1 2 3 Onion Rings Food

THE FOOD LAB'S FOOLPROOF ONION RINGS RECIPE

Steps:

• Separate the onion rounds into individual rings. Place in a gallon-sized zipper-lock freezer bag and put them in the freezer until completely frozen, at least 1 hour (they can stay in the freezer for up to 1 month).
• When ready to fry, remove the onion rings from the freezer bag, transfer to a bowl, and thaw under tepid running water. Transfer to a rimmed baking sheet lined with a clean kitchen towel or several layers of paper towels and dry the rings thoroughly. Carefully peel off the inner papery membrane from each ring and discard (the rings will be very floppy). Set aside.
• Preheat the oil to 375°F in a large wok or a Dutch oven over medium-high heat. Combine the flour, cornstarch, baking powder, baking soda, and paprika in a medium bowl and whisk together. Combine the beer and vodka in a small bowl.
• Slowly add the beer mixture to the flour mixture, whisking constantly until the batter has texture of thick paint (you may not need all of the beer). The batter should leave a trail if you drip it back into the bowl off the whisk. Do not overmix; a few small lumps are OK. Dip one onion ring in the batter, making sure that all surfaces are coated, lift it out, letting the excess batter drip off, and add it to the hot oil by slowly lowering it in with your fingers until just one side is sticking out, then dropping it in. Repeat until half of the rings are in the oil. Fry, flipping the rings halfway through cooking, until they are deep golden brown, about 4 minutes. Transfer the rings to a large mixing bowl lined with paper towels and toss while sprinkling salt over them. The fried rings can be placed on a rack on a rimmed baking sheet and kept hot in a 200°F oven while you fry the remaining rings. Serve the rings immediately.

BEST ONION RINGS EVER

Steps:

• Combine flour, cornstarch, instant potatoes, and club soda in a bowl stir well and let sit for about ten minuets.
• place 2-3 cups Panko in a pan or bowl for dredging.
• cut onions into 1/4 size rings and separate.
• heat oil to 350 degrees.
• dredge onion rings in batter then coat with Panko.
• fry onion rings 2-3 minuets flipping half way or until golden brown remove from oil and season with salt.

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.

LORD OF THE ONION RINGS

Steps:

• Preheat the oven to 375 degrees F.
• Slice the ends off the onion and remove its outer layer. Cut onion into 1/2-inch-wide slices, and separate into rings. Set aside.
• Using a blender or food processor, grind cereal to a breadcrumb-like consistency. Season the crumbs with spices and transfer to a plate or bowl.
• Fill a small bowl with egg substitute. Prepare a baking sheet (or 2) by spraying with nonstick spray. Set aside.
• One at a time, dunk each ring in egg substitute, give it a shake to remove any excess, and then coat it in the seasoned crumbs. Evenly place rings on the baking sheet(s).
• Bake in the oven until the outsides are crispy and insides are soft, 20 to 25 minutes, carefully flipping rings over about halfway through. Serve with mustard, if using. Enjoy!

SUPER CRISPY ONION RINGS

Steps:

• In a very large pot (or deep fryer), heat the oil to 365°.
• In a bowl, whisk the flour with the cornstarch, baking soda and 2 teaspoons of salt.
• Add 2 1/2 cups of the club soda and whisk until smooth; the batter should be thick but pourable. If needed, add the remaining 1/2 cup of club soda, a few tablespoons at a time.
• Working with 6 or 7 onion rings at a time, dip them in the batter until completely coated; as you pull the rings from the batter, scrape some of the excess against the side of the bowl.
• Carefully add the onion rings to the hot oil and fry until golden and crisp, about 2 minutes.
• Drain the onion rings on paper towels.
• Sprinkle the onion rings with salt and serve immediately or keep warm in an oven on low heat while you coat and fry the rest. Enjoy!

GLUTEN-FREE DAIRY-FREE ONION RINGS

Steps:

• Take a cookie sheet and line it with parchment paper or paper towels put a drying rack on top.
• Cut onions into rings of the size you desire add to a bag and add corn starch to the bag. ( I used about 1/4 C) shake to cover rings.
• Whisk wet ingredients, egg, milk with vinegar, tonic, in a bowl.
• Mix dry ingredients rice flour, cornstarch, cornmeal, paprika, onion powder, garlic powder, salt, sugar (optional), in a bowl.
• Add dry ingredients to wet ingredients a little at a time starting until you have a thick batter.
• Heat oil in a skillet or deep pan to 350 degrees using a thermometer if you have one.
• Remove rings from the bag and shake excess cornstarch and dip into batter and fry in batches (do not crowd) adding to sheet in the oven as they are done (sprinkle each batch with salt while hot).
• NOTE.
• Be careful frying. If it seems to be getting too hot keep decreasing the temp on your stove. The oil will start evaporating as you go. I ended up turning the burner down to a 5. If you need to add more oil, just remember that you need to wait to let it come up to frying temperature before frying your next batch or you will end up having oily greasy rings.

ONION RINGS

Steps:

• Cut onions into 1/4-inch slices, separate into rings.
• Place in a bowl, cover with buttermilk and soak for 30 minutes, stirring twice.
• In another bowl, beat eggs and water.
• In a shallow dish, combine flour, salt, chili powder, cayenne pepper, sugar, garlic powder, and cumin. Drain onion rings, dip in egg mixture, then coat with flour mixture.
• In a skillet or deep fryer, heat 1 inch of oil to 375. Fry onio rings, a few at a time, for 1 to 1 1/2 minutes on each side or until golden brown. Drain on paper towels.