Crispy Onion Ring Fries
Crispy Onion Ring Fries
Ingredients
For the Fries and Onion Rings
- 2 russet potatoes, large, sliced into 1/4-inch thick fries
- 1 large yellow onion, sliced into 1/4-inch thick rings
- cold water, as needed, for soaking potatoes
For the Crispy Batter
- 1 1/2 cups all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1 large egg
- 1 cup milk
- 1/4 cup cold water
For Frying and Seasoning
- 6 cups vegetable oil, or enough to fill deep fryer/pot 3-4 inches
- 1/2 teaspoon salt, or to taste, for seasoning after frying
- 1/4 teaspoon black pepper, or to taste, for seasoning after frying
Instructions
- 1
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.
⏱️ 20 min
- 2
Prepare the onion: Separate the sliced onion into individual rings. Set aside.
⏱️ 2 min
- 3
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.
⏱️ 5 min
- 4
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.
⏱️ 8 min•🌡️ 350
- 5
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.
⏱️ 8 min•🌡️ 350
- 6
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.
⏱️ 5 min•🌡️ 350
- 7
Increase oil temperature: Increase the oil temperature to 375°F for the second fry. This higher temperature will ensure maximum crispiness.
⏱️ 2 min•🌡️ 375
- 8
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.
⏱️ 5 min•🌡️ 375
- 9
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.
⏱️ 3 min•🌡️ 375
- 10
Serve immediately: Arrange the crispy onion ring fries on a platter and serve hot with your favorite dipping sauces.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Onion Ring Fries
Ingredients
For the Fries and Onion Rings
- 2 russet potatoes, large, sliced into 1/4-inch thick fries
- 1 large yellow onion, sliced into 1/4-inch thick rings
- cold water, as needed, for soaking potatoes
For the Crispy Batter
- 1 1/2 cups all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1 large egg
- 1 cup milk
- 1/4 cup cold water
For Frying and Seasoning
- 6 cups vegetable oil, or enough to fill deep fryer/pot 3-4 inches
- 1/2 teaspoon salt, or to taste, for seasoning after frying
- 1/4 teaspoon black pepper, or to taste, for seasoning after frying
Instructions
- 1
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.
⏱️ 20 min - 2
Prepare the onion: Separate the sliced onion into individual rings. Set aside.
⏱️ 2 min - 3
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.
⏱️ 5 min - 4
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.
⏱️ 8 min•🌡️ 350 - 5
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.
⏱️ 8 min•🌡️ 350 - 6
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.
⏱️ 5 min•🌡️ 350 - 7
Increase oil temperature: Increase the oil temperature to 375°F for the second fry. This higher temperature will ensure maximum crispiness.
⏱️ 2 min•🌡️ 375 - 8
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.
⏱️ 5 min•🌡️ 375 - 9
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.
⏱️ 3 min•🌡️ 375 - 10
Serve immediately: Arrange the crispy onion ring fries on a platter and serve hot with your favorite dipping sauces.
⏱️ 1 min