A huge pile of crispy, brown onion strings are hard to resist. Added to a hot pastrami sandwich, they become a crunchy, addicting foil to fragrant, soft pastrami.
Crispy onion strings can be made up to 1 hour before serving and can be lightly reheated in a 350°F oven, spread out on a lined baking sheet.
Crispy Onion Strings
Servings
6 Servings
Ingredients
- Several cups of extra virgin olive oil
- 2 large Spanish onions sliced into strings
- ½ cup rice flour for dredging
- 1 12-ounce bottle dark beer
- ½ cup all-purpose flour
- ½ cup rice flour
- 1 teaspoon baking powder
- Pinch of cayenne pepper
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
Instructions
- Line a baking sheet with several layers of paper towels.
- Prepare 1 bowl to fit inside another bowl that is filled with ice water (this will keep gluten from forming and will keep the batter crispy and light).
- Whisk beer, flour, rice flour, baking powder, cayenne, salt, and pepper in smaller bowl to form the batter.
- Heat oil in a heavy gauge pan to 360°F. Dredge onion strings in rice flour, a few at a time, then dredge in batter, and fry in hot oil until golden brown. Transfer to the prepared baking sheet and sprinkle with salt.
I happened to watch an onion ring recipe online yesterday, where the presenter said the secret to having them come out right is (after slicing) to remove each piece’s membrane. The failure to remove the membrane is what allows the onion to separate from the crispy coating, once deep-fried.
These are so thinly sliced that membrane removal might not be necessary; just thought I’d mention it, though. . .
This recipe looks perfect! I look forward to trying it.