Amazing Crispy Fried Onion Rings Recipes

CRISPY FRIED ONION RINGS

Steps:

• In a shallow bowl, whisk the first 5 ingredients. Separate onion slices into rings. Dip rings into batter. In a deep-fat fryer, heat 1 in. of oil to 375°. In batches, fry onion rings until golden brown, 1 to 1-1/2 minutes on each side. Drain on paper towels. Serve immediately.

CRISPY ONION RINGS

Steps:

• Put the onions in a large bowl and cover with milk. Let soak for 30 minutes.
• Meanwhile, using a fine-sieve over a large bowl, sift together the flour, baking powder, 2 teaspoons salt, chili powder, and cumin, if using. Stir in the beer until a smooth batter is formed. Set aside.
• Drain the onions and transfer to a paper towel-lined baking sheet. Blot the onions with paper towels until dry.
• In a large, wide heavy-bottomed pot, pour in the oil to a depth of about 2 inches. Place over medium heat and heat to 400 degrees F. (The oil must be heated to 400 degrees F. since the temperature drops oil to about 375 degrees F. when the onions are added.)
• Working in batches, transfer about 8 to 10 of the onions to the batter and mix to coat well. Using tongs, pull several of the onions out of the batter, and let any excess batter fall back into the bowl. Carefully add to the oil and fry, flipping once, until golden brown and crispy, about 3 1/2 minutes per batch. Using the tongs, transfer to a dry paper towel-lined baking sheet to drain. Sprinkle with salt to taste. Repeat with the remaining onions. Serve immediately.

OLD-FASHIONED DEEP FRIED ONION RINGS

Steps:

• Heat the oil. Add the oil to a heavy-bottomed Dutch oven or deep skilllet and heat to 350°F. Preheat oven to 200° to keep onion rings warm.
• Make the batter and breading. Add the eggs and evaporated milk to a medium bowl and mix well. Add the flour to another medium bowl and season well with salt and pepper.
• Bread the onion rings. Dip in the liquid mixture, then flour mixture. Soak onion rings in the batter, then dredge in the flour until coated well. Repeat with a handful of the rings.
• Fry. Once the oil has heated to 350° drop the onion rings in carefully. Move around with a frying spatula so they don't stick together. Fry for about 3-5 minutes. Turn if needed.
• Continue in batches until done. Keep warm in a warm oven while you continue cooking the rest of the onion rings. Serve immediately.

FRIED ONION RINGS

Steps:

• Gather the ingredients.
• Heat the oven to 200 F. Line a baking sheet with paper towels and have a spare baking sheet or pan ready for keeping the fried onion rings warm.
• Wash and peel the onions and then cut them into 1/4-inch thick rounds. Separate rounds into rings.
• Heat 3 to 4 inches of vegetable oil in a deep, heavy pan or deep fryer to 365 F.
• In a bowl, combine flour, seasonings, and baking powder. In a small bowl, whisk together egg and milk. Add milk mixture to dry ingredients. Stir until well blended.
• Dip onion rings into batter, then drop into deep fat at about 365. Work with just a few at a time; don't crowd them.
• Fry the onion rings until they are golden brown, turning to brown both sides. Each batch will take about 2 to 3 minutes.
• Remove the onion rings to the pan with paper towels to drain thoroughly. Transfer them to another pan and move them to the preheated oven to keep warm while you make subsequent batches. They will stay crisp for about 20 to 30 minutes.
• Repeat with the remaining onion rings.
• Once all of the onion rings have been fried, serve immediately, sprinkled with salt.

