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Started By
Message
Onion Rings
Posted on 4/1/26 at 8:28 pm
Posted on 4/1/26 at 8:28 pm
Never been able to keep the flour on my onions.
Someone give me a receipt for fantastic homemade onion rings.
Someone give me a receipt for fantastic homemade onion rings.
12
Posted on 4/1/26 at 8:31 pm to KemoSabe65
Soak onion rings in ice water. Dredge in seasoned flour.fry at 350 until golden and floating.
Posted on 4/1/26 at 9:12 pm to KemoSabe65
When your done coating with flour stick them in fridge for about hour before frying
Posted on 4/1/26 at 9:20 pm to KemoSabe65
Soak them in buttermilk before putting in flour
Posted on 4/1/26 at 9:26 pm to KemoSabe65
Double dip water, flour, water, flour.
Posted on 4/1/26 at 9:40 pm to KemoSabe65
Some good suggestions here.
Also, don’t crowd the onion rings in the fryer. It’s better to do small batches.
Restaurants can cook more at a time because the commercial fryer is very good at maintaining temp.
Also, don’t crowd the onion rings in the fryer. It’s better to do small batches.
Restaurants can cook more at a time because the commercial fryer is very good at maintaining temp.
Posted on 4/1/26 at 10:14 pm to KemoSabe65
Onion loaf bae.
Posted on 4/2/26 at 8:01 am to KemoSabe65
Buy frozen onion rings, fry, enjoy!
Seriously, in my experience, there are a few things that aren't worth making from scratch and most of them are fried. Fried chicken, donuts, onion rings are, in my experience, way more trouble than they're worth.
Seriously, in my experience, there are a few things that aren't worth making from scratch and most of them are fried. Fried chicken, donuts, onion rings are, in my experience, way more trouble than they're worth.
Posted on 4/2/26 at 8:27 am to SOSFAN
quote:
Soak them in buttermilk before putting in flour
I use buttermilk, hot sauce of choice, and seasoned self rising flour.
Posted on 4/2/26 at 9:39 am to HOGS
quote:
for about hour before frying
Yes, let the flour bond before frying
Posted on 4/2/26 at 9:43 am to coolpapaboze
quote:
Buy frozen onion rings, fry, enjoy!
Seriously, in my experience, there are a few things that aren't worth making from scratch and most of them are fried. Fried chicken, donuts, onion rings are, in my experience, way more trouble than they're worth.
I disagree about onion rings. you cant compare out the bag onion rings vs fresh handmade onion rings from someone that knows how to do them.
Posted on 4/2/26 at 11:54 am to KemoSabe65
Paper thin is the way to go. Use a mandolin to slice the onions. Soak in milk for about 20 minutes. Dredge the rings in salted flour.
Add some extra flour to the pile of onion rings while waiting for the oil to come up to temperature to keep them from sticking.
Fry at 370 until golden brown, about four minutes.
Add some extra flour to the pile of onion rings while waiting for the oil to come up to temperature to keep them from sticking.
Fry at 370 until golden brown, about four minutes.
Posted on 4/2/26 at 2:32 pm to KemoSabe65
Soak in butter milk for about 30mins or so then batter them and let them rest in thr fridge for 30 mins.i do all veggies this way. Zucchini, mushrooms, green tomatoes....
Posted on 4/2/26 at 8:34 pm to KemoSabe65
I remember Popeye's had the best onion rings growing up, but they don't sell them at the Popeye's here in Georgia. The Varsity is the next best thing.
They dip their onion rings in a wet batter before dropping them in oil. Here's a quick YouTube short to show the technique to getting their signature super thin crispy coating. LINK
I use this recipe but substitute ice cold water instead of beer LINK
Ingredients
1 jumbo yellow onion about 1 pound
1/3 cup corn starch
48 oz. vegetable oil can also use canola
Batter
1 ½ cups flour + 2 TBS as needed
1 teaspoon baking powder
2 teaspoons paprika
1 teaspoon garlic powder
2 teaspoons salt
1/2 teaspoon pepper
1 12 oz. can beer can sub seltzer water
Instructions
Optional: Soak onions in ice water for 15 minutes and pat them completely dry before frying. This neutralizes the flavors and brings out a hint of sweetness instead of a harsher bite. It also makes them a bit crunchier.
Place cooling racks over a baking sheet next to where you’ll be frying.
Peel the onion and position it so the stem is facing outward (not up or down). Slice onions into ½ inch thick slices and separate the slices into rings. (See post for step by step photos and PRO tips for cutting onion rings.)
