The Amish Cook Old Fashioned Crunchy Onion Rings Recipes

THE AMISH COOK: CRUNCHY ONION RINGS

Steps:

• Pour one inch oil into a deep frying pan, heat to 375 degrees. Beat egg then add rest of ingredients. Cut onions in ¼-inch rings. Separate rings and dip into batter, one at a time, then drop into hot oil. Fry until golden brown; flip and continue to fry other side. Place onto a paper towel-lined platter.

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.

MAKING CRISPY ONION RINGS

Steps:

• Whisk together flour, cornstarch, dry potato flakes, and cayenne pepper in a large bowl. Whisk in club soda to make a smooth batter.
• Place panko bread crumbs in a shallow bowl.
• Heat oil in a deep fryer or large saucepan to 350 degrees F (175 degrees C).
• Place a few onion rings at a time into the bowl of batter and turn to coat all sides with batter.
• Remove onion rings from batter and place into pan of panko bread crumbs; turn to coat completely with crumbs.
• Cook a few rings at a time in the hot oil until golden brown, about 2 to 3 minutes.
• Transfer to a cooling rack set over paper towels to drain. Season with salt to taste and serve.

CRISPY ONION RINGS

Steps:

• Put the onions in a large bowl and cover with milk. Let soak for 30 minutes.
• Meanwhile, using a fine-sieve over a large bowl, sift together the flour, baking powder, 2 teaspoons salt, chili powder, and cumin, if using. Stir in the beer until a smooth batter is formed. Set aside.
• Drain the onions and transfer to a paper towel-lined baking sheet. Blot the onions with paper towels until dry.
• In a large, wide heavy-bottomed pot, pour in the oil to a depth of about 2 inches. Place over medium heat and heat to 400 degrees F. (The oil must be heated to 400 degrees F. since the temperature drops oil to about 375 degrees F. when the onions are added.)
• Working in batches, transfer about 8 to 10 of the onions to the batter and mix to coat well. Using tongs, pull several of the onions out of the batter, and let any excess batter fall back into the bowl. Carefully add to the oil and fry, flipping once, until golden brown and crispy, about 3 1/2 minutes per batch. Using the tongs, transfer to a dry paper towel-lined baking sheet to drain. Sprinkle with salt to taste. Repeat with the remaining onions. Serve immediately.

OLD-FASHIONED DEEP FRIED ONION RINGS

Steps:

• Heat the oil. Add the oil to a heavy-bottomed Dutch oven or deep skilllet and heat to 350°F. Preheat oven to 200° to keep onion rings warm.
• Make the batter and breading. Add the eggs and evaporated milk to a medium bowl and mix well. Add the flour to another medium bowl and season well with salt and pepper.
• Bread the onion rings. Dip in the liquid mixture, then flour mixture. Soak onion rings in the batter, then dredge in the flour until coated well. Repeat with a handful of the rings.
• Fry. Once the oil has heated to 350° drop the onion rings in carefully. Move around with a frying spatula so they don't stick together. Fry for about 3-5 minutes. Turn if needed.
• Continue in batches until done. Keep warm in a warm oven while you continue cooking the rest of the onion rings. Serve immediately.

OLD FASHIONED FRIED ONION RINGS

Steps:

• 1. Heat the oil in a deep-fryer to 365 degrees F.
• 2. Seperate the onion slices into rings, and set aside. In a small bowl, stir together the flour, baking powder and salt.
• 3. Dip the onion slices into the flour mixture until they are all coated; set aside. On another paper plate put the seasoned bread crumbs on it, set aside.
• 4. Whisk the egg and milk into the flour mixture using a fork. Dip the floured rings into the batter to coat, then let drip a little.
• 5. Transfer a few at a time to the seasoned bread crumbs, and coat the rings best you can with the bread crumbs.
• 6. Fry a few at a time for about 2 to 3 minutes, or until golden brown. Remove to paper towels to drain, salt if you wish.

OLD FASHIONED ONION RINGS RECIPE - (4.6/5)

Steps:

• 1.Heat the oil in a deep-fryer to 365 degrees F (185 degrees C). 2.Separate the onion slices into rings, and set aside. In a small bowl, stir together the flour, baking powder and salt. 3.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. 4.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. Suggestions: FOR NO MESS - I put the flour mix into a big resealable bag, throw all my onion slices in and shake really well until they're all coated. Then take the onions out, add the milk/egg to the bag and stir well. Add the onions a handful at a time, seal bag and mush the bag until all slices are coated, take out with tongs and put on wire rack over foil or wax paper...then put my Panko breadcrumbs into a big tupperware bowl, add the onions a handful at a time (with tongs), put the lid on and shake shake shake. Put the onions from the bowl directly into the hot oil with clean tongs, woo-hoo no mess!!!