Deep-fried Onion Rings

Name: Deep-fried Onion Rings
Cuisine: French
Ingredients: 1½ pounds medium-size sweet onions (6 to 8 onions), peeled; ½ cup sifted cake flour; 1½ pounds medium-size sweet onions (6 to 8 onions), peeled; ½ cup sifted corn flour (the superfine cornmeal used for breading fish); ½ cup sifted corn flour (the superfine cornmeal used for breading fish); Salt; 1 large egg, lightly beaten; ½ cup sifted corn flour (the superfine cornmeal used for breading fish); 1 teaspoon baking powder; ½ cup sifted unbleached all-purpose flour; unsaturated oil of your choice for deep-frying; ½ cup nonfat milk; ½ cup light beer

Preparation info

FFR—
6
servings

Difficulty
Easy

Appears in

The New Making of a Cook

By Madeleine Kamman

Published 1997

About

Ingredients

1½ pounds medium-size sweet onions (6 to 8 onions), peeled
½ cup

Europe
France
Side dish
Vegetarian

Method

Cut the onions into ¼-inch-thick slices. Separate the slices into rings. Spread them on baking sheets lined with parchment paper or on a kitchen towel.

Mix the cake and corn flours, the baking powder, and salt to taste together in a medium-size bowl. Make a well in the mixture and in it put the egg and milk. Whisk, gathering the flour from the center and sides of the bowl. Add the beer