Toss in the cornstarch. This helps the batter stick to the onions. It also absorbs moisture and prevents gluten from developing, which makes them crispier.
Whisk the 1 ½ cups flour and remaining dry ingredients together until well-combined. Gradually pour in the beer, whisking continuously. Add up to 2 additional tablespoons of flour if needed. The consistency should resemble a thin pancake batter.
Heat oil to 365-375 degrees. Dip 4-5 onion rings in batter and gently shake off any excess. Carefully lower them, one at a time, into the preheated oil. If the oil is at the right temperature, they should rise to the top almost immediately. If it's not, they'll sink and stick to the bottom and the batter will fall off.
Fry for about 1 minute + 20 seconds. Flip them over when the first side is golden brown. Cook for another 45 seconds or so, then remove and place on cooling racks.
They dip their onion rings in a wet batter before dropping them in oil. Here's a quick YouTube short to show the technique to getting their signature super thin crispy coating. LINK
I use this recipe but substitute ice cold water instead of beer LINK
Ingredients
1 jumbo yellow onion about 1 pound
1/3 cup corn starch
48 oz. vegetable oil can also use canola
Batter
1 ½ cups flour + 2 TBS as needed
1 teaspoon baking powder
2 teaspoons paprika
1 teaspoon garlic powder
2 teaspoons salt
1/2 teaspoon pepper
1 12 oz. can beer can sub seltzer water
Instructions
Optional: Soak onions in ice water for 15 minutes and pat them completely dry before frying. This neutralizes the flavors and brings out a hint of sweetness instead of a harsher bite. It also makes them a bit crunchier.
Place cooling racks over a baking sheet next to where you’ll be frying.
Peel the onion and position it so the stem is facing outward (not up or down). Slice onions into ½ inch thick slices and separate the slices into rings. (See post for step by step photos and PRO tips for cutting onion rings.)
Toss in the cornstarch. This helps the batter stick to the onions. It also absorbs moisture and prevents gluten from developing, which makes them crispier.
Whisk the 1 ½ cups flour and remaining dry ingredients together until well-combined. Gradually pour in the beer, whisking continuously. Add up to 2 additional tablespoons of flour if needed. The consistency should resemble a thin pancake batter.
Heat oil to 365-375 degrees. Dip 4-5 onion rings in batter and gently shake off any excess. Carefully lower them, one at a time, into the preheated oil. If the oil is at the right temperature, they should rise to the top almost immediately. If it's not, they'll sink and stick to the bottom and the batter will fall off.
Fry for about 1 minute + 20 seconds. Flip them over when the first side is golden brown. Cook for another 45 seconds or so, then remove and place on cooling racks.
Posted on 4/2/26 at 9:13 pm to KemoSabe65
Depends on the type you make. I like thick onion rings. If you cut them thick, remove that paper membrane from each of the rings. I find the batter adheres much better when that is peeled off.
Posted on 4/3/26 at 4:13 am to Roscoe14
quote:
Paper thin
I don’t care for the paper thin ones. Give me thick cut any day.
Posted on 4/4/26 at 6:05 am to KemoSabe65
This one works for me, it’s basically one from Americas Test Kitchen that I just started tweaking around with. So far I haven’t had to change much, the double batter gives them a good coat.
Forwarded from my recipe app that I have been using called ‘Paprika’ that is worth taking a look at if you want to start a good collection of recipes
Thin Cut Onion Rings
Party Food, Sides
Total Time: 1 hr 45 min | Servings: Yield 4 people
Ingredients:
4 cups buttermilk
4 cups all-purpose flour
½ cup cornstarch
2 tablespoons Cajun Seasoning Salt
2 tablespoons baking powder
2 teaspoons pepper
½ teaspoon table salt
2 large onions (1 pound each), peeled
3 quarts oil for frying
Serve with Onion Ring Sauce
Directions:
Make Onion Ring Sauce and set aside
PREP ONIONS:
1) Adjust oven rack to middle position and heat oven to 200 degrees.
2) In Large bowl, add buttermilk
3) In second large bowl, Combine: flour, cornstarch, Cajun Seasoning, baking powder, pepper, and salt and mix well.
4) Transfer flour mixture to double-bagged large paper shopping bag.
5) Slice onions crosswise into 1/4 inch-thick rounds. Dont use the smaller rings.
6)Separate onions into individual rings.
7) Toss one-third of onion rings in buttermilk to thoroughly coat.
