Breaded Onion Rings Food

PANKO BREADED ONION RINGS

Steps:

• Slice onions to about 1/4-1/2 inch thickness. Separate slices and set aside.
• Set up your breading station with 3 bowls. In the first bowl combine your flour, salt, ground black pepper, ground red pepper, garlic powder and dried oregano.
• In the second bowl whisk the eggs together.
• In the third bowl place your Panko Bread Crumbs.
• Heat the oil in a frying pan on medium low heat, about 350 degrees F when tested with a meat thermometer.
• The dredging of the onions is a "double-dip" process. This allows the breading to be a bit thicker and tastier, especially if you've cut your onions into larger 1/2 inch pieces.Step 1: dredge your onions in flour, shaking off any excess or clumps that may have formedStep 2: dredge your onions in egg washStep 3: dredge your onions back in the flour, again shaking off any excess or clumps that may have formedStep 4: dredge your onion back in egg washStep 5: dredge your onion in Panko Bread CrumbsStep 6: place breaded onions in the hot oil
• Once your onions are placed in the hot oil they will cook and brown very fast, only a few minutes on each side.
• Take each onion ring out of the oil when the Panko Bread Crumbs turn a nice light brown color. Place on a plate covered with a napkin or paper towel to soak up excess oil from frying.

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 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.

BREADED ONION RINGS

Steps:

• Separate slices into rings, reserving small inner rings for another use if desired.
• Stir together flour, baking powder, and 1 teaspoon salt in a bowl. Whisk together egg and milk in another bowl. Spread bread crumbs out on a plate.
• Coating rings in batches of 4, dredge rings in flour mixture, shaking off excess, then dip in egg mixture, letting excess drip off, and dredge in crumbs, shaking off excess. Transfer to sheets of wax paper.
• Heat 1 inch oil in a 5-quart pot over medium-high heat until it registers 360°F on thermometer. Fry rings in batches of 4 to 6, without crowding, turning over once or twice, until golden brown, about 3 minutes per batch. Transfer to paper towels to drain.

ONION STRINGS

Steps:

• Begin by peeling the onions and slicing very thinly, use a mandoline slicer if you can. Separate the onion slices and place them in a shallow baking dish and pour the buttermilk over the top. Press the onions down so they're submerged as much as possible and let them soak on the counter for at least an hour. If necessary, stir them around a bit halfway through the soaking process.
• In a bowl, combine the flour, salt, black pepper and cayenne, and set aside.
• Pour 1 to 2 quarts canola oil in a pot or Dutch oven. Heat to 375 degrees F, or until a pinch of flour sizzles when sprinkled over the pot.
• Using tongs, remove a handful of onions from the buttermilk and immediately dunk into the flour mixture. Coat the onions in the flour mixture, and then tap them on the inside of the bowl to shake off the excess.
• Plunge the onions in the hot oil. With a spoon, fiddle with them a bit just to break them up, and watch them! They'll be ready to remove from the oil in no time flat.
• When they're golden brown (this should take just a minute or two), remove them from the oil and place on a paper towel-lined plate.
• Repeat with the remaining onion slices and serve immediately.
• Pile these on top of a juicy grilled hamburger - to die for!

BEACON LIGHTLY BREADED ONION RINGS

Steps:

• Heat the frying oil in a large heavy pot over medium-high heat until a deep-fry thermometer reads 325 degrees. Peel and slice the onions into rings about 1 inch thick (just rings,not hearts).
• Whisk the buttermilk, egg, and 1 T vegetable oil in a large bowl. In another bowl, whisk the flour, 1 t salt, and the pepper.
• Drop the onion rings frist into the buttermilk mixture and then into the flour, making sure they are well coated with each dip. Shake the excess flour off the rings and fry in batches until golden brown, about 3 minutes. Remove from the oil, sprinkle with salt, and serve hot.

CRISPY CAJUN ONION RINGS

Steps:

• Heat oven to 200C/180C fan/gas 6. Put the flour in a large sealable plastic bag. Season, then tip in the onion and shake well. Whisk the egg whites until foamy, add the onions and stir to coat.
• Lightly oil a baking sheet. Add the seasoning and breadcrumbs to the bag; then, working in batches, add the eggy onion rings and coat in the crumbs. Arrange onion rings, in a single layer, on the baking sheet and cook for 25-30 mins, turning halfway through, until the onion is tender and the crumbs are golden.

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.

SIMPLY THE BEST BAKED ONION RINGS!

Steps:

• Preheat the oven to 400 degrees.
• Spray a baking sheet with nonstick spray.
• Slice the onions width wise and then break them apart into rings.
• Put the flour in 1 bowl, the egg whites into a second, and into the third put the bread crumbs and all the spices (all the rest of the ingredients).
• Dip each onion ring into the flour, then the egg whites, and then the bread crumbs.
• Place them on the baking sheet and then repeat with the next ring.
• Bake them all for about 20 minutes or until crispy.

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.