Onion rings are a requisite part of the clam shack experience, and the crispy, slightly puffy, deeply golden rings at Bagaduce Lunch, a little clam shack in Penobscot, Maine, are some of the best ever. The secret to good onion rings is simple, says owner Mike Astbury. Use freshly cut “colossal” onions and thoroughly bread them twice before they hit the fryer.

Double-Dipped Onion Rings
Brooke Dojny, The New England Clam Shack Cookbook

Vegetable oil for frying
1 large onion, cut crosswise about ¼ inch thick
Cold water
1½ cups breading mix (see Note)

Heat the oil in a deep fryer or heavy, deep pot to 375°. Fill the fryer or pot no more than half full of oil. Separate the onion into rings. Put the water into one large bowl and the breading mix into another bowl. Dip about half the onions into the cold water. Lift out, shaking off the excess, and dredge in the breading mix, shaking off the excess. Repeat the process, dipping again into the water and then in the breading. If the breading mix is clumpy, shake off excess in a colander.

Slide into the fryer. Stand back; because of their high moisture content, onion rings can spatter. Cook, turning with tongs, until the onions are a deep golden brown, 2 to 3 minutes. Drain on paper towels. Repeat with the rest of the onions. Serve while hot.

Note: Bagaduce uses a breading mix containing flour, corn flour, nonfat dry milk, sodium bicarbonate, salt, and powdered egg whites. Look for one with similar ingredients.

Serves 2.

Brooke Dojny is the author of several cookbooks including Dishing Up Maine.