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Old 01-29-2008, 08:07 PM   #1
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ISO Onion rings how-to?

Searched, but couldn't find anything. Head me in the right direction if there is an existing thread.

Anyway... What is the trick to keeping the batter on the onion? I've tried numerous times with different types and consistancies of batter and it all ends up falling off. Now, I'm not talking about when I'm coating them... batter stays on fine. When I put them in the oil though, the batter starts coming away. By the time I take them out there's less than half the batter left on them and I'm stuck eating deep fried onions lol.

Does anyone make their own onion rings? What's your recipe?

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Old 01-29-2008, 08:16 PM   #2
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Dredge in flour first, then go into your batter. Also, make your batter a little on the thick side.
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Old 01-29-2008, 09:17 PM   #3
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And make sure the oil temp is high enough! I made that mistake once, yuk!

They actually have a place out here called Hackney's that people love (I don't, not even close, made me sick eating their onion rings) where they fill the basket on the deep fryer with their homemade onion rings (I mean pack them in there), fry it, then dump it as a 'brick' onto the plate and serve it to you.

There was soo much grease in it, I wondered how they had enough left in the fryer to do another batch!
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Old 01-29-2008, 09:22 PM   #4
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I make a batter out of equal parts of flour and beer - set on counter for 3 hours.

Cut onions into rings and stick in freezer for about 30 minutes.

Flour onions, dip in batter, and fry. I like my onion rings really crispy so by the time mine are done enough sometimes the onion is "melted". Freezing helps me keep some onion in there.
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Old 01-29-2008, 09:43 PM   #5
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mmmmm.... bloomin onion
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Old 01-30-2008, 01:41 PM   #6
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Quote:
Originally Posted by kitchenelf View Post
Cut onions into rings and stick in freezer for about 30 minutes.
Aaah nice tip about freezing the onions!
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Old 01-30-2008, 02:09 PM   #7
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Anyone else actually prefer onion rings to be breaded rather than battered?
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Old 01-30-2008, 02:41 PM   #8
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Elf, we are going to do a Superbowl Sunday blow it out with the Fry Daddy.

Gotta try your recipe.

Love the idea of making the rings very cold before frying. It would, I suppose, give you a well cooked coating without the inside onion being uselessly overdone.

Thanks for the tip.
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Old 01-30-2008, 03:18 PM   #9
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One tip I have seen before is to soak the oinions in milk before dipping them in the batter.
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Old 01-30-2008, 08:18 PM   #10
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Sounds good guys, gonna try the equal parts beer and flour and freeze them. Also going to make sure oil is hot enough. Is there a particular temp I should be looking for? By the way, I don't have a deep fryer. I just use a regular saucepan.
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