CRISPY FRIED ONION RINGS

Steps:

• To keep the onion rings warm while frying subsequent batches, heat the oven to 200 F.
• Line a baking sheet with paper towels for draining the onion rings and place another baking pan nearby for keeping them warm in the oven.
• Peel the onions and slice them into rounds about 1/4-inch thick. Separate the rounds into rings.
• Pour a few inches of milk or buttermilk in a large, wide bowl. Add the onion rings and let them soak for 15 to 20 minutes.
• Heat about 1 quart of vegetable oil in a deep, heavy pan or deep fryer to 365 F.
• Meanwhile, in another bowl, combine the cornmeal, 2/3 cup of the flour, salt, pepper, melted shortening, egg, and 1 2/3 cups milk. Mix until the batter is smooth.
• Put about 1 cup of flour in another bowl.
• Remove some of the onion rings from the milk. Dredge them first in the plain flour and then dip them in the batter to coat.
• Fry the onion rings in batches in the vegetable oil for 2 to 3 minutes, or until golden brown. Make sure the oil is at the correct temperature and don't crowd the onions.
• Transfer to the paper-towel-lined baking sheet to drain. Move the drained onion rings to the baking pan and place them in the preheated oven to keep warm for up to 30 minutes. You Might Also Like Battered and Deep Fried Onion Rings Balsamic Onion Jam

OVEN FRIED ONION RINGS

Steps:

• Preheat the oven to 450 degrees F. Place parchment paper onto 2 baking sheets and set aside.
• In a small bowl, combine the flour, paprika and 2 teaspoons salt. In another bowl or shallow dish, whisk together the buttermilk and eggs. Add half of the flour mixture to the buttermilk and beat until smooth and thickened.
• In a separate bowl, combine the panko, olive oil and remaining 2 teaspoons salt.
• Lightly dredge the onion rings in the flour mixture and then drop into the buttermilk. Drain the excess batter and then dredge in the panko mixture.
• Arrange on the prepared baking sheets in a single layer. You can place smaller rings inside bigger rings if necessary, just make sure there is space between them. Then place in the oven. Cook until golden brown, 14 to 20 minutes. Halfway through the cooking time, flip over each onion ring to ensure even crisping and browning.

AMAZING CRISPY FRIED ONION RINGS

Steps:

• In a 3 quart pot, heat about 3-4 inches of vegetable oil on medium to medium high heat.
• Combine all dry ingredients in a medium sized bowl and mix in milk with a whisk, adding more milk if needed until mixture is the consistency is like a thin-medium pancake batter.
• Cut onions into thin rings and toss in batter.
• Place a single ring into the oil to test for appropriate heat. Onion ring should sizzle and start to brown immediately.
• Place small batches of onion rings into the oil and when they turn dark golden brown on one side, flip them over to the othe side with a slotted spoon or carving fork.
• Drain on a paper towel-lined plate. Repeat until all onions are done. (Add a bit more milk to the batter if it appears that the last batch isn't getting coated enough.).
• I like to salt the cooked onion rings, but that is optional.

OLD FASHIONED ONION RINGS

Steps:

• Heat the oil in a deep-fryer to 365 degrees F (185 degrees C).
• Separate the onion slices into rings, and set aside. In a small bowl, stir together the flour, baking powder and salt.
• 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 clean up. Spread the bread crumbs 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.
• 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.

BEST EVER ONION RINGS

Steps:

• Whisk together eggs, milk, flour, baking powder, and onion salt in a bowl to make a smooth batter.
• Heat the oil in a large saucepan or deep fryer until a thermometer reads 350 degrees F (175 degrees C).
• Dip the onion rings evenly into the batter, then fry in the oil for 2 to 3 minutes, working in batches if necessary, until the onion rings are golden brown. With a slotted spoon, remove the onion rings to paper towels to drain. Serve hot.

CRISPY BAKED ONION RINGS

Steps:

• Cut onions into 1/2-in. slices; separate into rings and place in a bowl. Cover with ice water; soak for 30 minutes. Drain., In a small bowl, beat egg whites until foamy. In another bowl, combine the bread crumbs, thyme, salt, paprika and pepper. Divide the crumb mixture among three large resealable plastic bags. Dip a third of the onions in the egg whites; add a few rings at a time to crumb mixture and shake to coat. Place on a baking sheet coated with cooking spray., Repeat with remaining onions and crumb mixture. Bake at 400° for 20 minutes or until lightly browned and crisp.