8) Shake off excess buttermilk and transfer onion rings to flour mixture in bag.
9) Repeat steps 7 and 8 with remaining onion rings in 2 batches.
10) Roll top of bag to seal and shake vigorously to coat onion rings in flour mixture.
11) Remove onion rings from bag, shaking off excess flour mixture, and transfer to rimmed baking sheet.
12)Transfer one-third of onion rings back to buttermilk and toss to thoroughly coat.
13) Shake off excess buttermilk and transfer onion rings back to flour mixture in bag.
14) Repeat steps 12 and 13 with remaining onion rings in 2 batches.
15) Roll top of bag to seal and shake vigorously to coat onion rings in flour mixture.
16) Pour contents of bag onto sheet. Separate any onion rings that stick together.
FRY ONIONS:
1) Line second rimmed baking sheet with triple layer of paper towels.
2) Add oil to large Dutch oven until it measures about 2 inches deep and heat over medium-high heat to 375 degrees.
3) Add one-third of onion rings to hot oil and fry, without stirring, until breading is just set, 30 to 60 seconds.
4) Stir gently with tongs and continue to fry until dark golden brown, 3 to 5 minutes longer, flipping onion rings occasionally and separating any that stick together. Adjust burner, if necessary, to maintain oil temperature between 325 and 375 degrees. Transfer fried onion rings to paper towel-lined sheet and place in oven to keep warm.
5) Return oil to 375 degrees and repeat with remaining onion rings in 2 batches.
Forwarded from my recipe app that I have been using called ‘Paprika’ that is worth taking a look at if you want to start a good collection of recipes
Thin Cut Onion Rings
Party Food, Sides
Total Time: 1 hr 45 min | Servings: Yield 4 people
Ingredients:
4 cups buttermilk
4 cups all-purpose flour
½ cup cornstarch
2 tablespoons Cajun Seasoning Salt
2 tablespoons baking powder
2 teaspoons pepper
½ teaspoon table salt
2 large onions (1 pound each), peeled
3 quarts oil for frying
Serve with Onion Ring Sauce
Directions:
Make Onion Ring Sauce and set aside
PREP ONIONS:
1) Adjust oven rack to middle position and heat oven to 200 degrees.
2) In Large bowl, add buttermilk
3) In second large bowl, Combine: flour, cornstarch, Cajun Seasoning, baking powder, pepper, and salt and mix well.
4) Transfer flour mixture to double-bagged large paper shopping bag.
5) Slice onions crosswise into 1/4 inch-thick rounds. Dont use the smaller rings.
6)Separate onions into individual rings.
7) Toss one-third of onion rings in buttermilk to thoroughly coat.
8) Shake off excess buttermilk and transfer onion rings to flour mixture in bag.
9) Repeat steps 7 and 8 with remaining onion rings in 2 batches.
10) Roll top of bag to seal and shake vigorously to coat onion rings in flour mixture.
11) Remove onion rings from bag, shaking off excess flour mixture, and transfer to rimmed baking sheet.
12)Transfer one-third of onion rings back to buttermilk and toss to thoroughly coat.
13) Shake off excess buttermilk and transfer onion rings back to flour mixture in bag.
14) Repeat steps 12 and 13 with remaining onion rings in 2 batches.
15) Roll top of bag to seal and shake vigorously to coat onion rings in flour mixture.
16) Pour contents of bag onto sheet. Separate any onion rings that stick together.
FRY ONIONS:
1) Line second rimmed baking sheet with triple layer of paper towels.
2) Add oil to large Dutch oven until it measures about 2 inches deep and heat over medium-high heat to 375 degrees.
3) Add one-third of onion rings to hot oil and fry, without stirring, until breading is just set, 30 to 60 seconds.
4) Stir gently with tongs and continue to fry until dark golden brown, 3 to 5 minutes longer, flipping onion rings occasionally and separating any that stick together. Adjust burner, if necessary, to maintain oil temperature between 325 and 375 degrees. Transfer fried onion rings to paper towel-lined sheet and place in oven to keep warm.
5) Return oil to 375 degrees and repeat with remaining onion rings in 2 batches.
This post was edited on 4/4/26 at 6:06 am
Posted on 4/4/26 at 1:02 pm to bayouh2o
Lining the rest pan with paper towels is a rookie move.
Posted on 4/5/26 at 5:16 pm to bayouh2o
quote:
Serve with Onion Ring Sauce
Directions:
Make Onion Ring Sauce and set aside
Need recipe for onion ring sauce.
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