Slice onions thin…about 1/4 inch and separate into rings. Soak for about an hour in sweet milk.
Mix plain flour with lots of salt and lots of coarse black pepper. Shake the onion rings in a bag with the flour. Fry in deep hot oil just until light brown.
Drain on brown grocery bags covered with paper towels.
This makes a very light crispy ring.
Eat them right away. They don’t hold well.
For years on end. Alot of the restaurants around here use it! Not sure how wide spread the availability is though, since the product is made in Marshall, Michigan.
Other uses: Fried Chicken (I add a little extra cayenne, paprika and black pepper to the mix). Fish n Chips, use soda water instead of beer for a lighter mix.
Uncle Vic: Since you posted this site, I assume you have use it?
Paul E. Smith
Drakes Crispy Fry Mix (Mixed with beer).
Thanks for the post. I believe about everyone enjoys good onion rings and what you posted was informative and sounds very good.
Paul E. Smith
This recipe comes from William Rice’s book "Steak Lover’s Cookbook". Even if you aren’t into steak, he has many other recipes for "before, with and after" the main dish. Everything that I’ve made from this book has been yummy. His Orange Beef is very good. (I SWEAR I am no relation to Mr. Rice and wouldn’t know him from Adam!!!)
These are very much like the real onion rings you get in a good steakhouse where you wish they gave you more than one or two on top of your steak. They are perfect! Anyway, here goes:
1 large very sweet onion
1 1/2 cups all-purpose flour
1 t salt
1/4 t freshly ground black pepper
1/8 t cayenne pepper
1 1/2 cups buttermilk
Vegetable oil for frying
Popcorn salt, to taste
1) Peel the onion, removing the tough outer layer with the skin. Slice into rings about 1/2" thick. Separate into rings. Use the centers also.
2)Combine the flour, salt, black pepper, and the cayenne in a shallow bowl. Stir to mix. Pour the buttermilk into another bowl.
3) Dredge the rings, a few at a time, in the flour mixture, shaking off the excess flour and set them onto a baking sheet. One or two at a time, immerse the onion rings into the buttermilk. Remove and dredge again, shaking off the
excess flour mixture. Transfer to the baking sheet. Repeat with all the rings.
4) Mr. Rice recommends frying in a cast-iron skillet in 1/2-1" oil. Fry a few at a time at 375F. Cook turning once, until deep golden brown a total of about 3 minutes. Drain on a brown paper bag. Wait until the oil returns to 375F
before continuing. While still hot, add popcorn salt to taste. Serve at once or place on an ovenproof platter and keep warm in a 200 F oven.
I used a deep fryer and they came out very well. Using either method, don’t crowd the pan. The use of the very fine salt really makes a difference.
And do check out the book, you won’t be disappointed. ENJOY!!!
Make a loose biscuit dough. You can add different flavours if you like, such as bbq, cajun, old bay etc.
If there’s a problem with any alcohol, try club soda, or, for a bit of sweetness, 7-UP.
pancake mix w/ beer as the liquid.
Beer and flour. Mix together, dip sliced onion rings and deep fry. Can’t get easier than that. I saw this recipe in the newspaper many years ago.
An easy recipe for Thin Flaky Onion Rings – easy to make 10 minutes give or take.
DRY Mix 1 cup flour
1 TBL salt
1 tspn black pepper
1/8 tspn red cayenne pepper (optional)
� tspn baking powder
Mix up dry real well and put in to a bowl
Peal & slice mild sweet onion into 1/4 to 3/8 wide rings
Pre heat skillet to medium high heat with enough cooking oil (� deep) to cover rings .
Put some lemon lime softdrink (i.e 7-Up) (not diet) into another bowl- enough to dip & cover rings in.
Take onion rings and dip , a few at a time, in the 7-Up and then put in dry mix bowl and drag & shake them with a fork around until lightly coated with dry mix. The dry mix coating should resemble the powdered coating on sugar powder coated doughnut.
Drop the coated rings into the pre heated cooking oil and fry , turning once, until golden yellow in color – this usually takes less than a minute or so — some of the coating will fall of in the cooking process-this is normal. Put onto plate with towel paper to absorb excess oil before eating.
There are plenty of recipes on the web for thick battered coated onion rings too if that’s what you’re looking for.
Salt and Pepper to taste.
Fry Them up.
I think this is similar to the OR’s they serve at Cheddars which I happen to like. At times I like a good beer battered ring but this one is pretty light and works great with a good mild tasting onion.
Anyone have a simple recipe for fried onion rings at home?
Onion Ring Recipe
You must be logged in to reply to this topic.