Celebrating Modern Jewish Living Through Food, Tradition, and Family
Kosher Fried Onion Rings
Kosher fried onion rings are crispy, delicious, and easy to make at home. Treat yourself to this childhood favorite with this crunchy childhood favorite.
The Backstory: Onions, in any form was a no no for me to eat. Of course that was me as a child. Only old people liked onions, or so I thought. Fast forward to my late teens, early twenties. I found myself loving them. What is a hamburger without fried, saute, or just plain raw onions? More of the Backstory after the recipe…
Fried Onion Rings/Tempura Style
Crunchy, golden in color. And the taste is so pleasing. Whether serving the rings with ketchup or a dip, these will be devoured in a blink of an eye.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 1 hour 20 minutes
Servings 4 serving
Ingredients
- 1 cup flour
- 1/4 tsp. Kosher salt
- 1 large sweet onion cut in 1/ 4 inch rings
- 1/2+ cup. water or seltzer must be ice cold
- 2 large egg, separated must be ice cold
- 1/2+ cup oil (not olive oil) oil has to cover the rings
- Kosher salt, for sprinkling optional
Instructions
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The trick to this recipe is to have all your batter ingredients ready to go. And your eggs and water MUST be ice cold.
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Mix flour, salt, and egg yolks together. Slowly add the water, mixing constantly. Batter should be smooth, but not thin like a crepe. If a little more water is needed, add a small amount at a time.
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Let stand for 1 hour, not less than that. Meanwhile, put the rings in a large bowl and cover with water. Remove after 30 minutes and pat dry. Set aside. About a few minutes before the hour is up, whip the egg whites until you have stiff peaks. This will take several minutes.
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Using a large skillet or deep fryer, heat the oil. Fold the egg whites into the batter. Dip the onion rings in batter, letting the excess drip back into the bowl. Put into hot oil. Adjust the heat if it is to hot and onions are browning too fast. This will take several batches to complete.
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When done, place a large piece of paper towel on the counter top. Over that place a wire rack. Place onion rings on the wire rack. The excess oil will drip down to the paper towel. This method keeps the rings from getting soggy. Sprinkle lightly with salt. Serve with a dip of your choice, or ketchup.
…The Backstory continues: Over the years I became aware of how different onions can change the taste of many recipes that I prepared. For Kosher fried onion rings, I’m using sweet onions. l could also use white or Spanish onions. I leave the leeks for my Matzoh Ball Soup and red onions or scallions for salads. I typically use chives for my garnishes, and shallots for making red wine sauce. I can not end this without mentioning onion bagels. That is my daughter’s favorite and my husband made the most delicious onion bagels, with plenty of wet onions pat down on top of the bagels, that baked up crispy and fragrant when the bagels came out of the oven. I can still smell them
Boy, for a gal who wasn’t that excited about onions, I sure know my way around them and just love cooking with them. I hope you’ll try this simple recipe. These Kosher fried onion rings are crisp, light (even for a fried recipe) and are perfect for sandwiches, burgers, grilled chicken, fish, steak, or just about anything you can think of.
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Myrna Turek
I'm a domestic goddess who got my 'PhD' in Home Ec in the early 1960s. I was married for 52 years and have six grandchildren. If it were up to me, everything would be fried. Including chocolate.
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