Onion Rings Extraordinaire Recipes

DO AT HOME ONION RINGS

Steps:

• Mix egg, oil, and milk on low speed of mixer for 1 minute.
• Add dry ingredients and mix until smooth.
• Coat onions in flour.
• Dip in batter.
• When one side is golden turn to the other side.
• Fry in hot oil 375* until desired shade of brown.

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.

ONION RINGS

Steps:

• Line a baking sheet with paper towels; set aside. Place onion rings in a large bowl of ice water for 10 minutes; drain and pat dry. In a large bowl, whisk together flour, cornstarch, baking powder, salt, and seltzer.
• In a heavy 5-quart pot or Dutch oven, heat oil over high until a deep-fry thermometer registers 375 degrees. Working in 7 to 8 batches, place onions in batter; using your fingers, lift out, letting excess drip off. Carefully place in oil, making sure not to overcrowd pot; cook until golden brown, 2 to 3 minutes.
• Transfer rings to prepared baking sheet, and season with salt. Keep warm in a 250-degree oven. Return oil to 375 degrees before starting next batch.
• Once all the onion rings are done, place on a platter. Very carefully place parsley in pot (oil will spatter), and fry until crisp, 10 seconds; remove, using a spider or slotted spoon, and season with salt. Sprinkle onions with parsley.

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 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.

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.

ONION RINGS EXTRAORDINAIRE

Steps:

• Peel and slice onion into rings, don't slice too thin.
• Mix together bisquick, panko, and seasonings. Mix in just enough water to make a "pancake" like batter.
• Dip onion rings into batter, then flour, then batter again, fry till golden brown. NOTE: You might have to add more water to your batter if it thickens up on you.

OLD FASHIONED ONION RINGS

Steps:

• Heat the oil in a deep-fryer to 365 degrees F.
• 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 fings 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 rings to coat.
• The coating should cling very well. Repeat with remaining rings.
• Deep fry the rings a few at time for 2 to 3 minutes, or until golden brown.
• Remove to paper towels to drain. Seasoning with season salt, and serve.

RESTAURANT STYLE ONION RINGS RECIPE

Steps:

• Heat vegetable oil in a deep-fryer or pot to 365 degrees. Onion slices should be about 1/4 inch thick. Separate the onion slices into rings and set aside.
• In a bowl, combine flour, baking powder and salt.
• Dip the onion slices in the flour mixture until completely coated and set aside.
• Whisk the eggs and milk into the flour mixture.
• Dip the floured rings into the batter to coat and place on a wire rack to let excess batter drip off.
• Pour the bread crumbs in a large bowl. Gently toss battered onions into the bread crumbs and and coat evenly.
• Deep fry a few rings at a time for 2-3 minutes, or until golden brown.
• Place finished onion rings on paper towels to drain.
• Season with seasoning salt and serve.

FRIED ONION RINGS

Steps:

• Cut onions into 1/2-in. slices; separate into rings. Place in a bowl; cover with ice water and soak for 30 minutes. , Meanwhile, combine the egg, water, oil and lemon juice in a bowl. Combine the flour, baking powder, salt and cayenne; stir into egg mixture until smooth. , Drain onion rings; dip into batter. In an electric skillet or deep-fat fryer, heat 1 in. of oil to 375°. Fry onion rings, a few at a time, for 1 to 1-1/2 minutes one each side or until golden brown. Drain on paper towels.

ONION RINGS RECIPE BY TASTY

Steps:

• Preheat the oven to 425˚F (220˚C). Grease a baking sheet with nonstick spray or line with parchment paper.
• Cut the onion crosswise into ½-inch (1 cm) slices and gently push apart each layer to get individual rings. Set aside.
• In a large bowl, combine the bread crumbs, Parmesan, garlic powder, paprika, oregano, basil, salt, and pepper. Add the eggs to a separate large bowl. Add the flour to a third large bowl.
• Dredge the onion rings in the flour, then the eggs, then finally in the bread crumb mixture, making sure to coat all sides.
• Arrange the onion rings on the baking sheet.
• Bake for 10-15 minutes, flipping halfway through, until golden brown on both sides.
• Serve with your favorite dipping sauce.
• Enjoy!

MARTHA'S FAVORITE ONION RINGS

Steps:

• Whisk together 1 cup flour, the salt, white pepper, and baking powder in a bowl. Whisk in beer and ice water until combined. Place remaining cup flour in a shallow dish.
• Preheat oven to 200 degrees, with a baking sheet on middle rack. Heat 3 inches of oil to 375 degrees in a medium pot over medium high. Dredge onions in flour, turning to coat; tap off excess. Working in batches (about 8 at a time), dip onions in batter, shaking off excess. Carefully add to hot oil. Cook until golden brown, 2 to 3 minutes. Transfer to paper towels to drain. Sprinkle with salt. Transfer to baking sheet to keep warm while cooking remaining onions. Adjust heat as necessary to keep oil at a steady temperature. Serve hot.