Anyone have a guaranteed-to-work batter-coated onion ring recipe?

M

marilynfl

Moderator
This would be a thick onion ring, about 1/2" thick...not the string version like PioneerWoman.

I tried to nail this years ago, looked up a couple recipes and ended up testing until I was nauseous from the odor of hot grease and onion.

None worked with consistent results. Of course, I was the only constant in those experiments, so there just might be a fryable flaw in me.

 
No recipe for you but a tip to keep crunchy crust from falling off...

When preparing onion rings make sure you remove the thin membrane betw. onion layers. It shrinks when onion ring is fried and pulls away the fried layer from ring. Steph

 
Hope this one works for you---REC: Deep-Fried Onion Rings...

Deep-Fried Onion Rings

3 cups buttermilk
1 1/2 teaspoons baking soda
Salt and pepper
6 medium-large onions -- (such as Vidalia, Walla Walla, Maui, Texas Sweet)
Oil -- for deep-frying
4 cups flour

In a large bowl combine buttermilk and baking soda; season well with salt and pepper. Peel onions and slice thinly, no thicker than 1/4-inch; a mandoline works well. Add to buttermilk mixture and stir well to submerge all onions. Set aside, unrefrigerated, for 2 hours.
In a deep-fryer or heavy, deep pot, heat at least 1 quart oil to 375 degrees F. Working in batches, place about 1/6 of flour in a large bowl. With your hands, remove about 1/6 of onions from buttermilk. Don't let the liquid run off. Add to flour and mix vigorously with your hands until onions are well-coated. Separate them by hand and lay them in a deep-fry basket. Lower into hot oil, maintaining temperature. Stir every 2 minutes. When onions are golden brown and crisp, about 6 minutes, drain on paper towels and sprinkle with salt. Keep warm in a 200 degree F oven while you finish the rest.

NOTES : Batter must rest for 2 hours

 
Here's the one I use. Also, another tip to keep batter on onion

I use my tempura batter for onion rings as well as other food. This is light and crispy. If you prefer the heavier batter like the frozen onion rings, this is not what you are looking for.

Tip: To keep batter on food during frying, dry food and then dip it in corn starch; shake off excess before dipping in batter.

Tempura Batter

1/2 cup flour
1/2 cup corn starch or rice flour
1+1/2 tsp. baking powder
1 egg yolk (I use 2 Tbs. egg substitute); If doubling recipe, use whole egg
3/4 cup cold club soda or lemon-lime soda or ice water
oil for deep frying—heat to 365°F

Whisk dry ingredients together. Mix egg yolk and club soda or alternative liquid together. Make a well in the dry ingredients and pour in wet solution. Use fork to mix the dry ingredients into the wet. Refrigerate while preparing food to be fried and heating the oil. Do not salt (or sugar) until after food is removed from oil.

I use this batter for:
Onion rings or onion sticks
Fish. e.g. cod, cat fish, tilapia or other firm light fish.
Shrimp, cleaned and deveined
Chicken tenders
Scallops
Apple slices are good—then sprinkled w/ pwd. sugar after frying

 
charlie, I'm confused about the Note: what batter?

This reads like the onions get flour-coated, rather than dipped in a batter.

 
I added the note just as a reminder that there is a 2 hours lag time.As you can...

imagine, the soda reacts with buttermilk, thickens and bubbles. When the rings are floured they create a batterlike coating that fries into a crispy light onion ring.

I think that I got this recipe years ago from a David Rosengarten show on TFN.

 
Hi again! I just was chatting with a friend and she gets CC mag..

and says she just received her Cooks Country . They have a recipe for beer battered onion rings. I haven't received mine yet but have this from the CC board:

Beer-Battered Onion Rings
6/2009

In step 1, do not soak the onion rounds longer than 2 hours or they will turn soft and become too saturated to crisp properly. Cider vinegar can be used in place of malt vinegar. Use a candy thermometer to make sure the oil gets to 350 degrees. Ordinary yellow onions will produce acceptable rings here.

Serves 4 to 6 2 sweet onions , peeled and sliced into 1/2-inch-thick rounds
3 cups beer
2 teaspoons malt vinegar (see note)
Salt and pepper
2 quarts peanut or vegetable oil
3/4 cup all-purpose flour
3/4 cups cornstarch
1 teaspoon baking powder


1. SOAK ONIONS Place onion rounds, 2 cups beer, vinegar, ½ teaspoon salt, and ½ teaspoon pepper in zipper-lock bag; refrigerate 30 minutes or up to 2 hours.

2. MAKE BATTER Heat oil in large Dutch oven over medium-high heat to 350 degrees. While oil is heating, combine flour, cornstarch, baking powder, ½ teaspoon salt, and ¼ teaspoon pepper in large bowl. Slowly whisk in ¾ cup beer until just combined (some lumps will remain). Whisk in remaining beer as needed, 1 tablespoon at a time, until batter falls from whisk in steady stream and leaves faint trail across surface of batter.

3. FRY RINGS Adjust oven rack to middle position and heat oven to 200 degrees. Remove onions from refrigerator and pour off liquid. Pat onion rounds dry with paper towels and separate into rings. Transfer one-third portion of rings to batter. One at a time, carefully transfer battered rings to oil. Fry until rings are golden brown and crisp, about 5 minutes, flipping halfway through frying. Drain rings on paper towel-lined baking sheet, season with salt and pepper, and transfer to oven. Return oil to 350 degrees and repeat with remaining onion rings and batter. Serve

 
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