I have only fried something one other time in my life. I think it was a Fijian doughnut that I made after returning from the island last November. I was feeling up the challenge, and ready to try that whole deep-frying thing again. I am glad with the result, onion rings with a good light coating, fried in grape seed oil. But the whole process kind of grossed me out. I could feel my skinny jeans getting tighter as I poured, poured, and poured oil into my pot. I’m not saying that this recipe isn’t worth making, on the contrary –if you’re up to deep frying. This whole thing got the fried bug out of me, I will now be returning to making lentils and eating artisan bread, please and thank you.
The real hero, and “ah hah!” moment of this whole ordeal was serving the onion rings with blackberry jam. Kind of a weird idea, I never would have come up with it, except there was a pot of the jam simmering next to my splattering vessel of oil. One dip of the slightly tangy ring into the sweet jam made a great surprise. It was a refreshing change from the normal mayo based sauce served with onion rings. It adds a little touch of sophistication to a greasy diner recipe.
Oh and please invest in a good thermometer, I’m pretty sure that’s the only reason these came out so well.
Inspired by this month’s Bon Appetit
1 onion, cut into thick slices
grape seed oil, enough to have 3 inches in your pot
1/2 cup plain yogurt
1/4 cup milk
2 tablespoons apple cider vinegar
1 1/2 cup flour
Add the oil to a medium sized pot until it’s about 3 inches deep. Heat over medium-high heat until it reaches 350 on your deep fry thermometer.
Combine the yogurt, milk, and vinegar together in a shallow pan. In another shallow pan, add the flour, season with salt and pepper.
Dredge the onion rings through the yogurt milk mixture, then though the flour. Set on a cooling rack.
Working in small batches fry the onions in the oil until brown, about 3-4 minutes. Drain on a paper towel. Serve with blackberry jam.