An attempt at making onion rings can be an exciting and flavorful kitchen experiment, but it often comes with its own set of challenges and learning curves.
The process typically begins with selecting the right type of onion—sweet onions like Vidalia are often preferred due to their mild, pleasant flavor. The onions are sliced into perfectly uniform rings,
which can be tricky for beginners, as uneven rings can lead to inconsistent cooking. Once the rings are carefully separated, they are dipped into a batter or coating, which is usually a mixture of flour, eggs, milk, and seasonings. Some recipes may include breadcrumbs or cornmeal for added crunch, while others rely on a beer-based batter for a lighter, airy texture.
INGREDINER:My first attempt at onion rings
- 1 large onion,
- 1-1/4 c flour (divided),
- 1tsp baking powder,
- 1 tsp salt,
- 1 large egg,
- 1 cup milk and
- 1 cup bread crumbs (I used Panko). Slice onion into
- 1/4 inch strips.
method:
Place onion slices in large bowl (I used a ziplock bag) and coat with flour. Whisk egg, milk, baking powder & 1 cup flour. Add salt and bread crumbs in a 2nd bowl. Dip the onion rings into the batter and dredge in crumbs. Spritzed veg oil in bottom of pan and on top of rings. 380 for 6-8 minutes. I was out of milk so used buttermilk instead. They turned out so good I couldn’t believe I made them. Will definitely make again and will definitely use buttermilk instead of milk.