Crunchy Fresh Onion Rings Like You’ve Never Tasted Before.

Deep-fried foods are to be avoided at all costs since the fat will clog your arteries and eventually cause you harm. You know what I mean. With the advent of the air fryer, fried foods are welcome in my kitchen and diet. Unfortunately, several recipes will not survive the transfer to an air fryer. French onion rings are one of them. I will add to this conversation that I will never give them up since they are so very delicious.

I’ve learned that food that is about to be deep-fried prefers to be refrigerator-cold. Don’t ask me why; it just is. If you want to get a crisp out of whatever you are deep frying, refrigerator cold is a must.

The oil you cook your item in, in this case, the onions, needs to be as hot as possible without making the oil smoke. You’ll see curlicues in the oil once it reaches a really hot state.

Keep close by a long wooden spoon. Right before you toss your covered onion rings in the very hot oil, swirl the oil with the wooden spoon to release any oxygen in the oil. This stops the onion rings from getting greasy instead of crispy. I picked this tip up from a Chinese recipe.

So. Slice and separate your onions. Prepare two deep bowls, one with cold milk and the other with cold flour. When your oil is displaying curlicues, give it a swirl with the wooden spoon. Dip the onions in the mild. Using a fork as a lift, not pinching, lift the onion and dip it into the flour. Use the fork to coat the onion ring with the flour. If you use your hands, you’ll regret it because of the sticky mess.

Now, your onion rings are ready for the scorching hot oil. Try using a tall, medium to small pot since the larger the pot, the more oil is required.

Test drive your oil by placing a small batch of coated onion rings into the oil. If the oil goes wild, bubbling the onion ring, you’re ready to quickly put a bunch of onion rings in the pot.

Don’t go crazy moving them around. You’ll wet the flour and ruin everything. Just keep an eye on them until they burn crunchy brown. Use the fork to turn them over once. When they are brown, again, use the fork to remove the onion rings from the pot onto a prepared plate with absorbent paper. Throw in your second batch. Trust me you’ll want more….

Thank you for reading.