Onion Rings
The biggest annual sporting event is coming up this weekend… Super Bowl! Every year, I like sharing different recipes to highlight it like Zucchini Sticks, Salsa, Chicken Wings, Tacos, Dips, Egg Rolls, Potato Skins, Jalapeño Poppers, Sweet Chili Chicken Bites, etc. If you’re hosting, I’m sure you can make at least one of them.
Another recipe that should be on that list is my Onion Rings! They’re so delicious! With a smooth and tasty batter, they are perfect to serve as is, along with ketchup or as a side dish for your burgers, steaks, fried seafood, sandwiches, and so on.
Originally from the United Kingdom before becoming popular in North America, this deep fried recipe is inexpensive to make just like French Fries. Now if you go to a burger joint and want Onion Rings instead of fries, they will charge you extra for them. Isn’t that crazy or what! That’s the reason why I started making them at home over 25 years ago and never ordered any since then…
Some like to soak the Onion Rings in cold water so they taste milder with some sweetness in the background. I love the strong flavor of them therefore I don’t bother with it. If you want yours the other way, soak them for one hour prior to dredging them in batter and breadcrumbs.
For one big onion, I use 2 cups of Panko® breadcrumbs. I keep 1 1/3rds cups coarse and grind the rest in a spice grinder. I find it adheres better plus it gives some crunch from the coarse breadcrumbs.
Extra crispy, golden and delicious, these Onion Rings are so amazing! You can serve them on their own, with a dipping sauce or as a side. Don’t be surprised that after you make your first batch, you might turn your back on those burger joints charging extra cost…
Bon Appétit!
Here are several more great finger food recipes for you to enjoy…
– Pepper Jack Cheese Sticks
– French Fries
– Baked Chicken Drumettes and Wings
– Sombrero Pizza
– Spicy Beef Nacho Supreme
– Pull-Apart Garlic Bread
and for even more side dish recipes, click on this link… Recipe Category • Sides & Vegetables
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Onion Rings
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Ingredients
- 1 cup unbleached all-purpose flour
- 1/3 cup cornstarch
- 1 tsp. granulated sugar
- 1 tsp. baking powder
- 1/2 tsp. hot paprika `
- 1/2 tsp. garlic powder
- 1/2 tsp. onion powder
- 1/2 tsp. ground Himalayan sea salt
- 1/2 tsp. freshly ground black pepper (I always use mixed peppercorns)
- 1 1/3 cups cold beer
- 1 large onion, sliced into 1/2-inch
- 2 cups Panko® breadcrumbs
- 4 cups canola oil, for frying or as needed tips & tricks
Directions
- In a mixing bowl, add flour, cornstarch, granulated sugar, baking powder, hot paprika, garlic powder, onion powder, ground sea salt and freshly ground black pepper.
- Whisk to blend before pouring in beer. Whisk until the batter is nice and smooth; let it sit for 15 minutes.
- Meanwhile, slice an onion to ½-inch thick and separate every layer into rings.
- In a shallow dish, add about 1 1/3 cups course breadcrumbs and grind the remaining 2/3rds; stir and set aside.
- 15 minutes later, dip one ring at a time in the batter making sure it’s very well coated and hold it to let the excess batter drip off.
- Transfer it to the breadcrumbs and toss it around so it’s well coated. Put it on a plate while working with the others.
- In a heavy bottom skillet, heat up the oil until it reaches 375ºF/190ºC.
- Working in batches, fry the onion rings for 1 to 2 minutes or until golden, flipping them halfway.
- Transfer them on a plate or baking sheet lined with paper towels to absorb any excess oil while frying the others. Serve them immediately.
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