Loading...

Prepare the potatoes: Place the sliced russet potatoes in a large bowl and cover them completely with cold water. Let them soak for at least 20 minutes to remove excess starch, which helps achieve crispiness. While soaking, prepare the onion.

Prepare the onion: Separate the sliced onion into individual rings. Set aside.

Make the batter: In a large mixing bowl, whisk together the all-purpose flour, cornstarch, baking powder, 1 teaspoon salt, 1/2 teaspoon black pepper, paprika, and garlic powder until well combined. In a separate medium bowl, whisk together the large egg, milk, and 1/4 cup cold water. Pour the wet ingredients into the dry ingredients and whisk until the batter is smooth and free of lumps.

Heat the oil: Pour the vegetable oil into a deep pot or deep fryer. Heat the oil over medium-high heat until it reaches 350°F. Use a kitchen thermometer to monitor the temperature accurately.

First fry the potatoes: Drain the soaked potatoes thoroughly and pat them very dry with paper towels. Dip a handful of potato slices into the batter, ensuring they are fully coated, and carefully transfer them to the hot oil. Do not overcrowd the pot; fry in small batches. Fry for 3 to 4 minutes, until they are lightly golden and cooked through. Remove with a slotted spoon and place on a wire rack set over paper towels.

First fry the onion rings: Dip a handful of onion rings into the batter, ensuring they are fully coated, and carefully transfer them to the hot oil. Fry for 2 to 3 minutes, until lightly golden. Remove with a slotted spoon and place on the wire rack with the potatoes.

Increase oil temperature: Increase the oil temperature to 375°F for the second fry. This higher temperature will ensure maximum crispiness.

Second fry the potatoes: Return the par-fried potatoes to the hot oil in batches. Fry for another 2 to 3 minutes, or until they are deep golden brown and very crispy. Remove, drain on paper towels, and immediately season with salt and black pepper to taste.

Second fry the onion rings: Return the par-fried onion rings to the hot oil in batches. Fry for another 1 to 2 minutes, or until they are deep golden brown and very crispy. Remove, drain on paper towels, and immediately season with salt and black pepper to taste.

Serve immediately: Arrange the crispy onion ring fries on a platter and serve hot with your favorite dipping sauces.


Prepare the potatoes: Place the sliced russet potatoes in a large bowl and cover them completely with cold water. Let them soak for at least 20 minutes to remove excess starch, which helps achieve crispiness. While soaking, prepare the onion.

Prepare the onion: Separate the sliced onion into individual rings. Set aside.

Make the batter: In a large mixing bowl, whisk together the all-purpose flour, cornstarch, baking powder, 1 teaspoon salt, 1/2 teaspoon black pepper, paprika, and garlic powder until well combined. In a separate medium bowl, whisk together the large egg, milk, and 1/4 cup cold water. Pour the wet ingredients into the dry ingredients and whisk until the batter is smooth and free of lumps.

Heat the oil: Pour the vegetable oil into a deep pot or deep fryer. Heat the oil over medium-high heat until it reaches 350°F. Use a kitchen thermometer to monitor the temperature accurately.

First fry the potatoes: Drain the soaked potatoes thoroughly and pat them very dry with paper towels. Dip a handful of potato slices into the batter, ensuring they are fully coated, and carefully transfer them to the hot oil. Do not overcrowd the pot; fry in small batches. Fry for 3 to 4 minutes, until they are lightly golden and cooked through. Remove with a slotted spoon and place on a wire rack set over paper towels.

First fry the onion rings: Dip a handful of onion rings into the batter, ensuring they are fully coated, and carefully transfer them to the hot oil. Fry for 2 to 3 minutes, until lightly golden. Remove with a slotted spoon and place on the wire rack with the potatoes.

Increase oil temperature: Increase the oil temperature to 375°F for the second fry. This higher temperature will ensure maximum crispiness.

Second fry the potatoes: Return the par-fried potatoes to the hot oil in batches. Fry for another 2 to 3 minutes, or until they are deep golden brown and very crispy. Remove, drain on paper towels, and immediately season with salt and black pepper to taste.

Second fry the onion rings: Return the par-fried onion rings to the hot oil in batches. Fry for another 1 to 2 minutes, or until they are deep golden brown and very crispy. Remove, drain on paper towels, and immediately season with salt and black pepper to taste.

Serve immediately: Arrange the crispy onion ring fries on a platter and serve hot with your favorite dipping sauces.
