anyone know how to make good onion rings?

Answer 1

for the easiest method: use pancake mix already made up and wet with papirika added... for a batter... after you dip, then fry in deep fryer.

Answer 2

I used to have to bread them for my parents restaurant. I hated it, but they are the best and worth the mess.
It requires 3 pans. One with flour, one (in the middle) with milk and an egg mixture, and one with bread or cracker crumbs.
The big videlia onions are the best, but any sweet onion will due. Cut thick slices and separate the rings. The center parts are good too even though they aren't rings.
The breading process gets messy, but if you can keep one hand as the wet one and the other as the dry one it is not so bad. Otherwise your fingers get breaded along with the rings. Anyway...
Start in the milk, then the flour, back to the milk, and back to the flour. Once more in the milk, then coat with crumbs. Keep them separated with wax paper if you want to freeze them for later. I usually make a lot of them when I do because of the work involved.
When frying them be sure the oil is hot before putting them in. They are done when they float to the top. If you are not using a deep fryer, a golden brown color works to tell they are done.
They do stay very hot on the inside so be sure to let them cool some before eating them also.
Hope you try them and enjoy them! I know you will like them if you do and after all this I have to go make some. My mouth is watering for them now.

Answer 3

(L)
OVEN-FRIED ONION RINGS
Active time: 20 min Start to finish: 35 min
1 large egg white, lightly beaten
1/2 cup well-shaken low-fat buttermilk
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon cayenne
1 large sweet onion (12 oz) such as Vidalia, cut crosswise into 1/3-inch-thick slices
1 tablespoon olive oil



Preheat oven to 450°F.
Whisk together egg white, buttermilk, flour, salt, and cayenne in a shallow bowl until smooth.

Separate onion slices into rings and pick out the 12 largest, reserving remainder for another use.

Heat 1 teaspoon oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking.

Working in batches of 4, dip rings into batter, letting excess drip off, then cook in skillet until golden brown, about 1 minute on each side. (Use 1 teaspoon oil per batch.) Transfer rings as browned to a lightly oiled shallow (1-inch-deep) baking pan.

Bake rings in middle of oven, turning once, until crisp and deep golden, 12 to 15 minutes total.

Each serving contains about 74 calories and 2 grams fat.
Makes 4 servings.

for more details:

Answer 4

I used to be a food prep and that was one of the things I made everyday. What we did was cut an onion in half and soaked it in cold water to get the skin off. If the skin stays on then the batter will fall off when you fry them. Then we dipped them in flour then in waffle batter and something called Panko. You can find it in the asian section of the store I believe. Do it in that order and put them in the fridge for about an hour or two to let them set. Then deep fry them. They are great. You can also use this method to make mozzarella sticks. Just mash the panko to make it a little smaller pieces.

Answer 5

Fried Onion Rings

* 1 large Bermuda onion
* shortening or oil for frying

Batter

* 1 cup all-purpose flour, sifted
* 2 teaspoons salt
* 1 1/2 teaspoons baking powder
* 1 egg yolk
* 2/3 cup milk
* 1 tablespoon salad oil
* 1 egg white


Peel onion and slice about 1/4 inch thick; separate into rings. Cover with cold water and let stand for 30 minutes. Drain and spread out on paper towels. Make batter. Sift flour, salt and baking powder in bowl and set aside. Beat egg yolk slightly; stir in milk and salad oil. Add to flour mixture; stir until smooth. Beat egg white until stiff peaks form; fold into batter. Heat 1 inch of shortening in saucepan to 375F. Dip onion rings in batter; let excess batter drip off. Drop several rings at a time into hot fat and fry until golden. Drain on paper towel.
Recipe from Telephone Pioneers Cookbook - Mississippi

Answer 6

Make a pan of cold milk wash to which you mix milk, worchestershire, tabasco, salt and pepper Chill at least 30 minutes or add 1 tray ice and soak your onion slices for at least 15 minutes. Roll in flour then in egg wash then in cracker meal.

Answer 7

Yes, You use Vadalia Onions, they are nice and sweet and large. Then you use Drakes batter mix. My Mother in law owned a restaurant and she made them like this and sold them like they were going out of style, they were fantastic

Answer 8

place onions on your telephone and when the phone rings your onions will ring 2! lol

Answer 9

I do. You just get onions and leave it in a lot of oil until it is crispy.

Answer 10

Include lots of cornstarch in the batter. It makes them very crispy.