Onion Rings

If you like thin, stringy, crispy onion rings… this one’s for you. I hadn’t had onion rings for over 2 years… years… they were better than I remembered them… and I will be making these again 🙂

Here’s how to make yours…

Thinly slice up 2 medium or 3 small onions… or whatever seems appropriate 😉

Put onion slices into a bowl and add in a cup of buttermilk. Soaking the onion in buttermilk takes that oniony taste out of the onions and leaves them almost sweet. You can do this for about 30 minutes or more depending on what you have time for. Mine sat in the fridge like this, covered, for a couple of hours.

Heat your vegetable oil over med-high heat. In a shallow baking dish measure out a heaping cup full of flour. I used a flour mix that did not contain xanthan gum or baking soda. It was just a mixture of rice flour and potato starch and some other stuff…

Add salt, pepper, and maybe some cayenne pepper if you like…

For your assembly line next to your pan of hot oil on the stove line up a baking sheet with a good dusting of flour, your dredging flour and your bowl of onions.

Once the oil is almost hot start draining your onions over the bowl and then dredging them in the flour mixture.

Use your hands or tongs to coat the onions in flour…

Then transfer them to the floured baking sheet. You can do this with all the onions before you start frying them.

You can test your oil but dipping part of an onion ring into the oil. If it starts bubbling like crazy… it’s ready. Do only enough onions to make one layer at a time in the pan. If you overcrowd it they will stick together and not brown as well. Get a plate with a good stack of paper towels ready to drain them…

These shots were possible thanks to my dearest friend Stacey, who is an ace photographer, sous chef, kid entertainer, taste tester, and conversation parter. She captured this one to prove that the Kitchen Tutor “nose” how to flip some onion rings 😉 One of you will appreciate that, you know who you are…

Anyway… back to the important stuff. Let the onion rings fry until they turn golden brown. Feel free to poke at them and turn them occasionally. Let the excess oil drain off and then transfer to the paper towels.

Season with salt and just try to let them cool off enough that you don’t burn your tongue on the hot oil… just a tip 🙂

Serve them up hot! I made mine along with my baked chicken strips, which will be my next post. I decided to fry the onions and bake the chicken to keep it almost halfway healthy… worked for me!! These were oh, so delicious!! They disappeared in no time!!

Onion Rings
2 medium or 3 small onions, depending on size
1 cup buttermilk (1/2 pint)
1 1/2 cups flour
1 tsp salt
ground pepper
cayenne pepper (optional)
4 cups vegetable oil

Thinly slice onions. Place in a medium bowl and cover with buttermilk. Allow to soak for at least 30 minutes. Heat oil over med-high heat. Place 1 cup flour in shallow dish. Add salt, pepper, and cayenne and whisk to combine. Dust baking sheet with remaining flour. When oil is almost ready start draining onion slices and placing them in flour mixture. Toss to coat. Shake excess flour off and transfer to floured baking sheet.

Test oil by dipping part of an onion ring. If oil bubbles like crazy it’s ready. Fry in small batches so that onions do not clump. Fry until golden brown 5-4 minutes. Stir or turn occasionally. Drain off excess oil and transfer to paper towel lined plate. Salt and enjoy!!

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3 Responses to Onion Rings

  1. Diane Rash says:

    I just love reading your recipes. Let me know if we can print them off and use them later. Thanks for all your work!

    • kitchentutor says:

      Hey Diane! I’m actually working on figuring out some sort of program to add to the blog to make them easier to print. I’m hoping to have it up and running by next week!

  2. Pingback: 6th Month Anniversary!! Giveaway!! | The Kitchen Tutor

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