Onion Rings

In a shallow bowl, whisk together the all-purpose flour, water, egg, seasoned salt and baking powder until lump-free. Separate the cut onion slices into rings.

Using a fork or pair of chopsticks, dip the onion rings into the batter and coat them completely. In a deep-fat fryer, heat 1 inch oil to 375°. Editor’s Tip: The best pan for deep frying is a pot with tall sides, like a cast-iron Dutch oven. It’ll give you plenty of room for the 1 inch oil while keeping the spattering mess to a minimum. In the unlikely event of a fire, it takes just a split second to set the pot’s lid on top to starve the fire of oxygen.

Working in batches, use a pair of chopsticks, a kitchen spider or a slotted spoon to carefully lay the battered onion rings into the hot oil. Fry them until they’re golden brown, 1 to 1-1/2 minutes on each side. Drain the onion rings on paper towel-lined plates, and serve the homemade onion rings immediately. Editor’s Tip: The oil’s temp will fluctuate while deep frying. Use a clip-on thermometer to monitor the oil’s temperature. After your first batch is done, bring the oil back up to 375° before adding in your next batch. If the oil isn’t hot enough, your batter will soak up the oil and you’ll be pulling out soggy onion rings. Ack!