Uncle Bill's Deep Fried Onion Rings in Batter and Panko Crumbs
"I have tried so many different recipes for Onion Rings and many were very good. However, I was looking for a real tasty, crispier Onion Ring and finally found this recipe posted by BlogChef.
I made some modifications and this is my crispy, crunchy recipe."
photo by Rachiez726570
- Ready In:
- 30mins
- Ingredients:
- 9
- Serves:
-
2-4
ingredients
- 2 cups canola oil, if required (for deep frying, or more)
- 1 large vidalia onions or 1 large regular onion, sliced into 1/4 inch slices and separated into individual rings
- 1 1⁄4 cups all-purpose flour
- 1 1⁄4 teaspoons baking powder
- 1 teaspoon seasoning salt
- 1 large egg, lightly beaten
- 1 cup whole milk, homogenized
- 1 1⁄4 cups panko breadcrumbs (more if required)
- 1⁄2 teaspoon seasoning salt, for sprinkle
directions
- In a deep 8 inch saucepan or a small deep fryer, add the oil and heat to 365°F.
- Slice onions into 1/4 inch thick slices (across the onion) and separate into individual rings; set aside.
- In a large bowl, sift together flour, baking powder and seasoning salt.
- Dredge all the onion rings in the flour mixture until well coated; set aside.
- In another bowl, whisk the egg and milk and add to the remaining flour mixture that was used for dredging the onion rings. Whisk, until a creamy batter is formed; not too thick. If too thick, add some milk to thin.
- Place a wire rack on a sheet of aluminum foil to catch drippings.
- Dip the flour coated onion rings in the batter to coat well.
- Using a fork, remove and place the coated onion rings on the wire rack and let the excess batter drip off, about 1 minute.
- In another mixing bowl, add the Panko bread crumbs.
- Roll the onion rings in the bread crumbs until thoroughly coated and place on a baking sheet lined with parchment paper.
- Deep fry the onion rings in batches of 4 to 6 for 1 minute, turn over and continue to deep fry for another 30 seconds to 1 minute or until golden in color. Do not overcook.
- Remove to paper towels to drain and season with seasoning salt.
- When serving, spinkle with Malt vinegar and some ketchup on the side for dipping.
- You can use regular or seasoned bread crumbs if Panko is not available.
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Reviews
-
These are great onion rings - made them for a family fish fry. Used Buttermilk instead of whole milk and soaked the onions in the buttermilk for 1 hr before dusting in the flour. Mixed the buttermilk and egg with the four to make the batter. Came out nice and crispy. -
We sliced the onions very thin and added a little more seasoned salt. Very good, WAY better than most onion rings that I have had. -
I used Maui onion and it came out great. Very easy and delicious. Thanks, Uncle Bill! -
These were awesome! They all were gone in no time. I followed the recipe perfectly and the results were great, golden, crispy and salty.<br/><br/>Thanks for sharing... -
Although not specified, sweet onions work best for ANY fried onion recipe. (I used 'Walla Walla Sweets'). This mixture of wet & dry coating allows me to make a bunch and freeze them for future use. (The Walla Walla onion season is short). I also used Nama (soft) Panko because it's easier to pack onto the wet onions. This can be found in most Asian stores.
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Tweaks
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These are great onion rings - made them for a family fish fry. Used Buttermilk instead of whole milk and soaked the onions in the buttermilk for 1 hr before dusting in the flour. Mixed the buttermilk and egg with the four to make the batter. Came out nice and crispy.
RECIPE SUBMITTED BY
William Uncle Bill
Burnaby,, B.C.
I live in Burnaby, British Columbia. I am retired and have written a cookbook entitled, From Uncle Bill's Kitchen. I am a recipe developer, author, publisher, distributor and a chef. My cookbook is very unique as I have a Nutrient Analysis for each ingredient used in each recipe that shows you the values for Calories, Fat, Cholesterol and Sodium. A high-lighted bar shows the values on a per serving basis plus the Fat/Cal%.
From Uncle Bill's Kitchen contains tried-and-true, tested, easy to follow reipes for both novice and experienced cooks. You'll find old Russian, Ukrainian, and other ethnic favorites, along with modern West Coast dishes. The Nutrient Analysis will please the health conscious. Uncle Bill's favorite recipes will reward efforts of the most creative cook and provide the family with many tantalizing, healthful meals.
I have appeared on 48 various Television Shows in Vancouver, Burnaby, Kelowna and Kamploops, B.C. Canada, as well as in Palm Springs, CA. In Palm Springs, CA, I have been a Guest on the JACKIE OLDEN RADIO SHOW and THE JOEY ENGLISH RADIO SHOW, twice a year since 1998. I also do demo cooking shows at CHAPTERS BOOK STORES, SAVE-ON-FOOD STORES, GALLOWAY'S FOODS, WESTMINSTER PUBLIC QUAY MARKET, and in the U.S. at BARNES & NOBLE BOOKSTORES in Palm Springs, CA, Phoenix and Yuma, AZ.
I was in Palm Springs, CA from June 10th to July 14th. 2002 and again appeared twice on the Jackie Olden Show, twice on the Joey English Show and pre-taped a TV COOKING SHOW with Jackie Olden that is aired on TV from Palm Springs, CA to Los Angeles, CA.
