These onion rings are loud, golden, and outrageously crispy — everything you dream of in a perfect bite. With a batter that clings just right and a fry method that delivers serious crunch, this ...

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Allow the onion rings to cool for 15 minutes before serving with the Chili Lime Mayo. These are best enjoyed the day they’re made, but any leftovers can be reheated in a 350° oven for 7-9 minutes.

Break the onion discs into rings and coat with flour. Dip the rings in the batter and shake off the excess. Drop 4–5 rings into the oil at a time. Don’t overload the fryer.

Break the onion discs into rings and coat with flour. Dip the rings in the batter and shake off the excess. Drop 4–5 rings into the oil at a time. Don’t overload the fryer.

1 large , sliced into rings about 1.5cm/⅝in thick 4 tbsp 1 free-range 1 tbsp (dairy or unsweetened non-dairy) 60g/2¼oz cooking spray salt and freshly ground black pepper ...

Another byproduct of the Maillard reaction is dehydration. Frying oils are heated far beyond the boiling temperature of water. For example, onion rings are typically cooked in oil at 375 degrees ...