Golden onion rings are a popular side dish with barbecue. These are big, thick rings, and take a while to cook long enough to soften the onion inside the batter. Test a few at the beginning so that the inside is soft just when the outside turns deep golden brown.
- All-Purpose Flour - 1-1/2 cups
- Corn Meal - 3 heaping tablespoons
- Onion Powder - 3 heaping tablespoons
- Salt - 2 teaspoons
- Milk - 1-1/2 cups
- Egg - 1
- Water - 1/2 cup
- Yellow Food Coloring - 1 teaspoon (optional)
- Onions - 3 to 4 large, sliced 1/2-inch thick
- Vegetable oil for deep-fat frying
Combine the dry ingredients in a bowl. Whisk in the milk, egg, and water. The mixture will be slightly lumpy, and similar in consistency to pancake batter. If necessary, thin with a little more milk. Separate the onion slices into rings.
Heat the oil to 365 - 375 F in a deep-fat fryer or deep, heavy saucepan. Working in batches, coat the onions with the batter and slip into the hot oil. Fry until the rings float to the surface, then turn them. Continue frying, turning frequently, until the onions are golden brown. Remove from the fat and drain on paper towels. Do not crowd the fryer; fry in batches and let the oil return to temperature between each batch. Serve immediately.