Kittencals Best Crispy Onion Rings Recipes

MAKING CRISPY ONION RINGS

Steps:

• Whisk together flour, cornstarch, dry potato flakes, and cayenne pepper in a large bowl. Whisk in club soda to make a smooth batter.
• Place panko bread crumbs in a shallow bowl.
• Heat oil in a deep fryer or large saucepan to 350 degrees F (175 degrees C).
• Place a few onion rings at a time into the bowl of batter and turn to coat all sides with batter.
• Remove onion rings from batter and place into pan of panko bread crumbs; turn to coat completely with crumbs.
• Cook a few rings at a time in the hot oil until golden brown, about 2 to 3 minutes.
• Transfer to a cooling rack set over paper towels to drain. Season with salt to taste and serve.

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.

KITTENCAL'S BEST CRISPY ONION RINGS

Steps:

• 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.
• Delicious!

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.

KITTENCAL'S ONION GRAVY

Steps:

• In a large skillet heat the butter over medium heat, add in sliced onions with sugar; saute for about 20-22 minutes or until the onions are softened and lightly browned.
• Add in the flour and cook/whisk stirring for about 1 minute.
• Add/stir in water, beef broth, consomme Worcestershire sauce and black pepper; simmer stirring and scraping up the browned bits, until the gravy is slightly thickened (about 8-10 minutes).
• Season with more black pepper and add in salt if desired.
• Adjust the Worcestershire sauce to taste.