Pub Style Onion Rings Food

THE ABSOLUTE BEST FRIED VIDALIA ONION RINGS

Steps:

• Slice onions into rings. In 1 bowl, mix together flour, salt and baking powder. In another bowl, beat egg yolk, then stir in milk and vegetable oil. Combine wet and dry ingredients, stir until smooth. In a third bowl, beat egg white until soft peaks form, then fold into egg-flour mixture, stirring until smooth. Dip onion rings into batter and deep fry.

RESTAURANT STYLE ONION RINGS

Steps:

• Heat oil to 350 degrees F.
• Separate the ¼ inch slices of onion into separate rings.
• In a small bowl, combine flour, baking powder and salt. Coat onion rings in the dry mixture completely and set aside.
• In a medium bowl, combine egg and milk and whisk until completely combined.
• Dip the flour-coated onion rings into egg-milk mixture and place on a wire rack to let excess egg-milk mixture drain.
• While onion rings drain, pour Panko bread crumbs into a shallow dish. Dip egg-milk coated onion rings into Panko bread crumbs until completely coated. Spoon crumbs over the top to cover as necessary.
• Place in hot oil and cook 1 to 1½ minutes on each side until it reaches a nice golden brown color. Flip them over to cook the other side.
• Place on a paper towel to let any excess oil drain off. Sprinkle each onion ring with a little salt.

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.

PUB-STYLE ONION RINGS

Steps:

• In small bowl, beat egg.
• Mix in well with whisk, rest of ingredients except onion slices.
• Heat oil til pretty hot but not smoking.
• Dip onion slices in batter coating well, letting some of the excess dripp off, and carefully drop in hot oil.
• When golden brown on underside, flip over with tongs. This should take about 3-4 minutes, less if your oil is hotter. Just eyeball it.
• Fry another 3-4 minutes on other side or til golden brown.
• Place on paper towels to drain.
• Nice addition: Mince very fine 1 jalapeno pepper, fresh or jarred, and add to batter before frying for a nice kick!

RESTAURANT STYLE ONION RINGS RECIPE

Steps:

• Heat vegetable oil in a deep-fryer or pot to 365 degrees. Onion slices should be about 1/4 inch thick. Separate the onion slices into rings and set aside.
• In a bowl, combine flour, baking powder and salt.
• Dip the onion slices in the flour mixture until completely coated and set aside.
• Whisk the eggs and milk into the flour mixture.
• Dip the floured rings into the batter to coat and place on a wire rack to let excess batter drip off.
• Pour the bread crumbs in a large bowl. Gently toss battered onions into the bread crumbs and and coat evenly.
• Deep fry a few rings at a time for 2-3 minutes, or until golden brown.
• Place finished onion rings on paper towels to drain.
• Season with seasoning salt and serve.

RESTAURANT-STYLE ONION "RINGS"

Steps:

• Separate onions into strips. Mix with buttermilk in large bowl. Cover with plastic and refrigerate 1 hour. (Can be prepared 1 day ahead. Keep refrigerated.)
• Stir flour, salt, paprika, and cayenne pepper in another large bowl. Drain onions. Add to flour mixture and toss to coat. Pour oil into heavy saucepan to depth of 3 inches. Heat to 350°F; Working in small batches, shake excess flour off onions and cook in hot oil until golden brown and crispy, about 2 minutes per batch. Using slotted spoon, transfer onions to paper towels and drain.
• Transfer onions to platter. Season with salt and serve immediately.

PUB STYLE PEPPERED STILTON STEAKS WITH CHARRED ONIONS AND CHIPS

Steps:

• Crumble the Stilton cheese into a mixing bowl and add the softened butter and the toasted walnut pieces, mash together well. Cover & set to one side - in a cool place.
• Press the cracked peppercorns into both sides of the steaks, ensuring they adhere well. Cover and leave to come to room temperature for about 30 minutes.
• Take 1 ounce of butter from the 2 ounces of butter, and heat it up over a very high heat in a sturdy frying pan/skillet. Add the onion rings and stir well - allow them to char at the edges before turning down the heat and cooking over a slow heat for about 10 minutes more. Set to one side.
• 5 minutes before you want to start cooking your steaks, start to fry your chips/French fries - unless you are oven baking them, in which case you need them to be in the oven at least 45 minutes before you want to serve the steaks.
• Heat up the remaining 1 ounce of butter in a large sturdy frying pan/skillet and as soon as the butter starts to smoke but NOT burn, add you steaks.
• (Here is a rough cooking chart for you: For steaks about 1" thick, Rare is 3 minutes each side; Medium is 5 minutes each side and Well Done is 7 minutes each side - depending in the thickness of your steaks!).
• As soon as you have cooked your first side, turn the steak over and crumble half of the Stilton and walnut mixture over the top of each steak, continue to cook until the steaks are cooked to your liking.
• At the same time that you crumbled the Stilton mixture over the top, add the pre-fried onions and scatter them around in the frying pan to finish cooking them.
• Serve the Stilton and Pepper Steaks immediately with the charred onions and Chips/French Fries.