These aren’t onion rings

Ingredients

• 1 cup All-Purpose Flour (sifted)
• 0.5 cup Fine Cornmeal (adds crunch)
• 1 teaspoon Baking Powder (leavening agent)
• 1 teaspoon Salt (kosher or table salt)
• 2 teaspoons Onion Powder (primary flavor)
• 1 teaspoon Garlic Powder
• 1 teaspoon Paprika (for color and mild flavor)
• 1 teaspoon Sugar (balances flavor, optional)
• 0.75 cup Cold Water (adjust for batter consistency)
• 2 quarts Vegetable Oil (for deep frying; canola or peanut oil work well)

Instructions

1. Combine Dry Ingredients

   In a mixing bowl whisk together the flour, cornmeal, baking powder, salt, onion powder, garlic powder, paprika, and sugar until evenly distributed.

   Time: PT5M

2. Make the Batter

   Gradually pour the cold water into the dry mixture, whisking constantly until a thick, smooth batter forms. It should coat the back of a spoon.

   Time: PT3M

3. Heat the Oil

   Fill the deep fryer or pot with the vegetable oil and heat to 350°F (175°C). Use a thermometer to monitor the temperature.

   Time: PT5M

   Temperature: 350°F

4. Drop Batter into Oil

   Using a spoon or small ice‑cream scoop, drop about a tablespoon of batter into the hot oil. The batter will spread into a thin ring shape.

   Time: PT7M

   Temperature: 350°F

5. Fry Until Golden

   Fry each batch for 2–3 minutes, or until the rings turn a light golden brown and become crisp.

   Time: PT5M

   Temperature: 350°F

6. Drain and Cool

   Remove the fried rings with the slotted spoon, let excess oil drip off, then place on paper towels briefly before transferring to a cooling rack.

   Time: PT3M

7. Season While Hot

   While the rings are still warm, sprinkle a pinch of extra onion powder or salt for an extra flavor boost.

   Time: PT2M

8. Let Them Crisp

   Allow the rings to cool completely on the rack; they will become crunchier as they reach room temperature.

   Time: PT5M

Nutrition Facts

Calories

150

Protein

2g

Carbohydrates

15g

Fat

9g

Fiber

1g