The crispiest onion rings with salt & vinegar aioli✨ For the Aioli:▪️1/4 Cup Mayo▪️1 Tbsp Fresh Parsley, finely chopped▪️1 Tbsp Malt Vinegar▪️1/8 tsp Kosher Salt▪️ For the Batter:▪️2/3 Cup All Purpose Flour▪️1/3 Cup White Rice Flour▪️1/2 tsp Kosher Salt▪️1 Cup + 2 Tbsp Seltzer (or club soda)▪️ For the Rest:▪️1 Medium Sweet Onion, sliced in 1/3” rounds and separated into rings▪️1/4 Cup Rice Flour▪️~1 Cup Peanut Oil (or other neutral frying oil)▪️Kosher Salt▪️ Vegan modification 🌱: Sub in plant based mayo for mayo in the aioli 1️⃣ Mix together the ingredients for the aioli and set aside in the fridge. Line a baking sheet (or large plate) with paper towels. 2️⃣ Make the batter: In a medium bowl, mix together the flour, rice flour, and salt. Right before you’re ready to start cooking, add the seltzer and whisk until a batter forms. 3️⃣ Add ¼” of peanut oil to a large heavy bottomed skillet and heat over medium-high heat until the oil reaches 350F. (Use a meat thermometer to check the oil temp or you can test with by dipping a piece of onion into the oil and seeing if it bubbles and fries which means the oil is hot enough.) 4️⃣ Working one onion ring at a time, coat in rice flour first (which will help the batter stick), then coat in the batter. Drip off the excess batter and place the onion ring in the oil. Repeat until the pan is full, leaving some space in between each. Pan fry for 1-2 minutes on the first side until golden brown, flip using tongs, and pan fry for 1-2 minutes on the second side until golden brown. 5️⃣ Transfer onto the paper towel baking sheet to drain excess oil and sprinkle with kosher salt. Serve with the salt and vinegar aioli and enjoy the crunch! ⏲10 minute prep time + 25 minute cook time Recipe serves 6 people
