Everyone loves a great onion ring! I’m a sucker for an onion ring that isn’t heavily battered that is sweet and crispy. I have been trying to perfect my recipe over the years and I have now decided that milk instead of buttermilk is the way to go. Let me explain. Normally you would soak your onion rings or basically anything you are wanting to fry in buttermilk for a decent amount of time before dredging in your seasoned flour and frying. I’ve done this and things come out great but I find that a delicate onion ring tends to become too coated when using a thick buttermilk and you end up with more coating than onion. This is where the milk comes in. Replace the buttermilk with plain whole milk and let it sit as you would with buttermilk for a good few hours and your onions will come out with just the perfect amount of coating on them.
Use large onions for this recipe as you wan’t substantial slices that aren’t going to disintegrate once fried. I used two large onions for this recipe that I sliced into thin slices (not too thin) with a knife but feel free to use a mandoline for this. Soak in plain milk for an hour or two. Why and hour or two? Because it gives me more time to sit outside soaking up the sun with a gin and tonic 🙂
For the dredge I use plain all purpose flour with a few of my favourite spices incorporated into them. Feel free to use any spices in your seasoned flour but refrain from using herbs as the high heat of the oil will eventually burn them and make your onion rings bitter. I used onion powder, white pepper, smoked paprika and salt.
I’m not a great fan of deep fat frying but I will make an exception for three items. A good battered piece of fish, crispy chips (fries) and onion rings. The rest I’m quite happy to oven bake. Make sure you are using a good quality vegetable oil when frying and never overfill your pot…accidents happen quickly!
Are you itching for some amazing onion rings? I bet you are!!!…
[lt_recipe name=”Crispy Onion Rings” servings=”2 to 3″ prep_time=”20M” cook_time=”30M” total_time=”50M” difficulty=”Easy” summary=”A versatile onion ring for burgers, steaks or just as a snack.” print=”yes” image=”https://darylskitchen.com//wp-content/uploads/2017/05/Onions2-300×200.jpg” ingredients=”2 large Spanish onions;2 cups milk;;2 cups all purpose flour;2 tsp salt;2 tsp white pepper/onion powder/smoked paprika;;Oil for frying;Salt to taste” ]Slice onions with a knife or mandoline. Try keep the onions in rings.;Soak the onions in the milk for at least an hour.;Prepare your seasoned flour by adding the flour, salt, onion powder, white pepper and paprika into a large bowl.;Set up a dredging station and make sure your oil is up to temperature (375 degrees F or 190 degrees C);Transfer a few of your onions into the seasoned flour and make sure they are well coated. Transfer to the hot oil. Add another batch of onions to your flour.;Constantly move your onions around in the oild to ensure they brown evenly and don’t stick. Each batch will take 5 to 10 minutes depending on how crispy you like your onion rings.;Transfer cooked rings to dish and salt while hot.;Continue frying the rings in batches.;Once complete the rings will keep in a warm oven for up to 30 minutes but serving them immediately is best.;[/lt_recipe]
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