Low Sodium Onion Ring Batter Food

OVEN FRIED ONION RINGS

Steps:

• Preheat the oven to 450 degrees F. Place parchment paper onto 2 baking sheets and set aside.
• In a small bowl, combine the flour, paprika and 2 teaspoons salt. In another bowl or shallow dish, whisk together the buttermilk and eggs. Add half of the flour mixture to the buttermilk and beat until smooth and thickened.
• In a separate bowl, combine the panko, olive oil and remaining 2 teaspoons salt.
• Lightly dredge the onion rings in the flour mixture and then drop into the buttermilk. Drain the excess batter and then dredge in the panko mixture.
• Arrange on the prepared baking sheets in a single layer. You can place smaller rings inside bigger rings if necessary, just make sure there is space between them. Then place in the oven. Cook until golden brown, 14 to 20 minutes. Halfway through the cooking time, flip over each onion ring to ensure even crisping and browning.

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.

CRISPY VIDALIA ONION RINGS IN BUTTERMILK BATTER

Steps:

• In a 3-quart pot, preheat 4-inches oil to 375 degrees F.
• In a shallow bowl, combine flours, cayenne, paprika, salt, and white pepper. Pour the buttermilk into another shallow dish.
• Toss the onion rings in the flour mixture and shake off excess flour. Add to buttermilk mixture and make sure the rings are thoroughly coated. With a clean hand, add rings to flour mix again and shake off any excess flour.
• Begin to fry in preheated oil in small batches, 1/4 of total amount at a time. Cook onion rings for about 3 to 5 minutes, turning occasionally with metal tongs or slotted spoon, until crispy and browned. Drain on paper towels and keep in warm place (low oven, about 200 degrees F) until ready to serve. Sprinkle with extra salt, if needed.
• In a heavy-bottomed saucepan, sweat onions and garlic in olive oil until translucent. Add peppers and vegetable stock and stew until 1/2 of stock has evaporated. Add spices and chiles. Cover with vinegar and wine. Allow to cook, uncovered, until most of the liquid has evaporated. Let cool, then puree in a food processor, and season with pepper and salt, to taste.
• Yield: 3 cups Preparation Time: 30 minutes Cooking Time: 1 hour

BEER-BATTERED ONION RINGS

Steps:

• Heat 3 inches of vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until a deep-fry thermometer registers 365 degrees F. Meanwhile, preheat the oven to 200 degrees F and set a rack on a rimmed baking sheet.
• Whisk 1 cup all-purpose flour, the rice flour, baking powder, steak seasoning, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Whisk in the beer and seltzer until mostly smooth. Let sit 5 minutes to thicken. Place the remaining 1/2 cup all-purpose flour in a shallow bowl.
• Working in about five batches, dredge the onion rings in the flour, then dip in the beer batter, letting the excess drip off. Fry until crisp and golden brown, flipping occasionally, 3 to 4 minutes. Remove to the rack using a slotted spoon, season with salt and keep warm in the oven while you fry the remaining batches.

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.

LEONARD'S BARBEQUE ONION RING BATTER

Steps:

• Using a large mixing bowl, mix all ingredients until no lumps remain. Use jumbo yellow onion rings and slice about 3/4-inch thick.
• Coat the onion rings evenly in batter and deep fry at 350 degrees F in vegetable oil just until batter sticks to the rings. Remove the rings from the vegetable oil and drain well, then refrigerate the rings for 2 to 4 hours. You can keep refrigerated for 1 to 2 days loosely covered.
• When ready to serve, drop the onion rings into 350 degrees F vegetable oil until golden brown.

FANTASTIC ONION RING BATTER

Steps:

• Soak onion rings in a bowl of ice water for 1 hour; drain and pat dry with paper towels.
• Whisk 1 cup plus 2 tablespoons flour, milk, egg, 2 tablespoons vegetable oil, and salt together in a bowl until smooth.
• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Dip onion rings in the batter, working in batches, until evenly coated and arrange in 1 layer on a plate.
• Fry the battered onion rings, working in batches, until browned, about 5 minutes. Transfer fried onion rings to a paper towel-lined plate using a slotted spoon.

LOW CARB DEEP-FRIED ONION RINGS

Steps:

• Place a heavy pot over medium-high heat with at least an inch of vegetable oil. Heat oil to 350 degrees F; it is important to monitor and maintain the temperature, or the soy flour breading and your oil will burn. (Portable deep fryers at home are great for this.)
• In a medium bowl, mix the eggs and cream to make an egg wash. In a separate larger bowl, mix the breading ingredients together.
• Peel and slice the onions in thick slices and carefully separate the rings. Then dip individual onion rings in the breading, then the egg wash, and then back in the breading again, making sure to coat well. Pat off any excess breading and carefully place into hot oil, in batches as necessary, and fry until golden brown and crisp, just 1 to 2 minutes. Remove and drain on paper towels. Serve immediately

SPICY ONION RINGS

Steps:

• In a high-sided saucepan, heat the oil over medium heat until it reaches 350 degrees F.
• Mix together the cayenne, paprika, garlic powder, basil, oregano, black pepper and sea salt in a small bowl.
• Whisk together the flour and cornmeal in a medium bowl. Toss the onion rings in the flour mixture to coat. Deep-fry the onion rings in 2 batches until crispy and lightly golden, 3 to 5 minutes. Drain on a paper towel for 1 minute, and then transfer to a large bowl. Add a large pinch of the spice mixture, and toss the onion rings to evenly distribute the seasoning.
• Season with more salt if desired, and serve immediately.

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.