Serves 6 to 8

1½ cups all-purpose flour

¼ cup cornmeal

¼ cup onion powder

1 teaspoon sugar

2 teaspoons salt

1½ to 1¾ cups milk, or more as needed

1 large egg

½ cup water

Canola oil, for deep-frying

4 large onions, sliced into ½-inch rings

Put the flour, cornmeal, onion powder, sugar, and salt in a large bowl. Add 1½ cups milk, the egg, and the water. Whisk until only slightly lumpy. It should have the consistency of pancake batter. If it’s too thick, add ¼ cup milk or more to thin it down.

Put the oil in your deep-fryer and preheat to 365° to 375°F (or in a deep pot and measure the oil temperature with a deep-frying thermometer). Dip the onion rings in the batter. Fry 3 or 4 coated rings at a time, turning the rings when they float to the top. Continue turning the rings until they are golden brown, 3 to 5 minutes. Remove the rings from the grease and drain on paper towels. Serve immediately.




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