove the center. Repeat this with | | | | and produce tears. One helpful tip to lessen this |
| all rings that are either not round or are simply too | | | | problem is to chew gum while slicing the onions. |
| small to be a useful onion ring, removing the center of | | | | As for the cooking process, try using two sets of |
| them. | | | | tongs if possible. Use one set of tongs to dip the onion |
| There may be some onions that hold on strong in | | | | ring into the batter and use the other set to remove it |
| between its layers. When this is the case, the layers | | | | from the pan onto a plate. This will eliminate any cross |
| need to get broken loose before attempting separation | | | | contamination and keep the cooked onion rings dry |
| or else they will all end up breaking. To break loose the | | | | and free from fresh batter. |