Diary of a Chef · Just Chefn Around

Crispy Onion Rings

1 hour 15 minutes · 3 servings

By Diary of a Chef

Ingredients

• 2 large sweet onions (Vidalia), cut into 1/2-in rings
• 1 cup whole milk (soak)
• 1 cup (120 g) all-purpose flour, plus extra for dusting
• 1 tbsp avocado oil
• 3/4 cup (177 ml) cold lager or sparkling water
• 1 egg (whole is fine; separated with the white whipped = lighter, optional)
• 1/2 tsp kosher salt, plus more to finish
• Pinch cayenne (optional)
• Frying oil: avocado or peanut, 1.5–2 in depth

Instructions

1. 1Bring oil to 350°F

   Start heating the frying oil so it reaches 350°F as the batter finishes resting — thermometer, not guesswork. Confirm 350°F before the first ring.

2. 2Batter and drop

   One ring at a time through the batter, 2-second drip, into the oil AWAY from you. 4–5 rings max per batch — crowding drops the temp and makes them greasy.

3. 3Fry

   One turn with the spider; deep golden, shell audibly crisp.

4. 4Rack and salt immediately

   Salt the instant they land.

5. 5Recover the oil

   Back to 350°F before every new batch — every batch.

6. 6Serve now

   The batter punishes waiting. Lemon Beurre Blanc alongside.