Ingredients
- 2 tablespoons onion powder
- 2 tablespoons salt
- 1 tablespoon sugar
- 2 heaping tablespoons white self-rising corn meal
- 1 egg
- 5 cups 2 percent milk
- 8 cups plain all-purpose flour
- 1 1/2 cups water
- 1 1/2 teaspoons yellow food color
- 4 jumbo yellow onions
- Vegetable oil, for frying
Directions
Using a large mixing bowl, mix all ingredients until no lumps remain. Use jumbo yellow onion rings and slice about 3/4-inch thick.
Coat the onion rings evenly in batter and deep fry at 350 degrees F in vegetable oil just until batter sticks to the rings. Remove the rings from the vegetable oil and drain well, then refrigerate the rings for 2 to 4 hours. You can keep refrigerated for 1 to 2 days loosely covered.
When ready to serve, drop the onion rings into 350 degrees F vegetable oil until golden brown.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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By broschb
on January 01, 2012
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These are the best rings I have made, but still not exactly what I am looking for. The breading is really thick, I would like them to be crispier than they were, and also the batter does not have much flavor. My guests loved them but we all agreed some extra spices in the batter would improve it.
By jholiver_12482348
Memphis, 82
on December 26, 2009
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I Have lived in Memphis all my life and have always considered Leonards' onion rings the best I have ever had.
*Note that this recipe has not been scaled down. It makes enough batter to coat 20# of onions. I use a propane deep fryer and make these for picnics, and get rave reviews.
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