Chili-Fried Onion Rings
From Cook's Country
After trying a dozen different batters for our Chili-Fried Onion Rings, we found we preferred a buttermilk and flour batter lightened with cornstarch. It fried up crisp, light, and delicate. For the cleanest flavor, we fried the rings in either peanut or vegetable oil. It was important to keep the heat high. If the oil temperature dips too low, the onions’ batter will absorb the oil and the rings will be greasy.
Hot and spicy as well as crispy, these onion rings are addictive. They partner perfectly with steaks. Use a deep-fry thermometer to moniter the temperature of the oil.
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