D Q Onion Rings Recipes

CRISPY ONION RINGS RECIPE WITH DIPPING SAUCE

Steps:

• Heat a dutch oven over medium heat with 1" of oil (or enough to cover the onion rings). You can use a deep fryer if you have one.
• In a medium bowl, whisk together 1 cup milk with 1 Tbsp vinegar and let sit 5 minutes. Whisk in 1/2 cup sour cream.
• In a separate bowl, whisk together: 1 cup flour, 1/2 Tbsp salt, 1/4 tsp black pepper, and 1 tsp garlic powder.
• Separate the onion rings and dip each ring in the milk mixture, then dredge with flour. (I used a fork to transfer from the wet bowl to the dry bowl so my hands didn't get as gunky). Repeat by dipping in milk mixture a second time and dredging again in flour. Place the finished onion rings on a plate until ready to fry.
• Once the oil is at 375˚F on a thermometer, or hot enough for the onion rings to sizzle, place 3-4 double battered onion rings in a single layer in the hot oil and cook for about 3 minutes, flipping halfway and fry until exterior is crisp and light golden brown. Let onion rings cool on paper towels so soak up any excess oil.

OLD FASHIONED ONION RINGS

Steps:

• Heat the oil in a deep-fryer to 365 degrees F (185 degrees C).
• Separate the onion slices into rings, and set aside. In a small bowl, stir together the flour, baking powder and salt.
• Dip the onion slices into the flour mixture until they are all coated; set aside. Whisk the egg and milk into the flour mixture using a fork. Dip the floured rings into the batter to coat, then place on a wire rack to drain until the batter stops dripping. The wire rack may be placed over a sheet of aluminum foil for easier clean up. Spread the bread crumbs out on a plate or shallow dish. Place rings one at a time into the crumbs, and scoop the crumbs up over the ring to coat. Give it a hard tap as you remove it from the crumbs. The coating should cling very well. Repeat with remaining rings.
• Deep fry the rings a few at a time for 2 to 3 minutes, or until golden brown. Remove to paper towels to drain. Season with seasoning salt, and serve.

COPYCAT DAIRY QUEEN ONION RINGS

Steps:

• Remove the outer layers of the onions. Slice the onions 1/2-inch thick. Remove very small onion rings and reserve for another use. In a shallow dish, combine the buttermilk and water. Mix well. Place the flour in another shallow dish. In another dish, place the cornmeal. Heat the oil in a deep fryer (or heavy, deep skillet) to 370 degrees F. Take the onion rings, one at a time, and dip them in the flour, shaking off any excess. Next, dip them in the buttermilk, then coat with the cornmeal. Carefully drop them into the hot oil and cook until golden brown, turning if needed. Remove the onion rings from the oil and let drain on paper toweling. Serve hot with ketchup or other condiments.

CRISPY FRIED ONION RINGS

Steps:

• In a shallow bowl, whisk the first 5 ingredients. Separate onion slices into rings. Dip rings into batter. In a deep-fat fryer, heat 1 in. of oil to 375°. In batches, fry onion rings until golden brown, 1 to 1-1/2 minutes on each side. Drain on paper towels. Serve immediately.

DAIRY QUEENS ONION RINGS

Steps:

• Slice onions 1/2 inch thick, do not use the very small rings.
• In a large bowl add buttermilk and water.
• Take out rings one at a time and coat them with flour then with buttermilk, and then coat with cornmeal.
• Drop into hot oil and fry till golden.
• Drain on paper towels.