Onion rings...

OmManiPadmeOmelet said:

Dad bought a really hyooge onion that he wants made into onion rings!
I have a deep fryer but I've never tried that yet.

Will be googling for recipes but does anyone have any tips/tricks for
making them? :-)

Soak in buttermilk with 5 ice cubes, drain and shake in a bag
with Hill Country Fare [Spicy] Catfish breading (in the blue
bag).

-sw

Quoted message said:

Quoted message said:

Dad bought a really hyooge onion that he wants made into onion rings!
I have a deep fryer but I've never tried that yet.
Will be googling for recipes but does anyone have any tips/tricks for
making them? :-)

Soak in buttermilk with 5 ice cubes, drain and shake in a bag
with Hill Country Fare [Spicy] Catfish breading (in the blue
bag).

Are the ice cubes to water down the buttermilk, or just make it really
cold?

In article <[email hidden]>,

OmManiPadmeOmelet said:

Dad bought a really hyooge onion that he wants made into onion rings!
I have a deep fryer but I've never tried that yet.

Will be googling for recipes but does anyone have any tips/tricks for
making them? :-)

TIA!

If you have sourdough starter, Nancy Silvertons recipe is the very,
very, very best. Starter plus club soda. Shake the cut up onions in
flour, dip in batter, deep fry. They are crispy and heavenly.

marcella

In article <[email hidden]>,

OmManiPadmeOmelet said:

Will be googling for recipes but does anyone have any tips/tricks for
making them? :-)

Half flour nad half cornstarch, season well with salt, pepper,
paprika and cayenne and use beer as the liquid for the batter. Very
tasty.

Regards,
Ranee

Remove do not & spam to e-mail me.

"She seeks wool and flax, and works with willing hands." Prov 31:13

http://arabianknits.blogspot.com/
http://talesfromthekitchen.blogspot.com/

"OmManiPadmeOmelet" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Dad bought a really hyooge onion that he wants made into onion rings!
I have a deep fryer but I've never tried that yet.

Will be googling for recipes but does anyone have any tips/tricks for
making them? :-)

TIA!
--
Peace!
Om

I slice the onion then freeze the rings, I find they are much easier to
batter when frozen.

"Knit Chic" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"OmManiPadmeOmelet" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Dad bought a really hyooge onion that he wants made into onion rings!
I have a deep fryer but I've never tried that yet.

Will be googling for recipes but does anyone have any tips/tricks for
making them? :-)

TIA!
--
Peace!
Om

I slice the onion then freeze the rings, I find they are much easier to
batter when frozen.

I've heard of that trick! Thanks for reminding me.

kili

"OmManiPadmeOmelet" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Dad bought a really hyooge onion that he wants made into onion rings!
I have a deep fryer but I've never tried that yet.

Will be googling for recipes but does anyone have any tips/tricks for
making them? :-)

TIA!
--
Peace!
Om

A friend told me tried a recipe from a TV chef that some people think it's
trendy to denigrate, so I won't mention his name. Onion rings with some sort
of hot sauce/buttermilk batter. She said they were really tasty. I found a
link at Google, but I can't get the Food Network site to respond. Maybe
it'll work for you:
http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_24239,00.html

Abe said:

Quoted message said:

Quoted message said:

Dad bought a really hyooge onion that he wants made into onion rings!
I have a deep fryer but I've never tried that yet.
Will be googling for recipes but does anyone have any tips/tricks for
making them? :-)

Soak in buttermilk with 5 ice cubes, drain and shake in a bag
with Hill Country Fare [Spicy] Catfish breading (in the blue
bag).

Are the ice cubes to water down the buttermilk, or just make it really
cold?

To make it cold. It supposedly keeps them crisp.

-sw

OmManiPadmeOmelet said:

Dad bought a really hyooge onion that he wants made into onion rings!
I have a deep fryer but I've never tried that yet.

