Onion rings recipe plz???

Question

can any one tell me the recipe of onion rings?????

thanks in advance

Answer 1

All I can say is good luck.  I have tried at least ten times to make onion rings that are tasty and esp have the breading stay on well.  I finally just buy Ore Ida frozen onion rings and am sort of satisfied with those.   But I know it can be done.   There's a little BBQ place here in Houston called  Blake's.  And they have top notch "home made" onion rings.

Answer 2

check

http://www.bigoven.com/private/Onion+rin...

Answer 3

Onion Rings Recipe

Ingredients

* 2 large yellow onions, peeled, sliced into 1/2-inch to 3/4-inch thick ringed slices, rings separated

* 2 cups buttermilk, or 1 cup plain yogurt mixed with 1 cup milk

* Salt

* Freshly ground black pepper

* 1 1/4 cups all-purpose flour and 1/4 cup cornmeal OR 1 cup prepared cornbread flour plus 1/2 cup all-purpose flour

* 2 or 3 cups of grape seed oil, or other high smoke-point oil such as canola oil or peanut oil

Equipment needed: a 5-quart heavy-bottomed dutch oven, tongs, candy thermometer, paper towels, cookie sheets

Method

1-Combine the buttermilk (or yogurt and milk) with 1 1/2 teaspoons salt and 1 teaspoon black pepper in a large bowl. Add the onions to the buttermilk mixture and coat thoroughly. Let sit at least 15 minutes.

2-In a separate bowl combine the flour and cornmeal, 1 teaspoon of salt and 1/2 teaspoon of pepper. Set aside.

3-Add the oil to a largish Dutch oven pan - about 5-quart or 6 quart size. Make sure that the pan is absolutely dry inside before you add the oil. Any water droplets in the pan will cause the oil to splatter violently as it heats up. The oil should create a layer anywhere from 3/4-inch to an inch thick. Use more oil if necessary. Heat the oil to 350°F. Use a candy thermometer to measure the heat of the oil. You may need to tilt the pan in order to cover the thermometer's sensor completely and get an accurate reading. I have found some instant-read thermometers to be useless for this purpose as their sensors are 2 1/2 inches up from the bottom. A good old fashioned metal-encased thermometer works best.

Be very careful whenever handling hot oil. No running kids in the kitchen. No distractions. Do not answer the phone if it rings. Pay attention. Have the pan's lid close by.

You can test if the oil is ready by moistening a little bit of the flour and dropping it in the pan. If it sizzles and fries, it's ready. If it burns, take the pan off the heat and let the oil cool down a bit.

4-Working in batches, lift some onion rings out of the buttermilk and coat them in the flour mixture. Use tongs to place them one by one in the hot oil. Fry for a minute on each side, until golden brown. Do not crowd them. Place finished onion rings on a cookie sheet lined with paper towels to absorb the excess oil. Keep the complete onion rings warm in a 200°F oven while you fry the rest. Between batches, if you end up needing more oil, add some. Let the temp get back up to 350°F before starting the next batch.

Serve hot.

Answer 4

*Fried Onion Rings-----Onion Rings Recipe with egg batter, deep fried.

     3 large Spanish onions or sweet onions

     1/2 cup flour

     3/4 teaspoon salt

     1/8 teaspoon pepper

     1/2 teaspoon baking powder

     1 egg, well beaten

     1/2 cup milk

     cooking oil for deep frying

Wash and peel onions, cut into 1/4-inch thick rounds. Separate rounds into rings. In a bowl, combine flour, seasonings, and baking powder. In a measuring cup, whisk together egg and milk. Add milk mixture to dry ingredients, blending well. Dip onion rings into batter, then drip into deep fat at about 365°. Fry until golden brown, turning to brown both sides. Remove to paper towels or brown paper bag to drain thoroughly. Sprinkle with a little salt before serving. Fried onion rings recipe serves 6 to 8.

*Beer Batter Onion Rings

    1 1/3 cup all-purpose flour

     1 teaspoon salt

     2 large sweet onions, sliced

     1/4 teaspoon pepper

     1 tablespoon vegetable oil

     2 egg yolks

     3/4 cup beer

Mix together the flour, salt, pepper, oil and egg yolks. Gradually whisk in the beer. Refrigerate the batter 3 to 4 hours before using. Slice onions into rings; separate rings and dip in the batter. Deep-fry in batches in 370° oil until golden brown.

