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Started By
Message
Onion ring help
Posted on 1/15/19 at 10:03 pm
Posted on 1/15/19 at 10:03 pm
I'm an onion ring fanatic, and I'd like to make some for some friends coming over this weekend for the NFL Playoffs. Obviously, I'd prefer to opt out from the shitty bagged rings you can find at local grocery stores.
I have a Hamilton Beach deep fryer for use. Can someone give me a good recipe? Also, any tips on whipping up a great sauce?
I have a Hamilton Beach deep fryer for use. Can someone give me a good recipe? Also, any tips on whipping up a great sauce?
10
Posted on 1/15/19 at 10:04 pm to LSUbase13
Soak in ice water. Dredge in seasoned flour. Deep fry at 350 and drain on a wire rack.
Posted on 1/15/19 at 10:06 pm to LSUbase13
Get the kikkoman tempura batter and keep it super cold. Super easy and delicious
Posted on 1/15/19 at 10:10 pm to LSUbase13
Thin or thick?
Posted on 1/15/19 at 10:13 pm to LSUbase13
Double Dip them water-flour-water-flour. Can’t go wrong.
Posted on 1/15/19 at 11:23 pm to LSUbase13
There are so many ways to do them.
Are you a dry batter or wet batter type of guy? Personally, I hate wet batter onion rings, but that's just a matter of preference.
Are you a dry batter or wet batter type of guy? Personally, I hate wet batter onion rings, but that's just a matter of preference.
Posted on 1/16/19 at 7:09 am to OTIS2
quote:
drain on a wire rack
Crucial step here for any fried foods.
For so many years I just took stuff out the fryer and put it on paper towels, where it got soggy. Wire rack makes a world of difference.
I mix milk and mustard for the wash, and my batter is flour, Slap ya Mama, and paprika. Double batter, sometimes triple. I like my O-rings relatively thin.
This post was edited on 1/16/19 at 7:11 am
Posted on 1/16/19 at 8:41 am to LSUbase13
Keep your flour really cold ..... out it in the freezer for a few hours before you start
Posted on 1/16/19 at 9:02 am to LSUbase13
Make a mixture of egg and milk 1 egg to one cup of milk. Whip until frothy.
Use AP flour with salt, and pepper (to taste) added. Cut and separate onions. Dip in liquid and then coat in dry component. Return to liquid and coat a second time.
Place in refrigerator for an hour if you can. The batter will set better if the rings are held for a while before frying.
Fry at 350 degrees f until browned. Drain on a rack if you can. If you can't then understand that most of the world doesn't.
Mix ketchup with a dash or two of liquid smoke and Worcestershire sauce (3 Tablespoons ketchup with 1/8 teaspoon liquid smoke and 1/8 teaspoon Worcestershire sauce) to serve with the rings.
Serve with fried dill pickles, fried mushrooms, fried green tomatoes, fried okra (all prepared the same), a picture of beer and frozen mugs. Call it "Base 13s Famous Fried Plate" Charge $12.00 for the plate and $5-$7 for each item served separately. Set portion size to make money.
If you want something really good, find some of those 6-8 inch long banana peppers that have turned sor'ta green/yellow/orange/red, cut then into thirds lengthwise and fry them, too. Occasionally give one away to build up business.
Make a good burger (several different types bacon/egg/avocado/bbq/etc), a house salad and you can have a pretty successful bar. If there is any other food item you cook extremely well, you could become famous. (Base 13s BBQed shrimp and grits).
That Guy-guy will come and do a Diners Drive Inns and Dives segment on you and business will zoom to 3,000 plates a day.
You just wanted a fried onion recipe?
Oh.
Forget all of the other stuff.
Use AP flour with salt, and pepper (to taste) added. Cut and separate onions. Dip in liquid and then coat in dry component. Return to liquid and coat a second time.
Place in refrigerator for an hour if you can. The batter will set better if the rings are held for a while before frying.
Fry at 350 degrees f until browned. Drain on a rack if you can. If you can't then understand that most of the world doesn't.
Mix ketchup with a dash or two of liquid smoke and Worcestershire sauce (3 Tablespoons ketchup with 1/8 teaspoon liquid smoke and 1/8 teaspoon Worcestershire sauce) to serve with the rings.
