How To Make Onion Ring Batter Food

ONION RINGS RECIPE

Steps:

• Optional: Soak onions in ice water for 15 minutes and pat them completely dry before frying. This neutralizes the flavors and brings out a hint of sweetness instead of a harsher bite. It also makes them a bit crunchier.
• Place cooling racks over a baking sheet next to where you'll be frying.
• Peel the onion and position it so the stem is facing outward (not up or down). Slice onions into ½ inch thick slices and separate the slices into rings. (See post for step by step photos and PRO tips for cutting onion rings.)
• Toss thein cornstarch. This helps the batter stick to the onions. It also absorbs moisture and prevents gluten from developing, which makes them crispier.
• Whisk the 1 ½ cups flour and remaining dry ingredients together until well-combined. Gradually pour in the beer, whisking continuously. Add up to 2 additional tablespoons of flour if needed. The consistency should resemble a thin pancake batter.
• Heat oil to 365-375 degrees. Dip 4-5 onion rings in batter and gently shake off any excess. Carefully lower them, one at a time, into the preheated oil. If the oil is at the right temperature, they should rise to the top almost immediately. If it's not, they'll sink and stick to the bottom and the batter will fall off.
• Fry for about 1 minute + 20 seconds. Flip them over when the first side is golden brown. Cook for another 45 seconds or so, then remove and place on cooling racks. (I find that using a fork is the best way to handle them.)
• Repeat until all onion rings have been fried. Serve with dipping sauce. (Ketchup, Ranch, BBQ Sauce, or a combination sauces!)
• PRO Tip: To keep fried onion rings warm, place the cooling rack with the onion rings in a 200-degree oven.

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 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 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.

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.

4 WAYS TO MAKE ONION RING BATTER - WIKIHOW

Steps:

• Sift the flour into a large mixing bowl. Add a pinch of salt. Make a well in the center of the sifted flour.
• Tip the egg yolks and oil into the well. Use a large spoon or electric mixer to mix until smooth. Gradually add the milk while mixing, and beat well.
• Cover the batter. Let stand for 30 minutes in the refrigerator, to chill. While the batter is sitting, slice the onion rings to about 1/2 inch/1cm thickness.
• After 30 minutes, whisk the egg white until stiff. Fold into the batter.
• Dip the onion rings into the batter and fry until golden brown. This will take about 3-4 minutes.
• Remove from the oil using tongs or a slotted spoon. Place on kitchen paper to remove any excess grease, then 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.

ONION RINGS

Steps:

• Heat the oil in a large, deep skillet over medium high heat.
• Prepare pancake mix according to package directions.
• One at a time, dip Spanish onion rings into the prepared pancake batter, then into the hot oil. Fry until crispy and browned, about 3 minutes. Drain on paper towels.

ONION RING BATTER

Steps:

• Cut onions crosswise into 1/2-inch-thick slices; separate into rings. Reserve small inner rings for another use. Toss remaining onion rings with 1 cup flour in large bowl until evenly coated. Let stand 30 min.
• Heat oil to 365ºF in large skillet. Meanwhile, combine cornstarch, onion powder, red pepper, baking powder and remaining flour. Whisk egg and club soda in large bowl until blended. Gradually stir in flour mixture.
• Shake excess flour off onion rings. Working in small batches, dip onion rings in batter, turning to evenly coat both sides of each onion ring with batter. Add to hot oil; fry 4 min. on each side or until golden brown on both sides. Drain on paper towels.

ONION RINGS

Steps:

• Use a fork to steady your onion. Slice the onion into rings about 1cm wide. Remove the skin and separate the rings.
• Heat the oil to 180C in a heavy-based pan - it should be no more than 1/ 3 full.
• Meanwhile put the flour and sparkling water in a bowl and season generously. Whisk together to form a batter.
• Coat a small batch of onion rings in batter. Carefully lower into the hot oil and deep-fry until crisp and golden, about 2 - 3 minutes. Remove with a slotted spoon and place on a piece of kitchen towel to drain. Repeat with the remaining onion and batter.

BEST EVER ONION RINGS

Steps:

• Put the onions in a large bowl, pour over the buttermilk and cover with cling film. Leave to soak at room temperature for 30 mins to 1 hr.
• Put 100g of the plain flour on a large plate and stir in the cayenne with a little seasoning. Drain the onion rings, then coat in the seasoned flour.
• Half-fill a large saucepan with the oil and heat until it reaches 180C on a probe thermometer (or until a piece of bread crisps in 20-30 secs) or heat a deep fat fryer to 180C. Make the batter by combining the remaining plain flour with the cornflour and a pinch of salt. Make a well in the centre and pour in the lager. Stir to combine until smooth.
• Dip each onion ring in the batter and fry for 3-4 mins or until crisp. Drain on kitchen paper and sprinkle with the salt.