Dairyqueensonionrings Recipes

DAIRY QUEEN ONION RINGS

Steps:

• Slice onions 1/2 inch thick. Do not use the very small rings, save those for chopped onions.
• Place the flour in a shallow bowl.
• In a large bowl, combine buttermilk and water.
• In a separate bowl, combine cracker crumbs and cornmeal.
• Take out rings one at a time and coat them with flour, then with buttermilk, and then coat with cornmeal mixture.
• Drop battered onions into hot oil and fry until golden.
• Drain on a wire rack.

COPYCAT DAIRY QUEEN ONION RINGS

Steps:

• Remove the outer layers of the onions. Slice the onions 1/2-inch thick. Remove very small onion rings and reserve for another use. In a shallow dish, combine the buttermilk and water. Mix well. Place the flour in another shallow dish. In another dish, place the cornmeal. Heat the oil in a deep fryer (or heavy, deep skillet) to 370 degrees F. Take the onion rings, one at a time, and dip them in the flour, shaking off any excess. Next, dip them in the buttermilk, then coat with the cornmeal. Carefully drop them into the hot oil and cook until golden brown, turning if needed. Remove the onion rings from the oil and let drain on paper toweling. Serve hot with ketchup or other condiments.

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.

DAIRY QUEENS ONION RINGS

Steps:

• Slice onions 1/2 inch thick, do not use the very small rings.
• In a large bowl add buttermilk and water.
• Take out rings one at a time and coat them with flour then with buttermilk, and then coat with cornmeal.
• Drop into hot oil and fry till golden.
• Drain on paper towels.

SONNY'S ONION RINGS

Steps:

• Crosscut peeled onions into 1/2-inch rings, discarding onion hearts. In separate container combine eggs, milk, and beer. Mix flour and baking powder thoroughly in separate container. Soak onions in milk mixture and coat onions in flour. This step is repeated a second time, and may be done a third time to insure that the entire onion is dusted with flour mixture. Fry onions in a deep fryer until golden brown.

SOUR CREAM AND ONION-ONION RINGS

Steps:

• Heat 2 inches of oil in a Dutch oven to 370 degrees F.
• Whisk together the sour cream and onion dip mix, 2 teaspoons of the onion powder and 1/2 teaspoon of the garlic powder in a large bowl (large enough to use for dredging). Set aside 2 tablespoons of the seasoning mixture for later. To the mixture in the bowl, stir in 1/4 cup of the flour. Set aside.
• In a separate large mixing bowl, whisk together the remaining 1 cup flour, the cornstarch, remaining 2 teaspoons onion powder, the salt, baking powder and remaining 1/2 teaspoon garlic powder. Add the seltzer and sour cream and whisk until just smooth. Stir in the chives. The batter should be the consistency of thick paint.
• Add the onion rings to the seasoned flour and toss to lightly coat. Working in 2 batches, dredge the floured rings in the batter, letting the excess drip back in the bowl, and add to the oil. Fry, flipping occasionally, until very crisp and deep golden, about 4 minutes per batch. Drain on a wire rack set over a baking sheet.
• While still hot, season the onion rings with the reserved sour cream and onion seasoning mixture. Serve immediately, with ketchup.