Seltzer water is the secret to achieving a delicate crust on homemade onion rings. Use a deep-fry thermometer to monitor the oil, and be sure to maintain a temperature of 375 degrees; otherwise, the rings will absorb too much oil as they cook.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Preheat oven to 250°F. Soak onion slices in a large bowl of ice water 10 minutes; drain and pat dry with paper towels. In a large bowl, whisk together flour, cornstarch, baking powder, 1 teaspoon salt, and seltzer.
Step 2
In a large heavy pot, heat oil over high until a deep-fry (or candy) thermometer registers 375°F. Working in seven or eight batches, place onion in batter, coating completely; using your fingers, lift out, letting excess drip back into bowl. Carefully lower onion slices into oil, making sure not to overcrowd pot; cook until golden brown, 2 to 3 minutes.
Step 3
Use a spider—a wide and shallow wire skimmer—or a big slotted spoon to transfer onion rings to a paper towel-lined baking sheet, and season with salt. Keep warm in the oven. Return cooking oil to 375°F before coating more onion with batter and frying.
Step 4
After the last batch is cooked, place onion rings on a platter. Carefully lower parsley into pot (oil will spatter), and fry until crisp, about 10 seconds; transfer to baking sheet with a spider or slotted spoon, and season with salt. Sprinkle parsley over the onion rings, and serve immediately.
