Kellys Crispy Onion Rings Food

KELLYS CRISPY ONION RINGS

Steps:

• 1. Peel onion. Sliced into very this slices. As thin as you like, i like mine as this as i can get them.
• 2. Pull the rings apart. Soak sliced onion rings in the buttermilk for about 10 minutes.
• 3. Meanwhile, combine flour, garlic powder, onion salt, salt and pepper in large bowl.
• 4. Heat oil in pan deep enough for the onion rings.
• 5. Take a handfull of the onions out of the buttermilk, give them a shake to get off excess buttermilk, and put them in the flour mixture. Toss around to coat completely. Place aside to finish the rest of your onions.
• 6. Once all onions are nicely coated with the flour mixture, start deep frying them until golden brown.
• 7. When they are done, place them on papertowel lined plates to drain the excess oil. Sprinkle with a little salt if desired! Repeat until all onions are golden brown and 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.

BEER-BATTERED ONION RINGS

Steps:

• In a large bowl, whisk together 1 1/2 cups of the flour with the paprika, garlic powder, 2 teaspoons salt and the pepper. Whisk in the beer until the mixture is well combined. Let the batter rest at room temperature for 10 minutes.
• Meanwhile, heat 2 inches oil in a large Dutch oven or heavy-bottomed pot over medium-high heat to 375 degrees F. Trim the stems from the onions then peel. Slice the onions horizontally into 1/2-inch-thick rings and toss them with the remaining 1/2 cup flour in another large bowl.
• Working in batches, dip the onion rings into the batter, shaking off any excess (see Cook's Note), then immediately lower them into the hot oil. Be careful not to overcrowd the pot. Cook, flipping once, until evenly browned, about 3 minutes. Remove the onions with a mesh spider or slotted spoon and transfer to a paper towel-lined plate. Immediately season them with salt. Coat and fry the remaining onion rings, returning the oil to 375 degrees F between batches. Serve right away with spicy ketchup.

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.

CRISPY ONION

Steps:

• Slice the shallots VERY THINLY-- cut them in half and julienne your way through-- Heat oil in frying pan-- chuck the shallots in the very hot oil until they turn brown and crunchy-- be sure that there's significant colour change but careful that they don't burn!
• Drain the shallots, place on a plate over paper towel to take out excess oil, and sprinkle with salt.
• When they cool, store in an airtight jar.

CRISPY BAKED ONION RINGS

Steps:

• Cut onions into 1/2-in. slices; separate into rings and place in a bowl. Cover with ice water; soak for 30 minutes. Drain., In a small bowl, beat egg whites until foamy. In another bowl, combine the bread crumbs, thyme, salt, paprika and pepper. Divide the crumb mixture among three large resealable plastic bags. Dip a third of the onions in the egg whites; add a few rings at a time to crumb mixture and shake to coat. Place on a baking sheet coated with cooking spray., Repeat with remaining onions and crumb mixture. Bake at 400° for 20 minutes or until lightly browned and crisp.

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!