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Makin onion rings

Hehe:001_smile
I'm just excited because I have a batch of onion rings in the making at the moment. It's my first time making some but I am craving them everyday since a good while. The recipe I'm using needs 30-60 minutes rest during the batter creation. lol thats why I will probably make this post in 2 sections because I'm in the resting part now :cursing:

I'm fallowing this recipe for beer batter and added some ground peppercorn to it.

Will tell you guys soon how it was :)
 
yes I took a few. will upload them a little later. Need to go clean that mess in the kitchen now. It was more sport than I though it would be:scared:
 

The Count of Merkur Cristo

B&B's Emperor of Emojis
Hehe:001_smile
I'm just excited because I have a batch of onion rings in the making at the moment. It's my first time making some but I am craving them everyday since a good while. The recipe I'm using needs 30-60 minutes rest during the batter creation. lol thats why I will probably make this post in 2 sections because I'm in the resting part now :cursing:

I'm following http://allrecipes.com/Recipe/beer-battered-onion-rings/detail.aspx recipe for beer batter and added some ground peppercorn to it.

Will tell you guys soon how it was :)
liolo:
As a Chef myself....beer batter is the best, but I especially love :001_tt1: using Vidalia Sweet Onions. :thumbsup:

Christopher
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"[It is the] innovator, experimenter, [and] missionary in bringing the gospel of good cooking to the home table." Craig Claiborne
 
Here we go.

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As you can see on the next image, I don't have much room to cook over here. I often end up having my cutting board or plates on the element I'm not using on the stove top.
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First one in
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I had to add more beer to the batter after the first ones as they were more like onion donuts than onion ring :ohmy:
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I divided the recipe by 2 and this is what I ended up with ..way to much !! I don't know how reheated onion rings taste, but I guess Ill know tomorrow.
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About the recipe, given all the good comments on the recipe site, I must have failed it because I did not find that It was very good. The dough absorbed a lot of oil, too much in my opinion. That probably has something to do with me, I find that it happen very often when I fry stuff that it's not light like it is in the restaurants and always lots of oil absorbed.

Post your tested and approved onion rings recipes now please so that I don't have to do this one again next time I get the onion rings craving :)
 
Ingredients:

•1 1/3 cup all-purpose flour
•1 teaspoon salt
•2 large sweet onions, sliced
•1/4 teaspoon pepper
•1 tablespoon vegetable oil
•2 egg yolks
•3/4 cup beer

Preparation:

Mix together the flour, salt, pepper, oil and egg yolks. Gradually whisk in the beer. Refrigerate the batter 3 to 4 hours before using. Slice onions into rings; separate rings and dip in the batter. Deep-fry in batches in 370° oil until golden brown.
 
thanks Kouros, will try yours next time :D ... guess I should have asked before trying any random recipe off the net
 

Luc

"To Wiki or Not To Wiki, That's The Question".
Staff member
Nice work! I will need to try this!
 
I find that batter fried foods work better in a deep fryer, than pan fried. The food tends to cool on top enough so that more oil is absorbed, this is less of a problem in floured or breaded foods. Also don't drain one batch over another, this will also lead to a overly greasy fry.
 
Did you check the temperature of your oil?
Most of the time if a batter soaks up too much oil it's because it's not hot enough.
 
maxman said:
Did you check the temperature of your oil?
Most of the time if a batter soaks up too much oil it's because it's not hot enough.

No I did not checked the temperature. Was not pratical to install my cooking thermometer on the pan. Next time I will use my fryer with it's own thermostat. To be honest, I though about it but it was due for an oil change and I did not want to do it because it was a bit late.

Thanks everyone !!! those are all good tips. I'm sure it will improve my next batch very much.
 
You may try substituting all purpose flour with rice flour. It doesn't absorb oil as much and produces crispier crust. Much like using corn starch.
 
I love the thin ones as well. I just inherited a deep fryer from my friends move and I think an onion ring loaf is in my future.
 
OK, onion rings and deep frying.

Let's start with deep frying. One thing that you need to do is to make sure your oil is good and hot. That's means a temperature in the range of 350-375 degrees F. It must not be smoking! If it smokes, then it is breaking down and will produce less than desirable results. Ordinary salad oil will do, but peanut oil better tolerates high temperatures. You can filter and save the oil for reuse. Commercial grades oils for deep frying have stabilizers in them to make the oil last longer.

For the best results the food going into hot oil needs to be cold. The temperature differences cause the batter to more quickly crisp up and seal, thereby preventing oil from being absorbed.

There are two different tricks to making sure the food is cold when going into the fryer. One is to refrigerate the food after it is battered and breaded. The other to use ice cold batter. You can do that by filling a pitcher with ice cubes and water, and then pouring off the measured amount of water you need. Work quickly before it all warms up. Best to have the oil hot before you start breading the food.

Mess. The mess can be kept to a minimum by using proper technique to bread the food. The trick is to keep one hand wet and one hand dry. Since I'm right handed, I set up the breading station from left to right. Flour, batter, and final breading medium. The left hand flours the food and tosses it into the batter. Then the left hand pulls the food out of the batter and tosses it into the final breading medium. The right hand covers the food with the breading and removes it to a tray, ready for frying. This method keeps lumps down in the final breading.

I like onion rings that are similar to the frozen ones that you can buy. The recipe is simple. Use the breading technique as outlined above.

A bowl of self rising flour.
A second bowl with a mix of 1 quart buttermilk and three eggs, blended.
A bowl of cracker meal.
Colossal yellow onions that have been peeled and sliced in half, then separated. That gives you rings about a half inch tall.

Here's a recipe for thin onion rings.

A bowl of flour
A bowl with a quart of buttermilk and 3 eggs, blended
A bowl of flour
Bermuda onions sliced very thin, about 1/8 inch.

Flour, batter, flour and straight into the hot oil.

There are also commercial batter mixes that you can buy. Just remember to use iced water when working with them.
 
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Wow ! thanks _JP_, these are solid techniques directions. I appreciated it.
Now I have to eat the pound and a half of onion donuts I have in the fridge prior to trying these new steps :D
 
If you have food that has batter as the final coating, then it should probably go directly into the fryer after battering. Food with breading as the final coating can refrigerated uncovered to cool before it goes into the fryer. In some cases that is preferred because the breading will better stick to the food when it is fried.
 
Back in the day, when I was in cooking school, we found using the soft serve ice cream mix we had worked the best......not sure if you can find that in the public market.....have not made them in ages due to swmbo dislikes most onion product.
 
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