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Awesome shoestring onion rings
Monday, February 7th, 2011 11:26 pmI've been trying to find a good onion ring recipe for over a year. I don't get to make them too often because they make such a mess + time consuming since you can only cook a few at a time because of the batter.
My previous favorite was using a 7-Up batter (soda+flour+baking soda, I think), but they cooked so fast that the onion inside didn't cook as much as I would have liked.
New fav recipe:
1 med onion. Cut the rings really thin, as thin as you can get them. Remove the few smallish rings, then put a break in the rings. Soak them in buttermilk (or a cup of milk+teaspoon of vinegar) for about 20 minutes. Dunno if the time matters much. Or even if it has to be buttermilk
Then I get a cup and a half of flour and mix in some spices (garlic&onion powder, chili powder, salt, etc).
Shake off milk and dunk in the flour. Coat well. I stacked them all on a plate, then transferred to another plate to get rid of as much loose flour as possible.
Heated oil to a notch past medium. I used half a thing of oil.
Toss all the onions in at the same time. (First time I did this, I got oil everywhere, like in a perfect circle around the pot, so find a way to lower them all in, or get a very deep pot. If they don't all go in at same time, they will cook really fast. Like 30 seconds for a single one.
Stir them around and try to turn them as best as possible until they start to turn brown. Took about 3-4 minutes. Scoop them out and put on a papertoweled plate. Sprinkle with some seasoning if you want. I love Lowry's Seasoning salt.
Eat.
Mom says I am limited to doing this one time a month because of the mess *pouts*
Might try to take pictures next time
My previous favorite was using a 7-Up batter (soda+flour+baking soda, I think), but they cooked so fast that the onion inside didn't cook as much as I would have liked.
New fav recipe:
1 med onion. Cut the rings really thin, as thin as you can get them. Remove the few smallish rings, then put a break in the rings. Soak them in buttermilk (or a cup of milk+teaspoon of vinegar) for about 20 minutes. Dunno if the time matters much. Or even if it has to be buttermilk
Then I get a cup and a half of flour and mix in some spices (garlic&onion powder, chili powder, salt, etc).
Shake off milk and dunk in the flour. Coat well. I stacked them all on a plate, then transferred to another plate to get rid of as much loose flour as possible.
Heated oil to a notch past medium. I used half a thing of oil.
Toss all the onions in at the same time. (First time I did this, I got oil everywhere, like in a perfect circle around the pot, so find a way to lower them all in, or get a very deep pot. If they don't all go in at same time, they will cook really fast. Like 30 seconds for a single one.
Stir them around and try to turn them as best as possible until they start to turn brown. Took about 3-4 minutes. Scoop them out and put on a papertoweled plate. Sprinkle with some seasoning if you want. I love Lowry's Seasoning salt.
Eat.
Mom says I am limited to doing this one time a month because of the mess *pouts*
Might try to take pictures next time
