Air-Fryer Onion Rings
+ directions for baking them in the oven
Autumn is officially here, and as someone said on Instagram, summer really clocked out when its shift was done. The last few mornings I’ve been greeted with quite the chill while walking the dog—it was 37ºF on one of them. Experience has taught me this won’t last. Summer will come back for one last hurrah, maybe even two, before winter arrives.
I remember one Thanksgiving where we had to run the air conditioning to roast the turkey. Then there’s the one where I was pregnant, and craved thinly fried pieces of zucchini like they used ot make at Il Mulino but didn’t have stove top space to spare, so Mikey braved the cold to use the burner on our grill in the garden to cook them.
Enough talk of Thanksgiving, though, since September is still alive and well for another week. You get the drift, though. Here in the northeast our seasons like to keep us on our toes. I’ve been sitting on this air fryer onion ring recipe for a couple of months now, but the roots of the recipe go back years. I often made them in the oven before buying an air fryer, so you’ll find directions on how to do that in the notes following the recipe.
It’s not hard to make your own onions, but they’re admittedly a time commitment. They’re far superior to anything you’ll buy in the frozen food section. The coated onions freeze well, so you may prefer to make a double or triple batch that you can cook as needed. Details for doing that are also in the notes below the recipe. I get in a groove, and find it kind of meditative, usually settling in with a movie or show on my phone while coating them. The last time I made them, I also shot some video and will be editing a reel for making them, so be sure to follow me on Instagram if you want to see it once posted.
One last note before I run off to get some errands done—a new cooking class has been scheduled. I’ll be teaching how to make my challah online on Sunday, October 8th at 2:00pm EST. You’ll get to see the challah dough at all 4 stages after it’s been mixed, which includes the proved dough, shaped live in class, then the shaped & proved loaf, and finally the baked bread. You can find all the details for class and registration by clicking the blue box below.
I’m excited to be teaching it again, and hope to see you there. Class is limited to 12 students, and in the past has filled up quickly. As a thank you to paid subscribers, I’m offering a 20% discount on the class. You can find the code below. If you haven’t yet subscribed, this is a great incentive to do so and gain access to the full catalog of my recipes spanning a 25+ year career in cooking and recipe development.
I hope the weekend is filled with pockets of peace. Be well, and remember to be kind. —xo, j.
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