Onion rings

[Liketobake]

Does anyone have any tips and recipes for making onion rings?

Thanks

:D

[Tyler]

You can try searching for a recipe on one of the websites listed under "Cooking Recipe Websites" on our newly added links (http://www.cookingforums.net/links) page.

[NOCHEF&JUSTLOVESFOOD.YUM]

For what it is worth, Here are the two I use. The "Onion Ring" is from Emeril's show and the surprise Leek recipe is from my buddy Alton Brown. Alternatley, almost any tempura recipe will work. Whether you do it in a big pan, or a fancy fryer, buy a thermometer and don't overload the pan so the temperature goes down. If deep fried foods come out greasy, it is because of the temp:



Big and Crispy Onion Rings




2 cups buttermilk
3 teaspoons hot red pepper sauce
2 teaspoons sugar
2 teaspoons Essence, recipe follows
2 cups all-purpose flour
4 teaspoons baking powder
2 teaspoons freshly ground black pepper
1/2 teaspoon cayenne pepper
1 teaspoon salt
1 large or 2 small Vidalia or other sweet onions
Peanut oil, for frying


Preheat the oven to 250 degrees F.
In a mixing bowl, combine the buttermilk, hot sauce, sugar and Essence and stir to blend.

In a shallow dish combine the flour, baking powder, black pepper, cayenne pepper, and salt and stir to blend.

Peel the onions and slice crosswise into 1/2-inch thick slices. Carefully separate the slices into separate rings.

Position a wire rack over a baking sheet. Dip the rings into the buttermilk and shake off any excess liquid. Working with a few slices at a time, dredge the slices into the flour mixture, shake off any excess, then dip again in the buttermilk and again in the flour mixture. Shake off any excess and transfer to the wire rack. Repeat with remaining onion slices.

Position a second wire rack over a baking sheet and place in the warmed oven. Fill a large, heavy Dutch oven with at least 2-inches of oil and heat to a temperature of 360 degrees F. (Or, alternatively, preheat a deep-fryer to 360 degrees F.) Fry the onion rings in batches, adding only as many rings as will fit without touching in 1 layer, until golden brown and floating on the surface of the oil, 2 to 3 minutes. Remove, using tongs, and transfer to a paper-lined plate to drain briefly, then transfer to the rack in the warm oven while you finish frying the remaining onion rings.

Serve onion rings hot.



Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.

Yield: 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
Published by William Morrow, 1993.




Recipe Summary
Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 3 minutes
Yield: 4 to 6 servings

-----------------------------------------------------------------



Leek Rings





3 quarts oil (peanut, vegetable, or canola)
12 ounces leeks, cleaned and trimmed of dark green parts
1 1/2 cups milk
1 large egg
2 cups all-purpose flour
2 teaspoons kosher salt, plus additional for seasoning

Preheat the oil in a heavy 5-quart pot over medium-high heat to 375 degrees F.
Slice the leeks into 1/2-inch wide rings, separating them 2 layers at a time.

In a medium mixing bowl, whisk together the milk and the egg. In another medium mixing bowl, combine the flour and salt. Divide the flour into 2 separate, shallow dishes and place the milk and egg mixture in a third. Going 1 small handful at a time, dip the rings first into the first flour mixture, then into the milk and egg, and then into the second flour mixture. Working in batches, fry the rings for 1 to 1 1/2 minutes, or until golden brown. Remove the rings to a cooling rack set inside a half sheet pan and allow to drain for 2 to 3 minutes before serving. Season with additional salt, if desired.



Recipe Summary
Difficulty: Medium
Prep Time: 20 minutes
Cook Time: 10 minutes
Yield: 4 servings
User Rating: