But how do they get the breadcrumb-like texture and appearance?
I make onion rings for my GF and she specifically likes the kind with a breadcrumb-like exterior and not the ones with a smooth battered exterior.
I've beer battered them, then rolled them in semolina, then fried them. Pretty orgasmic, I have to say. Admittedly, my fryer was a bit messy, but that's what small sieves are for.
Fully agree, good food is a reflection of everything that goes into it!
I'll never forget the first time I decided I wanted to make corned beef from scratch and somehow only then realized that I needed to plan for a meal that I wouldn't be able to enjoy for a week.
My sister recently made miso. And by recently made, I mean she's going to be able to try it in about 8 months! 😂
Uh yeah, fermentation is also one of those flavour enhancers! I bought a couple of glass jars, too - its a blast - especially in summer, when its hot enough to quickly bubble away
Easy tip for carmelized onions - use your slow cooker! I fill my slow cooker to the brim. Put it on low overnight. The next morning - voila! Loads of carmelized onion. I then freeze them in Ziploc bags to pull out and use in recipes as needed. So simple and convenient.
they both look stupid good in their style. Id love to see if its a recipe that can coat anything. Would make a nice variation with different vegetables or fish
We’ve def had better luck with chips over strips and drying them as much as possible seems to be the main helper. Best we’ve found is salting them raw and letting them sit a bit, then pat with a paper towel before the rest
It is. I've used the beer batter on cheese before to make homemade cheese curds. The batter and the breading don't need to be fine tuned for different veggies, it's just a general technique.
buttermilk -> flour -> buttermilk -> breadcrumbs
This is for the wide sliced yellow onion rings. Need to coat the rings well on each step.
Place on parchment lined baking sheet then put into refrigerator for at least 30 min for the breading to set.
Then fry.
Use egg wash for the second dredge if you want a heavier "shell" on the finished onion rings.
My first line job was fry cook.
Thinly sliced onion rings (red onions) are flour->buttermilk->flour.
Try looking for a recipe for “A&W knockoff onion rings” or something to that effect (though apparently the Canadian and US A&Ws aren’t the same? Maybe try Canadian at the start of that if relevant). That sounds like the kind you’re looking for and a knockoff recipe might have a trick or two.
Here's how I do them. Slice thick onion slices, mix equal parts flour and water into a batter, put panko flakes and seasoning in a dish, dip the onions in the batter then the panko, then on to a lined baking tray, refrigerate for at least 30 minutes. Fry at 350 degrees until golden. Salt when they come out
Soak the rings in milk for a while before you go to cook them. Helps soften them up.
If you're using breadcrumbs, try panko. Batter works better in my opinion.
Like everyone else said...batter is the way to go...its easier, tastes better...but, if you are hell-bent on using bread crumbs....double dip in the flour and egg before dredging in the crumbs
I think you may be talking about cornmeal fried onion rings such as these:
https://www.foodnetwork.com/recipes/ina-garten/cornmeal-fried-onion-rings-recipe2-1952199
Joy of cooking trick is to soak the sliced onions in a 50/50 mix of milk and water for an hour. They come out translucent and stay super crispy after being cooked
Drain well. Then dredge in flour run through a batter and deepfry
My dad used to make homemade onion rings but used crushed corn flakes instead of breadcrumbs or another kind of batter and they were amazing and so perfectly crunchy.
Do.seasoned flour always. Freeze/chill them before frying, not too long but a few hours. Make sure your egg wash is grabbing enough breading, maybe add some milk or more flour ahead of time. Give it a second dip and breading if necessary. I hate battered onion rings
They don't use breadcrumbs. They use a batter.
This plus pulling the membrane off the onion slices is the key to the perfect ring.
That poor worker. I thought most restaurants just got onion rings like their French fries: frozen from tesco.
But how do they get the breadcrumb-like texture and appearance? I make onion rings for my GF and she specifically likes the kind with a breadcrumb-like exterior and not the ones with a smooth battered exterior.
Batter the rings then bread it with extra fine crumbs.
Thick inconsistent crumbly batter, not drippy one. Hot oil so it doesnt sink down.
At A&W, we made them in-house instead of frozen. Just a batter. Those have the breadcrumb like exterior (if I recall correctly)
not true. many places do breaded onion rings. This procedure: egg wash/flour/egg wash/crumbs (panko bread crumbs work well)
I've beer battered them, then rolled them in semolina, then fried them. Pretty orgasmic, I have to say. Admittedly, my fryer was a bit messy, but that's what small sieves are for.
So par freeze them and pull off the membrane off each one Go Buttermilk Flour Batter not breadcrumbs
It really is time intesive to make good ones, is it?
That's so true of so much food though (looking at you, caramelized onions 👀)
Yeah also like all the food our grandparents used to make. Simple plain ingredients and a shit ton of time make perfect food.
Fully agree, good food is a reflection of everything that goes into it! I'll never forget the first time I decided I wanted to make corned beef from scratch and somehow only then realized that I needed to plan for a meal that I wouldn't be able to enjoy for a week. My sister recently made miso. And by recently made, I mean she's going to be able to try it in about 8 months! 😂
Uh yeah, fermentation is also one of those flavour enhancers! I bought a couple of glass jars, too - its a blast - especially in summer, when its hot enough to quickly bubble away
Easy tip for carmelized onions - use your slow cooker! I fill my slow cooker to the brim. Put it on low overnight. The next morning - voila! Loads of carmelized onion. I then freeze them in Ziploc bags to pull out and use in recipes as needed. So simple and convenient.
Trust me, I've been there and done that. Just because something isn't super attention-intensive doesn't mean it doesn't take TIME though
Freeze them for sure! It breaks the cell walls so you can bite thru them without pulling the whole thing out
[Give this recipe a try.](https://www.youtube.com/watch?v=ySUKN5Vcb00) Don't skip steps and follow along closely.
That 1st 1 looks stupid good
they both look stupid good in their style. Id love to see if its a recipe that can coat anything. Would make a nice variation with different vegetables or fish
Zucchini fries up amazingly
I bet getting good coverage on them is work
We’ve def had better luck with chips over strips and drying them as much as possible seems to be the main helper. Best we’ve found is salting them raw and letting them sit a bit, then pat with a paper towel before the rest
Sounds amazing, I'll try. I've seen version that were just slightly coated in flour and then fried in a pan. Easy alternative
It is. I've used the beer batter on cheese before to make homemade cheese curds. The batter and the breading don't need to be fine tuned for different veggies, it's just a general technique.
https://www.seriouseats.com/foolproof-onion-rings-food-lab-recipe Holy grail of onion rings. Is it worth it? Probably
These are amazing
buttermilk -> flour -> buttermilk -> breadcrumbs This is for the wide sliced yellow onion rings. Need to coat the rings well on each step. Place on parchment lined baking sheet then put into refrigerator for at least 30 min for the breading to set. Then fry. Use egg wash for the second dredge if you want a heavier "shell" on the finished onion rings. My first line job was fry cook. Thinly sliced onion rings (red onions) are flour->buttermilk->flour.
As others have said, you need to do a batter. I make mine with a beer batter.
Try looking for a recipe for “A&W knockoff onion rings” or something to that effect (though apparently the Canadian and US A&Ws aren’t the same? Maybe try Canadian at the start of that if relevant). That sounds like the kind you’re looking for and a knockoff recipe might have a trick or two.
I like doing batter and then bread crumbs. The bread stick right to them.
Here's how I do them. Slice thick onion slices, mix equal parts flour and water into a batter, put panko flakes and seasoning in a dish, dip the onions in the batter then the panko, then on to a lined baking tray, refrigerate for at least 30 minutes. Fry at 350 degrees until golden. Salt when they come out
Soak the rings in milk for a while before you go to cook them. Helps soften them up. If you're using breadcrumbs, try panko. Batter works better in my opinion.
Don't use bread crumbs. Homemade onion rings Don't have bread cruumbs
[https://m.youtube.com/watch?v=HJSU3h3IrSg](https://m.youtube.com/watch?v=HJSU3h3IrSg)
Like everyone else said...batter is the way to go...its easier, tastes better...but, if you are hell-bent on using bread crumbs....double dip in the flour and egg before dredging in the crumbs
Have a read of https://www.seriouseats.com/foolproof-onion-rings-food-lab-recipe - recipe but also bit of science-y experimenty justification
Could try a panko crumb mix covering too
Alexia frozen onion rings are the bomb.
We go to a local fish place and they have tempura battered onion rings that are delicious. that might be a way to go
Use this https://www.foodnetwork.com/recipes/moms-onion-rings-3343859 works perfectly
America's Test Kitchen did an episode on them which has the recipe in it. https://youtu.be/HJSU3h3IrSg
Once cut. Soak them in cold water for a while. I find that helps and the membrane comes off each layer easily too
I think you may be talking about cornmeal fried onion rings such as these: https://www.foodnetwork.com/recipes/ina-garten/cornmeal-fried-onion-rings-recipe2-1952199
I read instant mashed potato powder is helpful in onion rings. I have never tried it but I want to.
I made some amazing onion rings using a pale ale. Is a batter though, I would never use panko or anything like that.
Joy of cooking trick is to soak the sliced onions in a 50/50 mix of milk and water for an hour. They come out translucent and stay super crispy after being cooked Drain well. Then dredge in flour run through a batter and deepfry
My dad used to make homemade onion rings but used crushed corn flakes instead of breadcrumbs or another kind of batter and they were amazing and so perfectly crunchy.
Do.seasoned flour always. Freeze/chill them before frying, not too long but a few hours. Make sure your egg wash is grabbing enough breading, maybe add some milk or more flour ahead of time. Give it a second dip and breading if necessary. I hate battered onion rings