Onion Ring Batter

A sturdy batter built specifically for onion rings, not a soggy generic dredge. The cornmeal is the move here. It adds bite and a sandy crunch that plain flour batters cannot match, and it browns deep gold in hot oil instead of pale beige.

Three tablespoons of onion powder packs the batter itself with allium flavor, so every bite reads as onion even before you hit the ring inside. The milk and water combo keeps the batter loose enough to coat thinly. Thick batter equals doughy rings.

Kitchen Tips

• Slice onions ½ inch thick and separate into rings before battering. Thinner slices flop in the fryer.
• Pat onion rings bone dry with paper towels first, otherwise the batter slides off in the oil.
• Fry in 375°F (190°C) oil. Lower than that and the rings drink oil instead of crisping.
• Dredge rings in plain flour before dunking in batter. The flour gives the wet batter something to grip.
• Serve immediately. Battered onion rings lose their crunch within minutes of cooling.

Variations

• Swap the milk for cold beer for a lighter, blistered exterior.
• Add a teaspoon of smoked paprika and cayenne for a spicy version.
• Use buttermilk instead of milk for tang and a slightly thicker coat.