"Some of the laciest, crunchiest onion rings you’ll ever taste"by KenIt just so happens that Kitchen Daily's got just the recipe for you, and son of a gun, it turns out to come from our old Top Chef pal Richard Blais!
There are all sorts of tricks for making deep-fry batters both delicate and crisp. Sometimes, recipes call for beating in beer or club soda (the little air bubbles lighten the mixture), or adding vodka (alcohol boils off more quickly than water, enhancing a batter’s texture). For these onion rings, Richard Blais uses both strategies and amplifies their effect by aerating the batter in a siphon. The results are some of the laciest, crunchiest onion rings you’ll ever taste. This batter is equally good on all kinds of fried foods, like chicken, pork cutlets, fish and other vegetables.
Now don't give up. Just because you don't happen to have a siphon for battery-aerating doesn't mean you couldn't have one. At the same time, in the event that you do have the vodka, I don't want to rule out the possibility that you may be able to find a better use for it.Hey, don't look at me! It's summer now and I certainly don't have the energy. Besides, I pretty much don't deep-fry -- anything, ever. Which makes Richard's onion rings look even that much less likely chez moi. They do look nice, though, don't they? All crispy, and lacy.If you're inspired to make them, let us know how it turns out.NOW IF YOU'RE FEELING AMBITIOUS . . .. . . and looking for something to go with those crisp and lacy onion rings, you might check out Food Network's offer of Tyler Florence's ultimate "Barbecue Ribs Without a Barbecue."What's more, with this link, you'll get right to the recipe rather than having to run the gantlet of roughly 6 million clicks usually required on the Food Network website to get to that recipe you thought was a mere click away.#
