Yield: 6 servings
|5 larges||Yellow onions|
|1 teaspoon||Kosher or sea salt|
|1 teaspoon||Fresh cracked pepper|
|2 \N||Egg whites, beaten to soft peaks|
|2 cups||Fine bread crumbs|
|\N \N||Peanut oil for frying|
"Some say the Diner has the best onion rings in town. One of our secrets is to prepare each one individually. I don't know how many people actually deep-fry at home, but these onion rings are certainly worth the effort. They're good with steaks or chops, sandwiches or soups, or all by themselves."
Peel the onions, being careful to remove all the dry papery skin, and cut them into ½"-thick slices. Only use the large outer rings, reserving the small inner rings for another use.
In a deep bowl, combine the flour, water, cayenne, salt and pepper, and mix thoroughly. Fold in the beaten egg whites gently until the batter is light and fluffy. The bread crumbs need to be very, very fine; if necessary, put them through a fine sieve, and then into a wide container that's good for dipping.
Hook an onion ring on our finger and dip it in the batter, shaking off the excess. Dip it into the bread crumbs, coat thoroughly, and shake off excess. Place the breaded onion rings on a cookie sheet.
When you run out of room, you can layer them up, separating each layer with parchment or waxed paper.
In a deep-fryer, heat the oil to 375 degrees and fry for 2½ minutes. If you do not have a deep-fryer, heat the peanut oil in a cast-iron skillet and fry the rings, turning them as necessary, until golden brown and crisp.
From: "Fog City Diner Cookbook" Posted by: Debbie Carlson