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Onion Rings
Posted on 4/2/13 at 1:30 pm
Posted on 4/2/13 at 1:30 pm
I make these about once per year, so I’m never completely confident that I’ve got my act together during execution. Past results have been spotty - I'll nail it one time, soggy mess the next.
I prefer flouring vice batter. Steps I follow are:
cut into rings --> seasoned flour --> egg/milk wash --> flour --> deep fry
Am I forgetting something? Should I do another round in the egg/milk wash and flour? Any other tips?
TIA
I prefer flouring vice batter. Steps I follow are:
cut into rings --> seasoned flour --> egg/milk wash --> flour --> deep fry
Am I forgetting something? Should I do another round in the egg/milk wash and flour? Any other tips?
TIA
6
Posted on 4/2/13 at 1:32 pm to GarmischTiger
A wet batter is the key to achieving restaurant style onion rings.
Posted on 4/2/13 at 1:34 pm to LouisianaLady
Have you ever had George's onion rings, circa mid- to late-80s? That's what I'm going for.
Posted on 4/2/13 at 1:34 pm to GarmischTiger
Soak the onion rings in ice water before you coat them. The colder they are, the better the batter/flour will stick.
Posted on 4/2/13 at 2:33 pm to GarmischTiger
Double dip them in egg wash and flour before frying.
Posted on 4/2/13 at 2:44 pm to CITWTT
I don't like the egg wash/flour effect, I prefer a wet batter, then flour...specifically, pancake batter. The little bit of baking powder helps to lighten the crust.
Posted on 4/2/13 at 2:50 pm to GarmischTiger
quote:
Past results have been spotty - I'll nail it one time, soggy mess the next.
If it's soggy, the grease isn't hot enough. Need that grease to be around 350-375.
Egg wash-->Seasoned Flour-->Egg wash-->Seasoned Flour-->Fry
Posted on 4/2/13 at 2:52 pm to hungryone
Thanks y'all - again, going for the "brick" with irregular (not uniform) flaky crust versus individual rings that have a thick crust.
Posted on 4/2/13 at 2:52 pm to GarmischTiger
Problem is you have a specific ring in your head. That plagues me all the time so I know where you are.
Try an egg in whole milk. Soak rings for a while then shake in flour then dip briefly in wash and flour again.
As an alternate do the second flour dredge using Panko bread crumbs.
try adding seasoning to both wash and flour.
Try an egg in whole milk. Soak rings for a while then shake in flour then dip briefly in wash and flour again.
As an alternate do the second flour dredge using Panko bread crumbs.
try adding seasoning to both wash and flour.
This post was edited on 4/2/13 at 2:54 pm
Posted on 4/2/13 at 2:59 pm to GarmischTiger
There was a BBQ joint in Lafayette down from the cajun dome near Johnston street that made a mean onion loaf, it was close to 6 onions worth.
Posted on 4/2/13 at 3:02 pm to LouisianaLady
quote:
A wet batter is the key to achieving restaurant style onion rings.
yes. add beer to the batter and make it sticky. Restaurant style onion ring will be served
Posted on 4/2/13 at 4:12 pm to GarmischTiger
quote:
Thanks y'all - again, going for the "brick" with irregular (not uniform) flaky crust versus individual rings that have a thick crust.
I used to sell tons of these onion rings in my old place. My way works but you have to double batter for it to work right and get a descent coating on the rings. Grease also has to be hot so the flour batter sets quickly in the fryer. Let them float in the fryer and flip with tongs while they cook.
I used to soak my rings in ice water also to give the onion more of a crisp texture.
Posted on 4/2/13 at 4:16 pm to trident
The best onions rings I ever had was from Bryant-Denny stadium at the LSU/Bama game in 2003. Thickly coated, with a sweet, oniony flavor.
Posted on 4/2/13 at 4:36 pm to JasonL79
'Aight - I'm going in. Rings are cold (freezer/fridge after slicing), gonna double coat with egg/milk and seasoned flour, 400 degrees when dunked.
Thanks all who chimed in.
Thanks all who chimed in.
Posted on 4/2/13 at 4:40 pm to JasonL79
quote:I do that with any vegetable I fry. GT, I'd think what you're doing will work fine. If the crust isn't thick enough, onse more wash and flour run will do.
used to soak my rings in ice water also to give the onion more of a crisp texture.
Also, you might consider a cornstarch/egg wash/flour run...I like the crispy texture the cornstarch can yield. Haven't done it myself, though.
Posted on 4/2/13 at 5:05 pm to OTIS2
Otis - because it's you, I'm adding cornstarch to the wash.
Posted on 4/2/13 at 5:10 pm to GarmischTiger
I'm touched...more than normal.
Posted on 4/2/13 at 5:34 pm to OTIS2
Teece - first batch perfect.
Mad props to Funroe.
Mad props to Funroe.
Posted on 4/2/13 at 6:22 pm to GarmischTiger
Posted on 4/2/13 at 6:22 pm to GarmischTiger
Just call masons grill and get theirs.
Best I've ver had.
Best I've ver had.
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