Serve with fried dill pickles, fried mushrooms, fried green tomatoes, fried okra (all prepared the same), a picture of beer and frozen mugs. Call it "Base 13s Famous Fried Plate" Charge $12.00 for the plate and $5-$7 for each item served separately. Set portion size to make money.
If you want something really good, find some of those 6-8 inch long banana peppers that have turned sor'ta green/yellow/orange/red, cut then into thirds lengthwise and fry them, too. Occasionally give one away to build up business.
Make a good burger (several different types bacon/egg/avocado/bbq/etc), a house salad and you can have a pretty successful bar. If there is any other food item you cook extremely well, you could become famous. (Base 13s BBQed shrimp and grits).
That Guy-guy will come and do a Diners Drive Inns and Dives segment on you and business will zoom to 3,000 plates a day.
You just wanted a fried onion recipe?
Oh.
Forget all of the other stuff.
Posted on 1/16/19 at 9:14 am to MeridianDog
^^ like that, except I slice & separate the onions, then soak in ice water (put in fridge) for a while before coating. I also don't refrigerate the coated rings, mainly because I like thin cut o-rings with a relatively thin coating so that the onion beneath browns. Those thin, tangled-style o-rings are harder and harder to find in restaurants.
Posted on 1/16/19 at 9:24 am to hungryone
Was a BBQ place in Jackson (Red Hot and Blue) that had them in a big brick (fried in deep fryer in basket - came out in a tangled brick). They were very good. Place folded after a few years. Shame. Their BBQ was pretty good for a chain.
Posted on 1/16/19 at 12:42 pm to MeridianDog
I add either a splash of Sprite or Club Soda if you want them a little more tempura style
Posted on 1/16/19 at 5:55 pm to LSUDav7
Use flour, seasoned with salt, pepper and cajun seasoning in one bowl. Mix an egg or two with milk and a couple of shakes of hot sauce in another bowl. Cut the onion to make thick rings. Dredge in flour first, then milk, then flour again. Fry until golden brown.
Posted on 1/17/19 at 12:42 am to Trout Bandit
quote:
Double Dip them water-flour-water-flour. Can’t go wrong.
This works for frying most things. Cold water. Seasoned flour. I don’t like egg in my liquid.
Second dip in flour work them with fingers a bit to make flakes.
Posted on 1/17/19 at 1:47 pm to ChEgrad
quote:
This works for frying most things. Cold water. Seasoned flour. I don’t like egg in my liquid.
Second dip in flour work them with fingers a bit to make flakes.
I do them this way. I have also added a little crushed up corn flakes to the flour. And crushed red pepper flakes.
Dont do when drunk and think that frosted flakes can be substituted. They cannot.
Posted on 1/17/19 at 4:18 pm to LSUbase13
This could be a spinoff, but what’s your go to onion? Yellow or white? We like the yellow in our house but I’ve had whites that were tasty. Vidalia is always in the house. Anyone ever used Texas sweets? Still talking onion ring.
This post was edited on 1/17/19 at 4:20 pm
Posted on 1/17/19 at 4:33 pm to pennypacker3
Yellow or red.
This could be a spin off but those hot sauce onion rings from Mr. Johns are incredible.
This could be a spin off but those hot sauce onion rings from Mr. Johns are incredible.
Posted on 1/17/19 at 4:39 pm to LSUbase13
Throw in a red onion or two
Posted on 1/17/19 at 5:37 pm to Nguyener
No mention of the Rocky and Carlos (Chalmette LA) onion rings? Thin sliced rings with minimal coating.
Cut up a large onion on a slicer, fluff up in a large bowl, add an egg and mix it up. Then add flour. Then fry.
These are more onion than ring, but are excellent because all are about the same thickness so they cook uniformly (and fast). Second only to using tempura batter on onion rings.
Cut up a large onion on a slicer, fluff up in a large bowl, add an egg and mix it up. Then add flour. Then fry.
These are more onion than ring, but are excellent because all are about the same thickness so they cook uniformly (and fast). Second only to using tempura batter on onion rings.
Posted on 1/17/19 at 5:39 pm to pennypacker3
Vidalia and yellow for most everything
Red onion has its place in certain things, usually raw. White onion is only for tacos
Red onion has its place in certain things, usually raw. White onion is only for tacos
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