Learn the key to making great onion rings with this recipe. Solve the common problems that occur during the breading process. Follow our easy instructions below to create the best kind of onion rings that you’ll ever tasted! Make sure to soak your onions in water beforehand.
What Is Onion Ring Batter Made Of?
Onion rings are a popular appetizer item in the U.S. Sweet onions are the best choice for making Onion Rings since they hold up well and provide a pleasant flavor when fried. Sweet onions have a higher moisture and sugar content, so the flavor is more mellow than more robust varieties of onions. Make Onion Rings by using a sweet onion and cutting crosswise. The onions are then sliced into 1/4 inch widths so each slice contains rings of onions that can be separated from the whole slice. The Onion Rings are then coated with flour, dipped in a batter, and placed into a fryer containing hot cooking oil. As the Rings fry, they become crisp and golden brown.
Should You Soak Onions Before Frying?
A general rule of thumb for frying, onions are more likely to be crisp and golden if soaked in a solution of ice water and lye. Ice water is a neutral solution containing no acids. Lye (lyeite) is a strong alkaline solution with some acidic properties. Although the lye mixture can be added at any time to the Onion Rings, it is imperative to soak the onions in this solution when frying. This step will take care of the softening of the onion and help prevent gelling in the oil as the onions are being fried. The onion rings are best served without any sauce.
Which Onions Are Best For Onion Rings?
At one time, select Aakiram Sweet Aamkaram onions from Karnataka were the most popular onion for fried onion rings. But new varieties of onion appear in grocery stores all over the country. The most common types of onions used for Onion Rings are Vidalia, Red Bird, and Granny Smith, since these vegetables have similar flavor profiles. Other varieties of onions include Yellow, Green, Green Modena, and Red Rind.
Why Are Onions Fried Before Rings?
Many recipes for Fried Onion Rings call for onions to be cut and fried before being dipped into batter. To coat the rings without allowing any onion flavor to leak out, they must be fried first, usually in hot oil, to distribute the oils evenly.
hick, the batter may get clumpy and harder to work with. Try adding more flour and/or oil to thin out the batter.
- 2 red onions
- 1 cup all-purpose flour
- 1 tsp seasoned salt
- ¾ tsp baking powder
- 1 cup water cold
- 2 eggs beaten
- olive oil
- Peel and cut onion into ¼-inch slices. Separate each slice and throw out the center. Set aside.
- In a large bowl, whisk together flour, baking powder, and season salt. Add in water and eggs, mix until smooth.
- Heat a large pot over medium heat. Pour oil to cover at least 2 inches, using a thermometer, wait until the oil is 375°F .
- Dip each onion slice into the batter, shake off excess, then drop into hot oil. Work in small batches.
- Cook for 3 minutes each side. Use tongs to remove and strain remaining oil. Pat onion rings with a paper towel. Repeat for remaining rings.
- Serve with ketchup.
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