Will be googling for recipes but does anyone have any tips/tricks for
making them? :-)

TIA!
--

I love to make them - peel & slice - separate into rings - put into
water with ice cubes in it, in the fridge, to crisp them up, for a few
hours.

Shake the water off; dip them in flour, then in beer batter (here's my
recipe):

Onion Rings Nancy Dooley

2 1/4 C. flour
1 tsp. baking powder
1/2 tsp. salt
20-24 oz. room temperature beer

Cut the rings and put them in ice water for at least 3 hours (use ice
cubes and water, and put the container in the fridge).

Oil temp should be at least 375 deg. F. - in my big electric frypan,
400 worked better because I cut the rings fairly thin.

Drain the rings and shake them in a bag of flour until they're
well-coated. Submerse in the beer batter and drop in the oil. Fry
until light brown, turning once. Keep warm on a rack on a cookie sheet
in the oven - salt just before serving.

For freezing, lay out on a rack until fully cool. Place carefully in
plastic freezer bags. To reheat, put in a pan in a single layer in the
toaster oven at about 350-400 deg. F. - they take only a few minutes
to brown.

Note: I don't put them on paper towel, because whatever grease may
drip off, gets on the paper towel and gets right back on the onion
rings. Opinions on this differ, of course.

Enjoy!

"Nancy2" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

OmManiPadmeOmelet said:

Dad bought a really hyooge onion that he wants made into onion rings!
I have a deep fryer but I've never tried that yet.

Will be googling for recipes but does anyone have any tips/tricks for
making them? :-)

TIA!
--

I love to make them - peel & slice - separate into rings - put into
water with ice cubes in it, in the fridge, to crisp them up, for a few
hours.

Shake the water off; dip them in flour, then in beer batter (here's my
recipe):

Onion Rings Nancy Dooley

2 1/4 C. flour
1 tsp. baking powder
1/2 tsp. salt
20-24 oz. room temperature beer

Cut the rings and put them in ice water for at least 3 hours (use ice
cubes and water, and put the container in the fridge).

Oil temp should be at least 375 deg. F. - in my big electric frypan,
400 worked better because I cut the rings fairly thin.

Drain the rings and shake them in a bag of flour until they're
well-coated. Submerse in the beer batter and drop in the oil. Fry
until light brown, turning once. Keep warm on a rack on a cookie sheet
in the oven - salt just before serving.

For freezing, lay out on a rack until fully cool. Place carefully in
plastic freezer bags. To reheat, put in a pan in a single layer in the
toaster oven at about 350-400 deg. F. - they take only a few minutes
to brown.

Note: I don't put them on paper towel, because whatever grease may
drip off, gets on the paper towel and gets right back on the onion
rings. Opinions on this differ, of course.

Enjoy!

So, in other words, if you put them on paper towels, then eat the onion
rings, you can then reuse the paper towels because the grease has gone back
into the onion rings. Or, do you still see some grease on the towels?

OmManiPadmeOmelet said:

Will be googling for recipes but does anyone have any tips/tricks for
making them? :-)

I haven't made them in ten years, but back then there were two kinds of
recipes: one for the puffy battered kind (almost pancakey), and one
for the crispy cornmeal kind. I vastly prefer the latter.

JoeSpareBedroom said:

So, in other words, if you put them on paper towels, then eat the onion
rings, you can then reuse the paper towels because the grease has gone back
into the onion rings. Or, do you still see some grease on the towels?

Joe Smarty-pants: I'm just sayin' how I does it. I got the tip from
some chef on FN, so that's what I do - if I'm putting them in a warm
oven on a rack, until I have all of them fried, it does help to dry
them off and not stay as greasy as they get on paper towels. There are
two different camps here, and this is mine. LOL.

N.

"Nancy2" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

JoeSpareBedroom said:

So, in other words, if you put them on paper towels, then eat the onion
rings, you can then reuse the paper towels because the grease has gone
back
into the onion rings. Or, do you still see some grease on the towels?

