Onion Rings

[evila_elf]

I decided to take pics as I made onion rings a few nights ago. These are incredibly easy, and also very yummy if you, like me, prefer onion rings without all of that thick breading surrounding them.

And I also wanted to check out the new scrapbook. Uploading and organizing from there was really easy. And supposedly this will keep the pictures from being huge...so, fingers crossed!



First, get your pan with oil heating. I don't use too much oil. Just enough to get around the edges of the pan (can always add a little more later). Maybe my pan is just funny, but the oil always runs away from the center.
I put the setting between a three and a four, to keep the oil from splattering and to make sure the onions get cooked.


Next, Onions! The best ones to use are yellow or sweet. Red and White ones have decent enough flavor, but the milk doesn't coat them well enough for the flour mix to stick to.



In a medium bowl, I mix about a cup of flour and a half cup of Italian bread crumb seasoning. Add whatever you'd like for a little extra flavor. Or an extra half cup of flour.


In another medium bowl, I mix a half cup of milk and a half cup of water. Here, you can use all milk, or all water. A few times, I have used 7-Up or another fizzy drink because it makes the outer coating on the onions a little lighter (I recommend this if you do a batter for your onion rings - very yummy!)
(No picture because a bowl of milk is...a bowl of milk lol)

Next I chop up the onions in thin rings (remember, the thicker ones won't be cooked if they can't get good oil cover). I like to save the center of the slices because those are good fried as well.


I do about on onion at a time, or else I would need more liquid and a bigger bowl. I toss all the rings (except the centers so they won't fall apart) into the milk. They don't need to be all soaking, but they do need to be dunked before removed.


Individually, I tap them to get rid of drips and toss them in the flour/seasoning mix


I do a few at a time and fish them out with a fork, then put them on a plate. You can do all of them, or just some and coat more while the others cook.



Then in the pan they go. Sometimes I have to tilt the pan around so that oil has touched all the edges of the onions


They should take a minute or two before you turn them, or your oil is too hot


I turn them several times to make sure they get as done as I want them. Then I remove and put on a plate lined with paper towel and sprinkled with some seasoning salt


While those cook, I dip and coat more of them and chop up the second onion.

Here is one of the centers, cooked. I cook it about 3 times as long


Notes: Try not to get too much extra flour in the pan, as it makes a bit of a mess. Sometimes I have to stop and scrape out all of the gunk. Add more oil as needed. I have to refresh it several times during cooking. I try to use as little as possible. The Shoestring Onion Rings I have made in the past are amazing, but they use about a third of a container of oil each time. Those those are better for serving a large group all at one time.

Comments

[salixbabylon.livejournal.com]

Wow! Ialways assume onion rings would be nearly impossible, witht he deep frying and huge mess. You've made it look so easy that I have to give it a try!

[evila-elf.livejournal.com]

Awesome! Good luck!

[wanderliz.livejournal.com]

yum! got to try these.