Craftsteak Onion Rings
A jolt of tangy whole grain mustard in the batter enlivens these onion rings, which Chef Tom Colicchio serves at his Craftsteak restaurants. Serve the crunchy, golden rings alongside our French Dip Panini (see related recipe at left).
- 2 to 3 large Vidalia onions, cut into slices 1 inch thick, separated into rings
- 4 to 6 cups buttermilk
- Vegetable oil for deep frying
- 2 1/2 cups all-purpose flour
- 1/3 cup cornstarch
- 1 1/2 tsp. kosher salt, plus more, to taste
- 3/4 tsp. baking soda
- 2 eggs
- 2 Tbs. whole grain mustard
- 2 2/3 cups dark beer
Divide the onion rings between 2 large sealable plastic bags and add enough buttermilk to coat the rings. Seal the bags and refrigerate overnight.
Set a wire rack on a baking sheet and place in an oven. Preheat the oven to 200°F. Line another baking sheet with paper towels.
Pour oil into a deep fryer and heat to 350°F according to the manufacturer’s instructions. In a large bowl, whisk together the flour, cornstarch, the 1 1/2 tsp. salt and the baking soda. In another bowl, whisk together the eggs, mustard and beer. Whisk the egg mixture into the flour mixture until well incorporated.
Drain the onion rings in a colander. Place a handful of the onions rings in the batter and stir to coat thoroughly. Remove 1 onion ring at a time from the batter and let the excess drip off. Add 6 to 8 onion rings to the hot oil and fry, turning occasionally, until golden brown, 3 to 5 minutes. Transfer the onion rings to the paper towel-lined baking sheet and sprinkle with salt, then place on the rack-lined baking sheet in the oven. Repeat with the remaining onion rings. Serves 4 to 6.
Recipe courtesy of Craftsteak.