Onion Ring recipes, anyone?

[Rowdyboy]

I have a large Vidalia and want crispy, crunchy, light onion rings? Any suggestions?

[wryter2000]

1. Kick

I want to see some recipes, too.

[Maddy McCall]

2. If you can make tempura batter, it's the best.

Look in your cookbook for tempura shrimp, or do a search on the net. If I can find a recipe, I'll post it.

I usually just pick up a box of tempura batter mix at the grocery. I love it on onion rings.

Wish I lived closer so I could help you eat them. :D

[Maddy McCall]

3. Here's one that is very close to the tempura I use on shrimp:

http://www.rlrouse.com/recipes/tempura-onion-rings.html

Ingredients:

Servings: Serves 4 people
5-6 cups vegetable oil
1 egg yolk
1 cup ice water
1 cup cake flour
2 tablespoons cornstarch
2 large white, yellow, or red onions,
thinly sliced

Directions:

Heat the oil to 370 degrees F in a wok or large pot.

In a medium size bowl set over an ice bath, stir the egg yolk with chopsticks or a whisk, then add water, stirring to mix.

Sift the flour and cornstarch into the egg mixture, stirring to mix.

Don't worry about the few remaining lumps in the batter.

Coat the onion rings with the batter, letting the excess simply drip back into the bowl.

Fry the onion rings in small batches in the oil, turning once, until just beginning to color.

Place on paper towels to drain.

Repeat the process, skimming oil off of the tempura batter as necessary until all the onion rings have been fried.

If the oil becomes dark, start over with fresh oil.

Serve right away.

[Maddy McCall]

6. And here's another

Title: Tempura Onion Rings
Categories: Japanese, Vegetables
Yield: 4 servings

1 Vegetable oil, for frying
1 1/2 c Cornstarch
3 Red onions, peeled, sliced
-crosswise to 1/3-inch
Thick (about 1-1/4 lbs.)
1 1/2 c Flour, all-purpose
1 ts Salt, plus more for sprinkl
-ing
1 1/2 c Ice, coarsely crushed
Lemon wedges, ketchup and
- soy sauce, for serving

1. In a deep fryer or large saucepan, heat the oil
the 350F. Meanwhile, put 1 cup of the cornstarch in a
brown paper bag. Add the onion slices and shake well
to coat. Transfer the coated onion rings to a large
baking sheet.

2. In a large bowl, mix the remaining 1/2 cup
cornstarch with the flour and 1 teaspoon salt. Add
1-1/2 cups of cold water all at once into the flour
mixture. Stir vigorously with chopsticks or a fork to
be pieces of ice and lumps the size of a nickel in the
batter.

3. When the oil is hot, add as many coated onion rings
to the batter as will fit comfortably in the fryer;
you will have to do this in about 5 batches: Using
chopsticks or a large fork, life the rings to the hot
oil and separate any that cling together. Fry the
onion rings until golden brown all over, about 3
minutes. Transfer to paper towels or a paper bag to
drain well. Repeat with the remaining onion rings and
batter. Sprinkle the onion rings with salt if desired.
Serve hot, warm or at room temperature with lemon,
ketchup or soy sauce. Serves 4 to 6. Food & Wine,
June, 1991.

[Raster]

4. From Gourmet magazine: Onion Rings

1 scant cup all purpose flour plus extra for dusting
1 cup beer
2 Vidalia onions, peeled and cut crosswise 1/3-inch thick and separated into rings
Vegetable oil for deep frying

Put the flour into a bowl and make a well in the center. Pour the beer into the well and whisk until the mixture is just combined. Strain the batter through a sieve into a clean bowl and let it rest, covered, for 1 hour.
Dust the onion rings with the additional flour, shaking off the excess, and coat them with the batter. Working in batches, fry the onion rings in 2 inches of preheated 370 degrees, oil until they are golden. Transfer them with a slotted spoon to paper towels to drain and sprinkle them with salt to taste.

[tridim]

5. I don't have a recipe

But here's what I do..

Flour, salt, baking powder, pepper, cayenne pepper, whatever else you want.. Then soak the rings in buttermilk, dredge with flour mix and fry at a high temp.

Wet batter and eggs make O-rings heavy and yukky IMO.

Edit: Where'd you get Vidalias this late?

[Rowdyboy]

11. Thanks....Well, I'm in Mississippi and they're available over

several months-at least the markets call them Vidalias...They sure are delicious.

[Raster]

7. Spicy Onion Rings

2 large yellow onions
Salt
Cayenne
1 12-ounce can beer
1 cup of flour, sifted
Tabasco
Oil

Slice off ends of onions and peel off the skins. Slice into 1/2-inch rings. Place rings in a bowl of ice water and let sit. In separate bowl whisk together beer and flour. Season with salt, cayenne, and a dash of Tabasco. Whisk together. Dry onion rings on paper towels then dip into batter. Heat oil in a large kettle to 375 degrees. Dip dried onion rings in batter. Fry onion rings until brown and crispy. Serve

[DrWeird]

8. Can they be cooked without a deep fat fryer?

Can you just use a large frying pan?

[Rowdyboy]

12. I'm not sure, but be careful...grease burns are nasty.

[rob-ok-vin]

9. Best I know of.

Taken from Marlboro Cook book

Beer Batter Fried Onion Rings

1 cup flour
1t salt
1 12oz can lite beer
1/4-1/2t Tabasco sauce
3 large spanish onions
flour
vegitable oil

Combine flour salt and beer; let stand until light and bubbly. Add tabascoand let stand several hours or over night if possible. Cut onions into 1/2" slices and seperate into rings. Dip in flour then to beer mixture and back into flour.
Heat at least 1" oil in a large pot, heavy skillet or deep fryer (375) Fry battered onions a few at a time until golden brown, about 2 minutes, turning once. above makes 4-6 servings.

Note: Mushrooms, peppers and other veggies do very well with this batter as well.

Hope you enjoy, My family love them every time I make them. As the cook I cant make them fast enough and generally get to eat very few.

[Rowdyboy]

10. Thanks, everyone, Sounds like some great choices....

Now to clean the kitchen ;(