Easy Fried Onion Rings
The quantity of onion rings may seem excessive, but I find they don't
last very long, and more is better. These are a last-minute
undertaking, although the rings can be cut and left to soak in ice
water in the refrigerator for an hour or so. Pile these on top of thick
cuts of grilled or pan-broiled calves' liver, over grilled fish of any
kind, or, of course, on top of the best grilled steak you can buy.
Makes 6 servings
Oil for deep-frying
4 large onions, thickly sliced, separated into rings, and soaked in ice
water to cover for at least 30 minutes
1 cup all-purpose flour
Salt and freshly ground black pepper to taste
Preheat the oil to 375F.
Drain the onion rings and dry them well.
Combine the flour, salt, and pepper in a paper or plastic bag. Toss the
onion rings, a handful at a time, in the seasoned flour.
Fry the rings, in batches, in the hot oil until they are crisp and
golden, about 3 minutes or a little longer per batch. Drain on paper
towels. Salt to taste. Keep the rings hot until all are fried.
Serve this simple onions vegetable cooking recipes as soon as possible
very hot, piled in a heated bowl, or, if you are serving liver, fish,
or beef, directly on the meat.