Crispy Onion Rings

Method

1. 01

   Slice the onions crosswise into 1 cm rounds, separate them into rings, and choose about 24 large or medium rings for frying. Save the tiny centers for another use. Pat the rings dry so the flour and batter cling instead of sliding off.

   
2. 02

   Make the dipping sauce before frying. Stir together 90 g mayonnaise, 60 g matsoni, 40 g ketchup, 1 teaspoon yellow mustard, 1 tablespoon lemon juice or pickle brine, 1 teaspoon sriracha if using, and a pinch of salt. Taste for tang and chill until serving.

   
3. 03

   Set up the coating station. Put 60 g flour in one shallow bowl with 1/4 teaspoon salt. In a second bowl, whisk the remaining 120 g flour with 50 g cornstarch, 1 teaspoon baking powder, 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon paprika, 1/2 teaspoon garlic powder if using, 1 egg, and enough of the 220 ml cold sparkling water to make a smooth batter slightly thicker than heavy cream. Put 120 g breadcrumbs in a third bowl.

   
4. 04

   Pour oil into a heavy pot to come 5-6 cm up the sides and heat to 180 C. Keep the pot no more than half full and set a rack or paper towel-lined tray nearby for draining.

   
5. 05

   Working in small batches, dust the 24 onion rings in the seasoned flour, dip them in batter, let excess drip back into the bowl, then coat lightly with breadcrumbs. Fry at 180 C without crowding until golden and crisp, turning once if needed. Let the oil return to temperature between batches.

   ⏱ 3 min
6. 06

   Drain the onion rings on the rack or towels and season with the remaining salt while hot. Serve immediately with the dipping sauce so the coating stays crisp.