I love onion rings but they may possibly the biggest regular disappointment on menus. Surely someone can still make decent onion rings, but most often they are frozen mashed and extruded onion bits coated in gooey, salty breading. Horrible.
My project this month is to learn to make perfect onion rings and so I have questions and need advice.
I've tried a few times already and had some failures. The first problem I have in the choice of onion. I've tried 2 so far, a walla walla sweet, with a high water content (turned mushy and wet) and a red onion which got tough and was VERY oniony.
What kinds of onions would be best?
The next challenge is the breading. I like them crispy, light and tasty - maybe with a little corn flavor but not a thick batter.
Do you have a great recipe?
My project this month is to learn to make perfect onion rings and so I have questions and need advice.
I've tried a few times already and had some failures. The first problem I have in the choice of onion. I've tried 2 so far, a walla walla sweet, with a high water content (turned mushy and wet) and a red onion which got tough and was VERY oniony.
What kinds of onions would be best?
The next challenge is the breading. I like them crispy, light and tasty - maybe with a little corn flavor but not a thick batter.
Do you have a great recipe?