Recipes for "onion rings"

Heat the oil in a large, deep skillet over medium high heat.

Prepare pancake mix according to package directions.

One at a time, dip Spanish onion rings into the prepared pancake batter, then into the hot oil. Fry until crispy and browned, about 3 minutes. Drain on paper towels.

Preheat the oven to 380 degrees F (190 degrees C). Slice onion into 3/4-inch thick rings.

Set up a breading station: Combine 1/2 cup flour and 1/2 teaspoon salt in a shallow bowl. Whisk together egg and milk in a second shallow bowl until light yellow and frothy. Combine panko, 2 tablespoons flour, remaining 1/2 teaspoon salt, and bbq rub in a third shallow bowl.

Dip the onion rings in the flour mixture and coat thoroughly. Next, dip onion rings into egg mixture, ensuring each ring is completely coated. Finally, dip each ring into panko mixture, pressing firming to adhere.

Place onion rings on a baking sheet and spray each one with nonstick spray. Place in the air fryer basket, working in batches if necessary.

Cook for 5 minutes, turn onion rings, and cook an additional 5 minutes on the other side. Serve immediately.

Add enough oil to a Dutch oven so that it comes halfway up the sides of the pot. Heat over medium heat until it reaches a temperature of 375 degrees F (190 degrees C).

Meanwhile, combine buttermilk, flour, egg, baking powder, paprika, celery salt, parsley, hot sauce, salt and pepper in a large bowl. Whisk until ingredients are combined and batter is very smooth.

Separate onion slices into rings and dip each one in batter. Shake excess batter off rings and lower them carefully into the hot oil, in batches if necessary. Cook until deep golden brown, about 1 minute per side. Transfer to a paper towel-lined plate to drain and repeat with remaining rings. Serve immediately.

Cut the non-root end of the onions off and peel onions. Slice onions into 1/4-inch thick slices and separate each slice to make rings. For thicker onion rings, you could cut them up to an 1/2-inch thick slices.

In a medium bowl, combine flour, cornstarch, salt, and pepper. In a separate medium bowl, whisk together eggs and milk until smooth and cohesive. Into a third medium-sized bowl add the panko.

Dip onion rings in the flour mixture to coat well, then into the egg mixture, making sure to shake off any excess, and finally into the panko bowl to fully coat with breadcrumbs. Use your dry hand to pack on the panko so it sticks well. Transfer breaded onion rings to a plate.

Spray the air fryer basket and the onion rings with non-stick cooking spray. Place onion rings in a single layer in the basket. Air fry the onion rings at 350°F for 5 minutes, then flip the onion rings, and air fry for another 5 minutes on the second side. Remove onion rings and repeat until the rings are all air fried.

In a small bowl combine the mayo and ketchup to make the fry sauce.

Garnish onion rings with parsley, if desired and serve while warm. You can keep air fried onion rings in a 200˚F oven while you finish cooking the other batches. Serve onion rings with the fry sauce or your favorite ring dip.

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In a large bowl, stir together the buttermilk (or yogurt and milk) with 1 1/2 teaspoons of the salt and 1 teaspoon of the black pepper.

Stir the onions into the buttermilk mixture and make sure every ring is completely coated in buttermilk. Let sit for 15 to 30 minutes.

In a separate bowl (large enough to dredge the onion rings), whisk together the flour and cornmeal, and remaining 1 teaspoon of salt and 1/2 teaspoon of pepper, and set aside.

Add 2 to 3 cups of oil to a large (5- to 6-quart), thick-bottomed pot. (Make sure that the pot is absolutely dry on the inside before adding the oil or any residual water will splatter as the oil heats.) Add enough oil to cover the bottom of the pot by 3/4 to 1 inch.

Heat the oil to 375°F. Use a good candy thermometer or instant thermometer (such as a Thermapen) to measure the heat of the oil. You may need to tilt the pan in order to cover the thermometer's sensor completely and get an accurate reading.

Be very careful whenever handling hot oil. No running kids in the kitchen. No distractions. Do not answer the phone if it rings. Pay attention. Have the pan's lid close by.

Test the oil by dropping a small pinch of flour into the hot oil. If the flour sizzles the oil is ready. If it burns, remove the pot from the heat and let the oil cool down a little.

Remove onion rings one at a time out of the buttermilk mixture and dredge them in the flour mixture to coat.

