Restaurant Quality Fried Onion Rings
These are the best onion rings I have ever had, better than any restaurant in my opinion. The crunch from the outside and sweet tender onion on the inside made these addicting! I may or may not have made a meal out of them.
Slice the onion into the thickness you want, separate the rings and place them in a bowl. Soak them in cold water for 1-2 hours and they will be extra tender, sweet and lose the harsh pungent sulfur compounds. It also helps the coating stick better by drawing out some moisture which makes the onion rings firmer. Don’t skip this step.
Pour out the water and place the onion rings on paper towels to dry.
In a bowl whisk together the flour, baking powder and salt. In a different bowl, whisk together the eggs and milk. In a third bowl add the breadcrumbs.
This is your dipping station.
Dip one onion ring into the flour mixture making sure the onion ring is completely coated.
Using tongs, place the onion ring into the egg mixture then turn over being careful not to knock the flour off. Once the onion ring is coated with the egg mixture, using tongs, remove the onion ring and let the extra egg drip back into the bowl and proceed to the next step.
Place the onion ring into the breadcrumbs. Using your hand, push the breadcrumbs onto the onion ring making sure it is completely coated.
Cover a baking sheet with waxed paper and place the prepared onion rings in a single layer on the baking sheet.
If you need more room, place another sheet of waxed paper on top of the prepared onion rings and continue to coat the rest, placing them on top of the other covered prepared onion rings.
Deep fry 3-4 onion rings in 375º oil for approximately 2-3 minutes or until golden brown, turning them over halfway through.
When you take them out of the oil, place them on several layers of paper towel and then onto the serving plate.
Restaurant Quality Fried Onion Rings
http://www.InDianesKitchen.com
Ingredients
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1 large Vidalia onion, or other sweet onion
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1 quart oil for frying
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1¼ cups all-purpose flour
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1 tsp baking powder
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1 tsp salt
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1 cup milk
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1 large egg
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¾ cup dry plain breadcrumbs
Directions
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Slice the onion into the thickness you want, separate the rings and place them in a bowl.
-
Soak them in cold water for 1-2 hours and they will be extra tender, sweet and lose the harsh pungent sulfur compounds. It also helps the coating to stick better by drawing out some moisture which makes the onion rings firmer, don’t skip this step.
-
Pour out the water and place the onion rings on paper towels to dry.
-
In a bowl whisk together the flour, baking powder and salt. In a different bowl, whisk together the eggs and milk. In a third bowl add the breadcrumbs. The 3 bowls are your dipping station.
-
Dip one onion ring into the flour mixture making sure the onion ring is completely coated.
-
Using tongs, place the onion ring into the egg mixture then turn over being careful not to knock the flour off. Once the onion ring is coated with the egg mixture, using tongs, remove the onion ring and let the extra egg drip back into the bowl and proceed to the next step.
-
Place the onion ring into the breadcrumbs. Using your hand, push the breadcrumbs onto the onion ring making sure it is completely coated.
-
Cover a baking sheet with waxed paper and place the prepared onion rings in a single layer on the baking sheet.
-
If you need more room, place another sheet of waxed paper on top of the prepared onion rings and continue to coat the rest, placing them on top of the others.
-
Deep fry 3-4 onion rings in 375º oil for approximately 2-3 minutes or until golden brown, turning them over halfway through.
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When you take them out of the oil, place them on several layers of paper towel and then onto the serving plate.
Adapted from http://www.allrecipes.com
http://www.InDianesKitchen.com
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Categories: Baking powder, Bread crumbs, Eggs, Flour, Milk Products, Oil, Onion, Salt
Home made is generally best. These look really good
I agree Derrick, thank you so much!
Thanks Ned!
Ah my favorites! You made them just for me!
They were so good I would be happy to share!
Yes, to golden and crunchy goodness!
I’ve always hated frying food. I have always baked most things that call for frying. This small deep fryer is wonderful and it cooked the onion rings to perfection.
Those look so good. YUMMY!
Thank you so much!
You are very welcome. 🙂
It sounds like quite a process, but worth the effort!
I breaded them one day and the next day I fried them. I did this because I can’t stand that long with my back. Who knows, maybe that was part of why they were so darn delicious.
I didn’t know you had back problems. I’m sorry, but dividing up the preparation is a great idea.
Thank you Linda, I have multiple health issues unfortunately, but life goes on right?
mmm. . . The onion rings look wonderful. This post makes me want to try making onions rings.
Do try them. The biggest issue I started out with was getting the coating to stick. I don’t know what it is about this recipe but the breading was perfect. Have a great day!
I haven’t. had these in ages, now I’m craving them!
They are so good! In always order them when we eat out.
Yum! I am salivating just looking at these onion rings, the ones you told me about. The tip how to get the sulfur smell away was interesting. When I worked at the diner, we always had a teenager who had many hats besides clean-up, one of them was cutting up the onions as we put chopped up onions on our burgers. He’d sit back there crying his eyes out. My mom said to tell him her father put the sulfur end of a matchstick in his mouth while cutting onions – he and my grandmother made batches of red and red tomato relish every Fall.
Oh that poor teenager. So did the matchstick work, it sounds disgusting. Lol
Yes, his eyes were streaming tears. It did work. My grandfather did it for years … maybe that is why he was such a grouch!
Haha
Goddess, you never cease to amaze.
You are so sweet JC. Thank you!
That looks delicious, Diane. The extra steps to soak them in cold water and to pat them dry surely result in a fantastic crispy tasty treat! I’ll have to give this a try.
They were the best I have ever had. I have never fried in a deep fryer before, it really maintained the temperature. Let me know how you like them.
My choice are these over fries any day. Have a great week.
Thank you Eunice, and you have a great week too.
The local chip shop made wonderful ones, but stopped sadly. This made me so want to try these.
We always order onion rings when we do eat out. I swear, these are the perfect onion rings in my opinion.