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In this food tutorial learn a simple recipe for making onion rings.
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How to Make Onion Rings
We got another fairly simple recipe here. How about a nice, fried onion ring but not with bread crumbs? It is a nice, light, crisp onion ring. Let’s start off with just one egg and one cup of water mixed together, no seasoning is going in there, just beat it up. I have the salt ready for them when it comes out. That takes care of that and in another bowl, I just put up one cup of plain flour, very simple. So, we’re going to do our, slice the onion. So, I am going to slice the onion. There is the core end, so we’ll start on this up so then and let’s take a little piece off because I don’t want that. And I guess about ¼ of an inch as our thickness nice. And there you have a nice, ring.
So first, we’re going to put the ring in the flour. And let’s make one more— getting more of the oil. The oil is getting hot. The little ones, you don’t have to use but we’ll just put everything in there anyway. And I’ll just toss it around a little. Now, we’re going to take those onion rings and place them in that little mixture of egg and water. And then to remove them, I am not using my fingers because I am going to get full of that mix. I want the onion rings come out with a nice coating, so I retake my fork which I have to locate.
Okay. I like using the fork better than tongs because you lose some of the coating and this touches very little of the onion. So now, we take the onion, put it in the flour. And we’re going to do this again. So, that was flour and then into the egg and water mix and then back into the flour. This is just about the same way as I make my fried chicken, southern fried chicken. Shake it off a little because we just want it lightly coated. Notice we’re not losing if you use your fingers. You’re rubbing all of the flour off of the onion. This way, you don’t lose anything. As soon as we come at the egg into the flour again, we’re going to fry these babies and salt them as soon as they come out.
Okay. Just give it a little toss there. Now, back into the flour, shake it up. Another one, shake it up and we’ll toss it. You have a nice coating on there now. It doesn’t take long to do this. I’m going to do the temperature of the oil, it should be 375. I had my thermometer in there before because I just got finished making some potato chips, so I figured, why waste the oil? And I have the onion around, so I want to make them onion rings. I think we have a nice, light coating on those. Toss a little bit more. Let me check the temperature. Make sure it’s up there like 375 a little more. Let’s go baby go.
375, so I am going to start. Use your favorite oil. I just happen to have like a vegetable oil in it. I didn’t have enough, so I choose some olive oil in with it. There you go and you can make as much as you want. I am just making this one round here. I am using the fork then that tongs. I can handle them better, a little turning this. You see nice. You can feel how quickly they’re going to be. Right now, they cooked at firm. As soon as they get a nice, golden brown color, we’re done.
As you could tell, this doesn’t long at all. Look at that. Not limpid and of course not coated with bread crumbs. You want to taste the onion. I feel that bread crumbs kind of take away the taste of whatever the item is that you’re cooking. So, I use as little as possible on breading. Nice golden brown. We are done. We’ll just shut that flame off. Take these babies out. Put them on the towel. Look how light and crispy they are.
This is the way they should all make onion rings. Not those crappy breaded ones. I hate to say that but that’s the truth because when you eat one of these, you could tell the difference immediately.
Hit it with the salt right away. You want to put some Cajun seasoning on there for a little twist, pepper on there you. You can sprinkle a few things on there, just have it ready. Don’t wait until the onion rings has cooled down. It won’t absorb the seasoning. And there you go. This is a simple, nice, fried onion ring. Look, Light and crispy. I love it.