Give Your Tastebuds a ‘Ring’!

There are times when I REALLY want (dare I say need) fried food but I just don’t have the time to make myself. I’m talking about stuff like doughnuts, fried chicken and my absolute favorite greasy treat, onion rings. I may not always have time to turn that frier on, but when I do nothing beats those homemade, piping little golden rings.

Onion rings can vary greatly from sweet to savory and breaded to crunchy depending on the type of onion you use and how you make the batter. For a sweeter taste I suggest you use sweet onions like a Vidalia onion or Walla Walla. For a stronger onion “kick” you might want to try a Texas or Yellow onion. I’ve never tried them made with red onions but my guess is that they’d be delicious too.

Onion straws or stings are SUPER thin sliced onion rings bunched and fried together without a batter just a crunchy coating. Like the best onion rings, onion straws should be fried in HOT oil, drained very well and served hot and crispy.

Please note that onion rings exist to please our taste buds and are not to be considered a healthy nutritious food in any way shape or form. That being said, the following recipes can be use for appetizers, topping, side dish, or, in my case, the best snack ever.

NOTE: you can substitute soy milk for buttermilk and the taste is only slightly different. The buttermilk helps tame some of the bite in the onion the soy milk, not quite as much.

BASIC ONION RINGS (dairy or pareve)

3 to 4 large Spanish onions or sweet onions, cut into 1/4 inch sliced rounds

1/2 cup flour

3/4 teaspoon salt

1/8 teaspoon pepper

1/2 teaspoon baking powder

1 egg, well beaten

1/2 cup milk or non dairy substitute

oil for deep frying

Separate the sliced rounds into individual rings. In a bowl, combine flour, salt, pepper and baking powder. In a small bowl combine the egg and milk and whisk to combine. Add egg mixture to the flour mixture and mix to combine. In a deep fryer or deep saucepan heat the oil to 350 to 400. Dip the onion rings into the batter and then fry until the rings are golden brown on both sides, turning them over if necessary. Remove immediately, drain on paper towels. Sprinkle with salt to taste and serve. Serves 6 to 8.

CORNMEAL ONION RINGS (dairy or pareve)

3 to 4 large sweet onions, peeled and sliced 1/4 thick

1 1/2 cups flour

1/4 cup cornmeal

1 tablespoons onion powder

2 teaspoons salt

1 1/2 cups milk or non dairy substitute

1 egg

1/2 cup water

2 cups panko bread crumbs (or toasted regular bread crumbs)

In a bowl combine the flour, corn meal, onion powder, salt, milk, egg and water. Whisk to combine. Let the batter rest at room temperature for 10 minutes.

Once you make the batter, let it sit on the counter top for about 10-15 minutes to thicken up. Heat your oil to 375 to 400. Dip the onion rings, one at a time, into the batter and then into the bread crumbs. You can make all the rings then fry them. You can dip all the rings in the batter but dip them individually into the crumbs. They will clump and you don’t want that. Flip them when they start to get golden to make sure that both sides are cooked evenly. Drain on paper towels. Season with salt to taste and serve immediately. Serves 6.

Modified from bhg.com

BEER BATTER ONION RINGS (pareve)

2 large onions cut into 1/3 to 1/2 inch rings

1/2 cup flour

1/4 cup cornstarch

2 tablespoons mashed potato flakes

cayenne pepper to taste

1 teaspoon salt

1 cup beer

2 cups panko crumbs (or more if needed)

oil for frying

salt

In a bowl combine the flour, corn starch, potato flakes and cayenne. Add the beer and mix to combine but don’t over mix. The batter will be bubbly, just keep stirring. After about 2 minutes set the batter aside to sit for 15 minutes. Heat the oil. Dip the rings, one at a time into the batter then dip them (both sides) into the panko crumbs.  Fry until the rings are golden. Drain on paper towels, sprinkle with salt and serve hot. Serves 4.

Modified from southerncooking.com

SIZZILING BUTTERMILK ONION RINGS (dairy)

2 to 3 large onions cut into 1/4 to 1/3 inch rings

1 1/2 cups buttermilk

2 cups flour

1 1/2 teaspoons sea or kosher salt

1 teaspoon black pepper

1 teaspoon chili powder

1/2 teaspoon oregano

Oil for frying

In a large glass bowl combine the onions and buttermilk. Toss to coat the onions with the buttermilk and let them sit, coated for 10 minutes.

In a bowl combine the flour, salt, pepper, chili powder and oregano. Divide the flour mixture. Place half of the flour mixture in a 9X9 pan and the in a re sealable plastic baggie.

Heat oil in a large pot or deep fryer. Remover the onions from the buttermilk and put them in the re sealable plastic bag with 1/2 the flour (save the buttermilk in the bowl. Shake to coat the onion rings. One at a time dip each onion ring back into the buttermilk and then dredge them in the remaining flour in the pan. When all the rings are coated fry in the oil until golden turning once after about 2 minutes to make sure that both sides are cooked. Drain on paper towels, season with salt and serve immediately. Serves 4.

Modified from epicurious.com

ONION STRINGS (dairy or pareve)

1 to 2 large onions

2 cups buttermilk or non dairy substitute

2 cups flour

2 teaspoons salt

1/2 Teaspoon cayenne Pepper

1 quart oil

pepper to taste

Slice the onions very thin. Place the sliced in a glass 9X13 baking pan and pour the buttermilk over the top. Cover with plastic wrap and refrigerate for 1 hour.

In a large bowl combine the flour, salt and cayenne pepper. Heat the oil in a deep fryer or deep pot 375. Place a handful of onions into the flour mixture and toss to coat lift and shake off the extra flour. Drop the clump into the hot oil. Fry the clump for 2 to 3 minutes until they are golden brown. Remove and drain on paper towels. Repeat with the remaining onions. Season with salt and serve. Serves 3 to 4

CRUNCHY ONION STRAWS (dairy or pareve)

2 large onions sliced VERY thin

1 1/2 cup buttermilk or non dairy substitute

2 cups flour

1/2 cup panko bread crumbs

1 1/2 tablespoons garlic powder

1 1/2 tablespoons salt

1 teaspoon black pepper

1 teaspoon cayenne

oil for frying

salt

Heat oil in a deep fryer or deep pot. In a glass bowl combine the onions and buttermilk and toss until combined. In another bowl combine the flour, panko crumbs, garlic powder, salt, black pepper, and cayenne. Place a handful of onions into the flour mixture and toss to coat lift and shake off the extra flour. Drop the clump into the hot oil. Fry the clump for 2 to 3 minutes until they are golden brown. Remove and drain on paper towels. Repeat with the remaining onions. Season with salt and serve. Serves 3 to 4.

Submitted by Cary Reinhard East Chicago IL

© Eileen Goltz Onion Rings 13a