The batter used in this recipe from Le Pigeon in Portland, Oregon, creates a light, puffed exterior on these fried onion rings. Stir club soda into a dry mix that’s heavy on semolina flour, and when the batter-dredged onions are dropped into the hot oil, the bubbles in the club soda escape and puff the coating. If you’re more of a crunchy-coating kind of person, try these onion rings instead.
Special equipment: You’ll need a deep-frying/candy thermometer for this recipe.
- 1Heat the oven to 250°F and arrange a rack in the middle. Set 2 wire racks over 2 baking sheets; set aside. Place 5 cups of the oil in a Dutch oven or a large, heavy-bottomed pot. Heat over medium-high heat until the oil reaches 350°F on a deep-frying/candy thermometer.
- 2When the oil is ready, place the semolina flour, cornstarch, all-purpose flour, measured salt, sugar, baking powder, and baking soda in a large bowl and whisk to combine. Add the remaining 6 tablespoons of oil, eggs, and club soda and whisk until just incorporated (do not overmix).
- 3Place 10 of the onion rings in the batter and stir gently to coat using a rubber spatula, being careful not to tear them. Using your hands, remove the rings 1 at a time from the batter and carefully place them in the oil. Fry, flipping once with tongs, until both sides are golden brown, about 4 to 5 minutes total. Transfer to 1 of the prepared baking sheets and season with salt.
- 4Repeat with the remaining onion rings. When the first baking sheet is full, place it in the oven to keep warm until all of the onion rings are fried.