Pinot Blanc with Crispy Onion Rings

Cheers with a glass of Chardonnay or two! But really, aren’t we forgetting about Chardonnay’s fine cousin, Pinot Blanc?

Yes! Pinot Blanc! A semi-dry wine that is often compared to Chardonnay. This type of white is typically crispy and refreshing, which can have either sweet or nutty flavors. Most of the times, Pinot Blanc is used as a base when making sweet dessert and sparkling wines. This makes Pinot Blanc a very fascinating little wine as it is in more wines than wine drinkers may think.

Pinot Blanc is typically less acidic compared to Pinot Grigio and Pinot Gris, with its fruit flavors that are brighter than most wines. Pinot Blanc mostly is medium-dry to dry wines which are perfect to pair with something that brings in acidity and a hint of sweetness to the plate. How about onion rings? Perfect pair!

Onion rings are popular in the United States and all around the world as an appetizer or a side dish, but could be enjoyed on its own. It is made by dipping the cross-sectional ring of an onion into a mixture of batter and/or breadcrumbs and deep fried.

Mostly accompanying other dishes with a dip of choice like ketchup, mayonnaise or other sauces, onion rings could actually work on its own as a dish. Pair it up with some Pinot Blanc and enjoy!

Here’s a recipe for making scrumptious onion rings.

Ingredients:

  • 1 large onion, cut into 1/4-inch slices
  • 1 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 egg
  • 1 cup milk, or as needed
  • 3/4 cup dry breadcrumbs
  • seasoned salt to taste
  • 1-quart oil for frying,

Instructions:

  1. Heat the oil in a deep-fryer to 365 degrees F (185 degrees C).
  2. Separate the onion slices into rings, and set aside. In a small bowl, stir together the flour, baking powder, and salt.
  3. Dip the onion slices into the flour mixture until they are all coated; set aside. Whisk the egg and milk into the flour mixture using a fork. Dip the floured rings into the batter to coat, then place on a wire rack to drain until the batter stops dripping. The wire rack may be placed over a sheet of aluminum foil for easier cleanup. Spread the breadcrumbs out on a plate or shallow dish. Place rings one at a time into the crumbs, and scoop the crumbs up over the ring to coat. Give it a hard tap as you remove it from the crumbs. The coating should cling very well. Repeat with remaining rings.
  4. Deep fry the rings a few at a time for 2 to 3 minutes, or until golden brown. Remove to paper towels to drain. Season with seasoning salt, and serve.

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