If the coating seems a bit thin (it might) or if you want extra crunchy onion rings, dip the onion rings again in the buttermilk mixture and dredge them again in the flour. This double coating will make the onion rings extra crunchy.

Use tongs to place the rings one by one into the hot oil. Fry for a minute on each side, until golden brown.

When you add the onion rings to the pot, the oil temperature will naturally lower. Adjust the heat so that the temperature of the oil in the pan stays between 350°F and 390°F.

Place the fried onion rings on a baking sheet lined with paper towels to absorb the excess oil. Keep the fried onion rings warm in a 200°F oven while you fry the rest of the rings.

Add more oil if needed between batches. Let the oil heat back up to 375°F before starting a new batch.

Serve immediately.

Note: It's best not to pour the leftover oil down the drain. Better to pour into an empty jar and discard with your trash.

Gather all ingredients.

Slice onion into 1/4-inch-thick rings. Heat oil in a deep-fryer to 365 degrees F (185 degrees C). Place a wire rack over a sheet of aluminum foil.

Prepare breading station by setting out 3 wide, shallow dishes. Whisk flour, baking powder, and salt together in the first dish. Whisk milk and egg together in the second dish. Place bread crumbs in the third dish.

Dip each onion ring into the flour mixture, turning several times until fully coated with flour.

Transfer to the egg mixture and use a fork to turn until coated. Lift onion with the fork and shake gently so excess liquid drips back into the dish.

Place onion in the bread crumbs and turn several times to coat, scooping crumbs over the ring if necessary.

Lift again with the fork, tap any excess bread crumbs back into the dish, and place on the wire rack while you prepare the remaining onion rings.

Deep-fry 3 to 4 onion rings at a time in the preheated oil until golden brown, 2 to 3 minutes. Drain on paper towels while you deep-fry the remaining rings.

Sprinkle with seasoning salt before serving.

Heat oil in a large heavy skillet over medium-high heat, or deep-fryer to 375 degrees F (190 degrees C).

Place flour in a shallow baking pan and stir in 1 teaspoon of salt and 1 teaspoon of pepper. In a medium bowl, whisk together egg whites, milk, vinegar, and remaining salt and pepper until frothy.

Dip onion rings in wet ingredients then into flour mixture until coated. Then dip in egg white mixture again, and then into flour again.

Fry onion rings in hot oil a few at a time so they are not crowded, until golden brown. Drain on paper towels, and serve immediately.

Heat oil in a deep fryer or large saucepan to 350 degrees F (175 degrees C).

Whisk together flour, cornstarch, potato flakes, and cayenne pepper in a large bowl. Whisk in club soda to make a smooth batter. Place bread crumbs in a shallow pan.

Working in batches, dip onion rings into batter, then press in bread crumbs to coat.

Cook coated onion rings, a few at a time, in hot oil until golden brown, 2 to 3 minutes. Transfer to a cooling rack set over paper towels to drain.

Season with fine salt and serve hot.

Gather all ingredients.

Combine flour, egg, parsley, garlic powder, oregano, salt, and pepper in a shallow bowl.

Gradually add beer, stirring, until a thick batter forms. Add more or less beer depending on the desired consistency of the batter.

Heat oil in a heavy frying pan over medium-high heat (adjust amount, depending on the size of your pan, so that you have a couple of inches of oil).

Dip onions in batter, coating evenly.

Fry in hot oil, turning once to brown evenly on both sides. Work in batches as needed to avoid overcrowding the pan. Remove from oil and drain on paper towels.

In a large, deep skillet, heat oil to 365 degrees F (180 degrees C).

In a medium bowl, combine flour, beer, salt, and pepper. Mix until smooth. Dredge onion slices in the batter, until evenly coated. Deep fry in the hot oil until golden brown. Drain on paper towels.

Line 2 baking sheets with waxed paper; set aside. Line 2 baking sheets or 1 tray with paper towels; set aside.

Place 1 ½ cups flour in a shallow bowl. Pour milk into a second shallow bowl. Whisk remaining 2 cups flour, cornmeal, sugar, salt, paprika, cayenne pepper, thyme, and black pepper together in a third shallow bowl.

Dredge onion rings in plain flour; shake off excess. Dip into milk. Press into cornmeal mixture. Place breaded rings, unstacked, on wax paper-lined baking sheets.