*Fried Sweet Onion Rings

     3 large Vidalia onions, thinly sliced

     3 1/2 cups flour,divided

     2 cups buttermilk

     1 1/2 cups yellow cornmeal

     2 teaspoons paprika

     3 teaspoons salt

     1 teaspoon ground cayenne pepper, or more

     1/2 teaspoon ground dried thyme

     1/4 teaspoon ground black pepper

     oil for deep-frying

Put 1 1/2 cups flour in a wide shallow bowl. Put buttermilk in another bowl. In the third bowl, combine the remaining 2 cups flour with the cornmeal, paprika, salt, cayenne, thyme, and pepper. Dip the onion rings into the flour, then in the buttermilk, and then in the flour and cornmeal mixture. Place the breaded onion rings on waxed paper-lined baking sheets. Place breaded onion rings in the refrigerator for 1 hour. Fry in 3-inch deep fat that has been heated to about 360°. Fry the onion rings, a few at a time, until golden brown. Drain on paper towels on a tray. Keep warm in a 250° oven or warming drawer until all are fried.

*Crunchy Chili Onion Rings

3 cups all purpose flour

2 tablespoons chili powder

4 1/2 teaspoons salt

1 12-ounce bottle dark beer (preferably Mexican)

12 6-inch corn tortillas, coarsely torn

2 large onions, peeled

Vegetable oil (for deep-frying)

Mix flour, chili powder, and salt in medium bowl. Pour beer into small bowl. Finely grind tortillas in processor; transfer to deep bowl.

Line large baking sheet with foil. Cut onions crosswise into 1/2- to 3/4-inch-thick rounds. Separate rounds into rings. Dip 1 onion ring into flour mixture, then beer, flour again and beer again, then add to bowl with ground tortillas and toss to coat. Using wooden skewer, transfer coated ring to sheet of foil. Repeat with remaining onion rings.

Pour oil into heavy large skillet to depth of 1 inch. Rest top of deep-fry thermometer against edge of skillet, submerging bulb end in oil. Heat oil to 370°F to 380°F. Fry onion rings, 4 at a time until golden brown, maintaining temperature, about 3 minutes per batch. Using slotted spoon, transfer to paper towels to drain.

*parsley fried onion rings

3/4 cup plus 2 tablespoons beer (not dark)

1 cup all-purpose flour

3/4 cup finely chopped fresh parsley leaves

3/4 teaspoon salt plus additional for sprinkling rings

1 large onion (about 3/4 pound)

vegetable oil for deep-frying

In a bowl whisk beer into flour until batter is smooth and whisk in parsley. Let batter stand 30 minutes and stir in 3/4 teaspoon salt.

Cut onion crosswise into 1/2-inch-thick slices and separate slices into rings.In a large deep skillet heat 1 inch oil to 380°F. Working in batches of 4 or 5 onion rings, drag rings through batter to coat completely, letting excess drip off, and fry, turning, until golden, about 1 to 2 minutes. With tongs transfer rings as fried to paper towels to drain and season with additional salt.Serve onion rings with salsa verde.

*southwestern onion rings---Great with barbecued steak and cold beer.

4 cups buttermilk

2 large Vidalia onions (about 2 pounds), cut into 1/4-inch-thick rounds,

separated into rings

Vegetable oil (for deep frying)

3 cups all purpose flour

3 tablespoons ground cumin

3 tablespoon chili powder

1 tablespoon salt

1 tablespoon cayenne pepper

Place buttermilk in large bowl. Add onion rings and toss to coat. Let stand at room temperature 20 minutes or up to 1 hour, turning onions occasionally.Pour enough oil into heavy large saucepan to reach depth of 3 inches. Heat to 350°F.Mix flour, cumin, chili powder, salt and cayenne in large bowl. Remove 1 handful of onion rings from buttermilk; add to flour mixture and toss to coat. Add onion rings to oil; cook until crisp and golden brown, about 2 minutes. Using

Answer 5

Preparation Time 15 minutes

Cooking Time 15 minutes

Ingredients (serves 4)

190g (1 1/4 cups) plain flour

1/2 tsp baking powder

Pinch of salt

1 x 375ml btl chilled lager-style beer (such as Carlton Crown Lager)

Vegetable oil, to deep-fry

4 medium (about 720g) white onions, cut into rings, rings separated

Sea salt flakes

Method

Combine the flour, baking powder and salt in a large bowl and make a well in the centre. Use a balloon whisk to whisk in the beer until the mixture is smooth.

Add enough oil to a large wok or saucepan to reach a depth of 10cm. Heat to 190°C over high heat (when oil is ready, a cube of bread will turn golden brown in 10 seconds). Dip one-third of the onion rings, 1 at a time, into the beer batter to evenly coat, then straight into the hot oil. Deep-fry for 2-3 minutes or until crisp, golden and cooked through. Transfer to a tray lined with paper towel. Repeat, in 2 more batches, with the remaining onion rings and batter, reheating the oil between batches.

Arrange the beer-battered onion rings on a serving platter and season with sea salt flakes. Serve immediately.

Answer 6

Video recipe step by step and how to pick a good onion:

http://www.youtube.com/watch?v=zxkltigJd...

http://www.youtube.com/watch?v=w28TljSqt...