Everyone loves onion rings, but having to fry them up just as the doorbell begins to ring is never a good thing. Miraglia Eriquez devised a way to make them ahead. Reheated in the oven at the last minute, they'll never give away the secret—and since they're breaded, not battered, they stay crisp even at room temperature.
Recipe information
Total Time
1 1/2 hr
Yield
Makes 20 (side dish) servings
Ingredients
2
1
1
1
1
1
Need to make a substitution?
Preparation
Step 1
Separate slices into rings, reserving small inner rings for another use if desired.
Step 2
Stir together flour, baking powder, and 1 teaspoon salt in a bowl. Whisk together egg and milk in another bowl. Spread bread crumbs out on a plate.
Step 3
Coating rings in batches of 4, dredge rings in flour mixture, shaking off excess, then dip in egg mixture, letting excess drip off, and dredge in crumbs, shaking off excess. Transfer to sheets of wax paper.
Step 4
Heat 1 inch oil in a 5-quart pot over medium-high heat until it registers 360°F on thermometer. Fry rings in batches of 4 to 6, without crowding, turning over once or twice, until golden brown, about 3 minutes per batch. Transfer to paper towels to drain.