Joe Smarty-pants: I'm just sayin' how I does it. I got the tip from
some chef on FN, so that's what I do - if I'm putting them in a warm
oven on a rack, until I have all of them fried, it does help to dry
them off and not stay as greasy as they get on paper towels. There are
two different camps here, and this is mine. LOL.

N.

That's just plain silly, Nancy. Paper towels do not make the onion rings
greasy. If you see oil on the towels, it's because it LEFT the food. You
think little grease gremlins wait till you look away and shovel grease back
onto the food?

But, the world needs a certain amount of silliness.

Thanks for all the responses guys! :-)

I think I'll try cold beer batter first since I actually have those
ingredients on hand, and won't have to go shopping. <G>

I'll report back after I've given it a shot. I'll make the batter ahead
of time and chill it in the 'frige rather than adding ice cubes, and
make sure the onions are cold as well.....

I'll have to keep the batches small since the fryer is only the 4 cup
size, and I'll start with clean oil. It seems to stay hotter than
previously used oil, and I just fried 4 large squid in there so the oil
is now "fishy".

Time to dump it out.......
--
Peace!
Om

"My mother never saw the irony in calling me a Son of a [censored]"
-- Jack Nicholson

"OmManiPadmeOmelet" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Thanks for all the responses guys! :-)

I think I'll try cold beer batter first since I actually have those
ingredients on hand, and won't have to go shopping. <G>

I'll report back after I've given it a shot. I'll make the batter ahead
of time and chill it in the 'frige rather than adding ice cubes, and
make sure the onions are cold as well.....

I'll have to keep the batches small since the fryer is only the 4 cup
size, and I'll start with clean oil. It seems to stay hotter than
previously used oil, and I just fried 4 large squid in there so the oil
is now "fishy".

Time to dump it out.......
--
Peace!
Om

My son's got 5 friends coming here Saturday to watch "Caddy Shack" for the
138th time. It would be great if you could come here and test these various
recipes. No matter how they turn out, there will be someone who will eat
them. Nothing will go to waste.

"Nancy2" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

OmManiPadmeOmelet said:

Dad bought a really hyooge onion that he wants made into onion rings!
I have a deep fryer but I've never tried that yet.

Will be googling for recipes but does anyone have any tips/tricks for
making them? :-)

TIA!
--

I love to make them - peel & slice - separate into rings - put into
water with ice cubes in it, in the fridge, to crisp them up, for a few
hours.

Shake the water off; dip them in flour, then in beer batter (here's my
recipe):

Onion Rings Nancy Dooley

2 1/4 C. flour
1 tsp. baking powder
1/2 tsp. salt
20-24 oz. room temperature beer

Cut the rings and put them in ice water for at least 3 hours (use ice
cubes and water, and put the container in the fridge).

Oil temp should be at least 375 deg. F. - in my big electric frypan,
400 worked better because I cut the rings fairly thin.

Drain the rings and shake them in a bag of flour until they're
well-coated. Submerse in the beer batter and drop in the oil. Fry
until light brown, turning once. Keep warm on a rack on a cookie sheet
in the oven - salt just before serving.

For freezing, lay out on a rack until fully cool. Place carefully in
plastic freezer bags. To reheat, put in a pan in a single layer in the
toaster oven at about 350-400 deg. F. - they take only a few minutes
to brown.

Note: I don't put them on paper towel, because whatever grease may
drip off, gets on the paper towel and gets right back on the onion
rings. Opinions on this differ, of course.

Enjoy!

Thanks, Nancy. I saved the recipe into my file and gave you the full
credit. I'm going to have to try this.

kili

In article <[email hidden]>,

Nancy2 said:

OmManiPadmeOmelet said:

Dad bought a really hyooge onion that he wants made into onion rings!
I have a deep fryer but I've never tried that yet.

