Onion Rings You Will Call Awesome- Recipe

Onion Rings, love them, and so I keep reinventing them, probably to give me an excuse to indulge.   Here are my top tips for making killer onion rings and strings…

 

 

To make the best onion rings! try to use panko for this it will really make a difference to the texture, use large sweet onions preferably Bermuda.  

I use Jim’s great panko breadcrumb recipe for these Homemade Panko Bread Crumbs

INGREDIENTS

2 large sweet onions, peeled and sliced thin into rings

DIPPING MIXTURE
2 eggs
1⁄2 cup buttermilk

CRISPY COATING MIXTURE

1 3⁄4 cups all-purpose flour
1 teaspoon seasoning salt (or regular salt, can use less than 1 teaspoon if desired)
1 teaspoon garlic powder
1 pinch cayenne pepper (optional but good to add in, I use lots as we like extreme heat)
2 tablespoons cornstarch
1⁄2 cup dry breadcrumbs (preferably panko bread crumbs)
oil (for frying)

DIRECTIONS

Heat the oil to about 350 degrees F.
In a small bowl whisk together buttermilk and eggs.
In a bowl mix together the coating mixture, then place into a shallow dish (a shallow dish makes for easier coating of the rings).
Dip/coat the onion rings into the buttermilk mixture.
Then coat generously into the dry coating mixture.
Fry briefly in hot oil (turning once) until onion rings are lightly brown on both sides.

The number one tip I can give is to make sure that your oil is hot enough.  That means it needs to be at 350F.  This can sometimes take much longer than you think, and the only way to know for sure is to use a thermometer that is made for the purpose.

Choose your oil carefully, some are better than others for deep frying.  I like Safflower oil, but other good choices are peanut, sunflower, and canola.

Work in batches, don’t crowd your pan with too many rings, they’ll stick together and lower the temperature of the oil.  Don’t worry, there’s a kind of pleasant zen to frying onion rings…just go with it and enjoy the process.  Be aware that the wider your pan, the more you’ll be able to fry at a single time.  Each batch only takes about 2 minutes.  You don’t need a huge vat to fry onions rings, try using a saute pan, or wok.

Delegate responsibility when it comes to battering ~ designate a dry hand and a wet hand, otherwise you’ll have a big mess on your hands…literally!  A skimming tool will help you retrieve your crispy rings without getting spattered.

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