Onion rings

Community Leader
Registered: 01-25-2000
Onion rings
6
Fri, 02-22-2013 - 8:48pm

I read that using sparkling wine in batter instead of buttermilk makes the onion rings coating light & airy.

do you think that is true?  Have you ever made your own onion rings and how do you make them?

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iVillage Member
Registered: 02-07-2011
Mon, 02-25-2013 - 4:25pm

 

I'm totally addicted to homemade onion rings, so much better than store bought. I use a batter I found at the store, but use beer instead of water. It does make the breading pretty light and airy, although can't compare because haven't tried plain water with the mix. That's an interesting idea to try wine, but probably the same as the carbonation in the beer? I bet it adds a really good taste!

What type of oil do you like to fry in?  We don't do it often, just as a special treat.  

 

 

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Community Leader
Registered: 02-27-1999
Mon, 02-25-2013 - 7:33pm

Onion rings were a hot seller in my restaurants.  I poured a beer into any leftover pancake batter from breakfast, and let it develop at room temp for about an hour.  I added seasoning salt and pepper to it, dunked the onion rings in, and fried them to order.  

At home I whip up a batter with either beer or club soda, the fizzy stuff makes them light and crisp.  I fry in Canola, in a saucepan or wok, in really small batches and drain on a rack.  

I almost made onion rings and deep fried dill pickles Sunday.  But almost does not count, does it?  

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Community Leader
Registered: 01-25-2000
Mon, 02-25-2013 - 10:52pm

Smileycons! It has been a coons age since I made onion rings.  I'm not even sure how I made them.  Most likely followed a recipe and put in what the recipe said.   I very rarely fry food.  In fact I don't even remember the last time I fried food.  Except for stir fry and that doesn't count. LOL

I'm watching Chef Wanted with Anne Burell (Spelling?).  Not a bad show.

So how was your day?

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Avatar for CMEvelyn
iVillage Member
Registered: 05-29-2012
In reply to: CMEvelyn
Wed, 02-27-2013 - 1:54pm

k_roni wrote:
At home I whip up a batter with either beer or club soda, the fizzy stuff makes them light and crisp.  I fry in Canola, in a saucepan or wok, in really small batches and drain on a rack.

I'm always afraid of frying in oil, but I love onion rings, and wold love to do other veggies too. How much oil do you put in the pan?

Community Leader
Registered: 01-25-2000
Thu, 02-28-2013 - 6:21pm

I hear you cmEvelyn.  I'm half afraid to  deep fry also.  Plus it seems a shame to use all that darn oil.  Well I would try onion rings baked or something.  Has anyone heard about that?  Is there a way to have the onion rings like deep fried only baked in the oven?

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Community Leader
Registered: 02-27-1999
In reply to: k_roni
Sat, 03-02-2013 - 9:42am

Evelyn, I like to put about 2-3 inches of oil in the pot, and just work in small batches, then you can strain the oil through a paper towel or coffee filter (in a strainer) and store it in the fridge to use again.  You can also fry onion rings in a skillet in shallow oil, but they are hard to flip.  I don't deep fry much, but I love it for special occasions.  In fact, I might just whip up some deep fried dill pickles and onion rings today!

Linda, I love Anne Burrell's shows!  

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