How can I make crispy onion rings where the batter actually sticks to the onion?

Question

How can I make crispy onion rings where the batter actually sticks? Solve this common problem with a few simple batter tricks.

Answer 1

To make crispy onion rings with batter that sticks, ensure your onion slices are dry, use a cold batter, and dredge the onions in flour before dipping them in the batter.

Detailed Explanation:

Achieving crispy onion rings with batter that adheres well involves several key steps:

1. Prepare the Onions: Slice the onions into rings of uniform thickness (about 1/4 inch). After slicing, soak the onion rings in ice water for about 30 minutes. This helps to reduce their sharpness and also makes them more pliable. Pat the onion rings completely dry with paper towels. Moisture is the enemy of crispy batter.
2. Pre-Dredge in Flour: Before dipping the onion rings in the batter, dredge them in all-purpose flour. The flour provides a dry surface for the batter to grip onto. Shake off any excess flour to prevent a thick, gummy coating. You can also use seasoned flour for added flavor.
3. Prepare the Batter: A good batter is crucial. A simple batter can be made with all-purpose flour, cornstarch (for extra crispness), baking powder (for lift), salt, pepper, and a liquid such as beer, club soda, or milk. The liquid should be cold. Mix the batter until just combined; a few lumps are okay. Overmixing develops gluten, which can make the batter tough. Keep the batter cold by placing it in the refrigerator while you prepare the onions.
4. Dip and Fry: Dip the floured onion rings into the cold batter, ensuring they are fully coated. Let any excess batter drip off. Carefully place the battered onion rings into hot oil (around 350°F or 175°C). Fry in batches to avoid overcrowding the pan, which can lower the oil temperature and result in soggy onion rings. Fry for 2-3 minutes per side, or until golden brown and crispy.
5. Drain and Serve: Remove the fried onion rings from the oil and place them on a wire rack to drain. This allows excess oil to drip off and keeps the onion rings crispy. Season with salt immediately after frying. Serve hot and enjoy!

Pro Tip:

Don't overcrowd the frying pan. Frying in small batches ensures the oil temperature remains consistent, leading to crispier onion rings. Overcrowding lowers the oil temperature, resulting in soggy, greasy onion rings.