The Perfect Onion Ring

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Smoky Pig's picture
Smoky Pig
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Joined: 2016-05-17 22:18
The Perfect Onion Ring

I was reading somewhere on this site where Chef Jacob was telling someone about how to make the best french fries. I always made french fries in a similar fashion but left out one of his steps about adding vinegar. Anyway I tested the method and they were the perfect french fry. So thanks Chef Jacob. I also want to make the perfect onion ring. <!--break--> 

Does anyone have a recipe and procedure for the perfect onion ring? The way I make rings now is slicing the rings.Shake them in flour. Put them in the cooler overnight or at least a few hours. Then I make a light batter using just corn flour and water. I dip them in the batter and then coat them with a mixture of AP flour and breadcrumbs. I place them on a sheet pan and then freeze them. When needed I fry them at 335f until the desired color, drain them on a wire rack and serve them. The main problem I have is that the onions don't seem as cooked as I would like. You bite into them and the onion kinda pulls out sometimes. I don't want to cook them until they are too dark and give an off taste and I don't want to lower the temp so they could cook longer(and end up being greasier). I cut the onion slices about 3/8" thick and use yellow onions. 

Any ideas for that perfect onion ring? Any help would be appreciated. Thanks

Chris Klindt's picture
Chris Klindt
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Joined: 2015-12-21 04:11

Hi Smoky Pig,

I do not see anything wrong with your process other than frying temperature, which I think is too low. The low temperature does not fry the onion all the way through and leaves moisture between the onion and batter, more like steamed onion rings.

Also, try changing your first dip before freezing to a starch (corn starch - rice flour ...) before freezing and then follow your recipe.

Chris

 

Smoky Pig's picture
Smoky Pig
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Joined: 2016-05-17 22:18

Thanks, I'll try it out.

jacob burton's picture
jacob burton
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Joined: 2015-05-25 20:37

Hi Smoky,

I like to soak my rings in buttermilk overnight. It gives them a nice texture and makes the breading cling to it better. At this point you can just dredge in seasoned starch and fry, or dredge and batter.

Try making you batter or dredge with a good amount of corn, potato and/or tapioca starch. They all take longer to brown than flour (due to lack of protein). This means you can fry them hot and long without over-browning / burning.

Smoky Pig's picture
Smoky Pig
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Joined: 2016-05-17 22:18

Thanks a lot Chef. I'll be trying your recipe suggestions.

Nina's picture
Nina
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Joined: 2011-06-14 08:06

I rarely make o-rings at home, but when I do try using a sweet onion. A Wala-wala, Strawberry onion or some such sweet water filled onion. The onion rings are very sweet and moist.

"People who love to eat are always the best people." -- Julia Child

Smoky Pig's picture
Smoky Pig
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Joined: 2016-05-17 22:18

Thanks Nina. I'll defintely try those out. I was wondering if a certain onion was best when making rings.

PS Nina, I was speaking with my cousin the other day and we got into a conversation about our names. She said she had never met anyone with her name. In fact neither had I. Her name is Nina.(not to get off topic)

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Nina
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Joined: 2011-06-14 08:06

Hi Smoky, Another Nina! Please say hello for me. Over the years, I have met only a few. Here is a fun little factoid; the word "Nina" is very easy for babies to say. When they begin to speak the progression goes, dada, mama, Nina. 

"People who love to eat are always the best people." -- Julia Child

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