Tyler Florence’s Onion Rings
Chef, cookbook author and television host Tyler Florence brings an American classic to the table with his take on crispy, golden onion rings. It’s a staple at Miller & Lux, his modern American steakhouse in San Francisco. Be sure that the bread pieces have completely dried out before pulverizing. To speed up the process, spread them on a baking sheet and toast at the lowest heat setting of your oven until dried and crunchy.
Ingredients:
- Grapeseed oil or canola oil for frying
- 1/2 loaf crusty bread, torn into small pieces and dried, or 2 1/2 cups (7 1/2 g/225 g) panko crumbs
- 1 cup (4 1/2 oz./120 g) all-purpose flour
- Kosher salt and freshly ground pepper
- 6 eggs
- 2 yellow onions, cut into slices 1/4 inch (6 mm) thick and separated into rings
Directions:
In a large pan or Dutch oven over medium-high heat, pour in oil and heat to 350°F (180°C) on a deep-frying thermometer.
In a food processor, add the bread pieces and pulse until pulverized.
Have ready 3 medium bowls. Place the flour in one bowl and season with salt and pepper. In another bowl, whisk the eggs until smooth. Place the bread crumbs in the third bowl.
Working with a few onion rings at a time, toss the onions in the flour mixture, then dip them in the eggs to fully coat. Repeat the process, tossing the coated onion rings in the flour and dipping in the eggs a second time. Coat the rings well with the bread crumbs.
Working in batches to avoid overcrowding, carefully add the onion rings to the hot oil. Deep-fry until golden brown, 2 to 3 minutes. Using a wire skimmer, transfer the onion rings to a paper towel–lined sheet tray and season with kosher salt. Serve immediately. Serves 4.
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