Crisp Onion Rings, Spiced Ketchup

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I thought they were good-in the RI show they were very thin, if having them just as a snack then I prefer them thicker and battered. I made the ketchup with just dry mustard which added enough spice for me.

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In most restaurants the onions for rings were cut 1/4 to 1/2 inch thick. Ends and small rings were separated and chopped for other uses. If the onions make you cry, soak them! If you’re really picky about the result, pull the slippery membrane off the inside of each ring. It helps the batter or breading stick. Some places use buttermilk to adhere to the breading, some use a mixture of milk and eggs. The crust ingredients depend on what you like. Some like a rough, crunchy texture and use breadcrumbs. For a smoother but crunchy texture use corn meal mixed one to one with flour. For a more tender ring use all flour, or add half cornstarch for more delicate.crispness. There are those for whom only batter will do. Some of those like thick beer batter, others like thin tempura made of rice flour and club soda. Experiment! And season! Never settle for those freezer burned, chopped onion Franken-rings at the grocery store! Find the onion ring that really does it for YOU!

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@Catherine,

I had the same effect with 1/8" cut. Definitely not a two minute fry, and our fryers are set at 350, not 375.

So my question would then be, how long do we soak the onions? When I tried it, I cut them and placed in the ice water, but could not get the flour to stick. I only had them in the water for maybe 5-10 minutes while I prepared the seasoned flour.

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the recipe says to cut them 1/8" thick... but when i fried them, they fell apart and became like the french fried onions you put on green bean casserole. nothing wrong with that... if you're making green bean casserole! so, next time, i will slice them on the thicker setting of my mandolin and all will be fine! i used johnny's seasoning salt (with msg cause my family likes it and has no problem with it and the flavor was delicious!

@jwillet:
there's no batter, per se, just seasoned flour. when the onions are still damp from soaking, the flour sticks quite well and they get really crispy in the fryer.