Adapted from "Le Pigeon: Cooking at the Dirty Bird" by Gabriel Rucker, Meredith Erickson, Lauren Fortgang, and Andrew Fortgang
Makes:8 to 10 servings
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.
2 medium yellow onions, sliced crosswise into 1/4- to 1/2-inch-thick rounds and separated into single rings
Heat 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.
When 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).
Place 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.
Repeat 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.