TIBS Bullseye Onion Rings

Chef’s Note

“I call them bullseye because these onion rings hit the spot every time.”








  • 4 largeonions, sliced into 1/2 inch rings
  • 1 12 cupsall-purpose flour
  • 14 cupcornmeal
  • 14 cuponion powder
  • 1 teaspoonsugar
  • 2 teaspoonssalt
  • 1 12-2 cupsmilk
  • 1 largeegg
  • lard (for frying)
  • Directions

  • Put the flour, cornmeal, onion powder, sugar, and salt in a large bowl. Add 1-1/2 cups milk, the egg, and 1/2 cup water. Whisk until slightly lumpy. It should have the consistency of pancake batter. If it’s too thick, add 1/4 cup milk or more to thin it down.
  • Put the oil in your deep fryer and preheat to 375 degrees (or in a deep pot and measure the oil temperature with a deep frying thermometer). Dip the onion rings in the batter. Fry 3 or 4 coated rings at a time, turning the rings when they float to the top. Continue turning the rings until they are golden brown, 3-5 minutes. Remove the rings from the oil and drain on paper towels. Serve.
  • Source: Read Full Article