Onion rings are a favorite accompaniment to American classics, such as hamburgers and hot dogs. Serve onion rings with ketchup or blue cheese dressing for dipping. Makes enough for about six people.
- To give your onion rings an extra kick, add cayenne to the flour mixture.
- Try using sweet white onions, such as Maui, Vidalia, or Walla Walla.
- Heat oil to 375 degrees in a large kettle. Measure the temperature with a deep-frying thermometer.
- Separate egg whites from yolks and pour whites into a saucer.
- Sift flour, salt and pepper in a bowl.
- Pour flour mixture onto a piece of wax paper.
- Cut the ends off the onions and slice them into thick rings - from 1/2 to 1 inch wide.
- Dip onion rings into egg whites.
- Place the onion rings on the wax paper and cover them with flour. Knock off excess.
- When you've got five or so rings coated, carefully place onion rings in hot oil. Don't crowd the pan, or the temperature will drop and the rings will get greasy.
- Cook until brown, approximately 2 minutes.
- Use a slotted spoon to remove rings from oil.
- Place onion rings on paper towels to drain.
- Keep rings warm in a low (250 degree F) oven or serve immediately while you make the next batch.
Be very careful when cooking with hot oil.