Heat oil in a large heavy skillet over medium-high heat or deep fryer to 365 degrees F (185 degrees C).

Lower onion rings carefully into the hot oil a few at a time. Fry until golden brown. Transfer to the paper towel-lined baking sheets. Repeat with remaining onion rings. Serve immediately.

Whisk together eggs, milk, flour, baking powder, and onion salt in a bowl to make a smooth batter.

Heat the oil in a large saucepan or deep fryer until a thermometer reads 350 degrees F (175 degrees C).

Dip the onion rings evenly into the batter, then fry in the oil for 2 to 3 minutes, working in batches if necessary, until the onion rings are golden brown. With a slotted spoon, remove the onion rings to paper towels to drain. Serve hot.

Place the onions, egg substitute, and flour into separate shallow bowls. In another shallow bowl, stir together the bread crumbs, salt, pepper, cayenne, oregano, basil, and red pepper flakes.

Heat oil in a heavy skillet or deep-fryer to 365 degrees F (180 degrees C). Dip rings of onion into flour, then into the egg substitute, and then into the bread crumb mixture, shaking off any excess after each dip. Carefully drop each onion ring into the hot oil, and fry for about 30 seconds on each side, or until golden. Remove from hot oil to paper towels to drain. Serve hot with lots of ketchup.

Whisk together buttermilk, egg, flour, chile and lime seasoning, and adobo seasoning for the batter in a shallow bowl. Cover and refrigerate for 30 minutes.

Combine panko, adobo seasoning, and chile and lime seasoning in a shallow dish; mix well. Remove batter from the fridge. Dip onion rings first into the batter, then into bread crumb mixture, turning to coat, and gently shake off excess crumbs. Lightly spritz the onion rings with cooking spray on both sides.

Preheat the air fryer to 340 degrees F (170 degrees C). Line the air fryer basket with a parchment liner or lightly spray with oil.

Place the breaded onion rings into the fryer basket in an even layer, leaving about 1/2-inch space between the slices.

Cook until crisp and lightly browned, flipping halfway through, 10 to 12 minutes. You may have to cook in batches, and cooking time may vary depending on the size and brand of your air fryer.

Remove from the air fryer, transfer to a baking sheet, sprinkle with kosher salt, and place in a 250 degrees F (120 degrees C) oven to keep warm.

Stir flour, cornstarch, baking powder, and salt together in a small bowl. Dip onion rings into the flour mixture until coated, then place onto a plate.

Stir milk and egg into the remaining flour mixture using a fork. Dip the floured rings into the batter to coat. Place onto a wire rack until the batter stops dripping.

Place bread crumbs into a shallow dish. Place rings, one at a time, into bread crumbs, scooping crumbs over the top until evenly coated. Give rings a hard tap as you remove them from the crumbs; the coating should cling very well.

Heat an air fryer to 400 degrees F (200 degrees C) according to the manufacturer's instructions. Place rings into the air fryer basket so they are side-by-side without overlapping; spray lightly with cooking spray, then flip rings.

Place the basket into the air fryer and cook until rings are golden brown, 2 to 3 minutes, flipping once halfway through. Drain on paper towels and sprinkle with garlic powder and paprika.

Gather all ingredients.

Prepare the Dipping Sauce: Whisk together mayonnaise, ketchup, relish, Worcestershire, garlic powder, and cayenne in a small bowl. Cover and refrigerate until ready to use.

Prepare the Onion Patties: Pour oil to a depth of 1/2 inch in a large cast-iron skillet; heat over medium-high. While oil heats, whisk together flour, cornmeal, sugar, baking powder, salt, garlic powder, and cayenne in a bowl.

Add onion and buttermilk and stir until combined.

A drop of batter should sizzle as it hits the oil, indicating it’s ready. Working in batches, spoon a scant 1/4 cup of batter into the hot oil, and using a spoon, spread slightly into circles. Fry until golden brown on both sides, about 3 minutes total. Remove from pan to a wire rack set over paper towels and immediately sprinkle with salt to taste.

Serve hot with Dipping Sauce.

Preheat an outdoor grill for medium heat and lightly oil grate.

Place the salmon on a large sheet of aluminum foil. Place the onion rings on top of the filet. Pepper to taste. Wrap the foil around the salmon, but don't seal the top.

Place the salmon (still in foil) onto a preheated grill and cover. Cook for 15 minutes or until salmon flakes easily with a fork.