This is a great snack or an easy veggie to make.
- Carbohydrate 16.26404 g
- Cholesterol 37.712 mg
- Fat 3.99628 g
- Fiber 1.2334200281471 g
- Protein 3.4148 g
- Saturated Fat 0.574842 g
- Serving Size 1 1 Serving (77g)
- Sodium 54.4188 mg
- Sugar 15.0306199718529 g
- Trans Fat 0.3725 g
- Calories 114 calories
Step-by-step
- Blend flour, baking powder, and salt; set aside.
- Beat together egg, milk, and oil and stir into flour/salt mixture.
- Heat frying oil in a deep pan to about 375 ( watch to make sure it's not too hot - it should not start smoking ).
- Dip onion rings a few at a time into the batter, drop into hot oil and turn over as they brown, this should only be a couple of minutes or less per side.
- When rings are a light golden brown in color, lift out and drain on paper towels.
- Salt rings and serve hot.
Shallow frying requires precise thermal management because cast iron and heavy-bottomed stainless steel behave entirely differently when cold fat hits a hot surface. When heating cooking oil in a standard skillet, monitor the thermometer until it registers 375 degrees Fahrenheit to prevent the batter from absorbing grease before the exterior can set. Because shallow oil depths fluctuate rapidly when cold food is introduced, add only two or three rings at a time to maintain consistent heat transfer across the pan.
Standard frying pans often create hot spots that scorch delicate batters unless heat is adjusted downward the moment food enters the oil. By utilizing a narrow, heavy-walled saucepan instead of a wide skillet, chefs can achieve adequate immersion depth with half the oil volume while minimizing dangerous splatter. Drain finished batches on unprinted brown paper grocery bags rather than paper towels to wick away surface oil without leaving lint behind.
Adapting this method for larger groups requires scaling the batter components incrementally rather than doubling the liquid all at once, as old batter loses its leavening power within fifteen minutes. Conversely, single-portion batches need only a quarter cup of flour and half an egg, making measurements straightforward when dividing ingredients by half.