Will be googling for recipes but does anyone have any tips/tricks for
making them? :-)

TIA!
--

I love to make them - peel & slice - separate into rings - put into
water with ice cubes in it, in the fridge, to crisp them up, for a few
hours.

Shake the water off; dip them in flour, then in beer batter (here's my
recipe):

Onion Rings Nancy Dooley

2 1/4 C. flour
1 tsp. baking powder
1/2 tsp. salt
20-24 oz. room temperature beer

Cut the rings and put them in ice water for at least 3 hours (use ice
cubes and water, and put the container in the fridge).

Oil temp should be at least 375 deg. F. - in my big electric frypan,
400 worked better because I cut the rings fairly thin.

Drain the rings and shake them in a bag of flour until they're
well-coated. Submerse in the beer batter and drop in the oil. Fry
until light brown, turning once. Keep warm on a rack on a cookie sheet
in the oven - salt just before serving.

For freezing, lay out on a rack until fully cool. Place carefully in
plastic freezer bags. To reheat, put in a pan in a single layer in the
toaster oven at about 350-400 deg. F. - they take only a few minutes
to brown.

Note: I don't put them on paper towel, because whatever grease may
drip off, gets on the paper towel and gets right back on the onion
rings. Opinions on this differ, of course.

Enjoy!

I use a large mesh screen strainer for draining over a paper towel lined
bowl. :-)

Recipe sounds good, but is the baking powder necessary?
I don't keep that on hand any more since I so rarely bake!
--
Peace!
Om

"My mother never saw the irony in calling me a Son of a [censored]"
-- Jack Nicholson

In article <[email hidden]>,

JoeSpareBedroom said:

"OmManiPadmeOmelet" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Thanks for all the responses guys! :-)

I think I'll try cold beer batter first since I actually have those
ingredients on hand, and won't have to go shopping. <G>

I'll report back after I've given it a shot. I'll make the batter ahead
of time and chill it in the 'frige rather than adding ice cubes, and
make sure the onions are cold as well.....

I'll have to keep the batches small since the fryer is only the 4 cup
size, and I'll start with clean oil. It seems to stay hotter than
previously used oil, and I just fried 4 large squid in there so the oil
is now "fishy".

Time to dump it out.......
--
Peace!
Om

My son's got 5 friends coming here Saturday to watch "Caddy Shack" for the
138th time. It would be great if you could come here and test these various
recipes. No matter how they turn out, there will be someone who will eat
them. Nothing will go to waste.

<lol> Where do ya live?

When we used to have all night long dungeons and dragons games at my
parents house back when I was in college, mom would make hyooge batches
of spiced oven fries. That went over very well!

Clean and slice spuds into fries without peeling them. Coat them lightly
with veggie oil and lay out on cookie sheets so they are not quite
touching each other.

Liberally sprinkle with seasoning salt.

Bake in a 400 degree oven until done. I don't remember the exact time...

Dump into a large bowl.

They were fantastic, and cheep food for us "kids".
--
Peace!
Om

"My mother never saw the irony in calling me a Son of a [censored]"
-- Jack Nicholson

JoeSpareBedroom said:

"Nancy2" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

JoeSpareBedroom said:

So, in other words, if you put them on paper towels, then eat the onion
rings, you can then reuse the paper towels because the grease has gone
back
into the onion rings. Or, do you still see some grease on the towels?

Joe Smarty-pants: I'm just sayin' how I does it. I got the tip from
some chef on FN, so that's what I do - if I'm putting them in a warm
oven on a rack, until I have all of them fried, it does help to dry
them off and not stay as greasy as they get on paper towels. There are
two different camps here, and this is mine. LOL.

N.

That's just plain silly, Nancy. Paper towels do not make the onion rings
greasy. If you see oil on the towels, it's because it LEFT the food. You
think little grease gremlins wait till you look away and shovel grease back
onto the food?

But, the world needs a certain amount of silliness.

Yes, grease gremlins rule when your back is turned.

N.