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It’s understandable that some people, including you, like these kind of onion rings. Maybe that’s due to the lack of onion ringexperimenting or that you’re just use to those made at the local fair or burgerjoint. Whatever the case, hopefully some of you will try my Crispy Onion Rings.They are thin, crisp, caramelized and delicious on our pulled pork sandwich.But dipping them in barbeque sauce, ketchup or mustard is just as good. I also should mention that they are probably ten times easier to make, with very little preparation and doesn’t call for any special ingredient or specific instruction. Promise!
Recipe:
1 to 2 Large Yellow Onions
2 to 3 Eggs, beaten
Fresh Cracked Pepper
1 to 1 1/2 cups Bread Crumbs, Plain or Italian
Salt
First get your deep fryer ready by setting the oil temperature to 350 degrees. Or, if you're pan frying, get your pan ready with the oil, but don't turn the heat on yet. Then cut your whole onions into thin slices, set aside and grab two bowls. In one bowl crack your eggs, beat and then season with freshly cracked black pepper. In another bowl, pour your bread crumbs and season with cracked pepper as well. Then make an assembly line. First dip your onion slices in the egg, then dip them into the bread crumbs and then transfer them on a baking sheet, lined with parchment paper.
They will be lightly coated and ready for the fryer. This is the time to turn on your heat to medium/medium high if pan frying. Test a small piece of onion before throwing in a whole handful. If it bubbles and sizzles immediately it's ready. If not, slightly raise the heat, but not too much.
Fry for 2 minutes or until golden to deep brown. Transfer back to parchment paper or paper towel lined plate for draining. Season with a pinch of salt while still hot.
Enjoy!
If you don't have a deep fryer, try a large stove top skillet filled 1/2 cups or a little less of oil.
When I think of onion rings, three things come to mind: thick batter, huge onion slices and not much flavor. Although many people love them, I find them to be bland and here's why:
- The onion rings are coated with a heavy batter, which then encases the onion entirely.
- This enclosure steams the onion inside, instead of caramelizing the onion's sugars.
- After frying, the onion has a slimy texture and the breading slides off in one piece. (Gross!)
It’s understandable that some people, including you, like these kind of onion rings. Maybe that’s due to the lack of onion ringexperimenting or that you’re just use to those made at the local fair or burgerjoint. Whatever the case, hopefully some of you will try my Crispy Onion Rings.They are thin, crisp, caramelized and delicious on our pulled pork sandwich.But dipping them in barbeque sauce, ketchup or mustard is just as good. I also should mention that they are probably ten times easier to make, with very little preparation and doesn’t call for any special ingredient or specific instruction. Promise!
Recipe:
1 to 2 Large Yellow Onions
2 to 3 Eggs, beaten
Fresh Cracked Pepper
1 to 1 1/2 cups Bread Crumbs, Plain or Italian
Salt
First get your deep fryer ready by setting the oil temperature to 350 degrees. Or, if you're pan frying, get your pan ready with the oil, but don't turn the heat on yet. Then cut your whole onions into thin slices, set aside and grab two bowls. In one bowl crack your eggs, beat and then season with freshly cracked black pepper. In another bowl, pour your bread crumbs and season with cracked pepper as well. Then make an assembly line. First dip your onion slices in the egg, then dip them into the bread crumbs and then transfer them on a baking sheet, lined with parchment paper.
They will be lightly coated and ready for the fryer. This is the time to turn on your heat to medium/medium high if pan frying. Test a small piece of onion before throwing in a whole handful. If it bubbles and sizzles immediately it's ready. If not, slightly raise the heat, but not too much.
Fry for 2 minutes or until golden to deep brown. Transfer back to parchment paper or paper towel lined plate for draining. Season with a pinch of salt while still hot.
Enjoy!
If you don't have a deep fryer, try a large stove top skillet filled 1/2 cups or a little less of oil.
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