21 EASY Onion Rings Recipes (2024)

FAQs

How do you keep batter from falling off onion rings? ›

A trick for getting your breading to stick better and not fall off as much when frying is to cover the breaded onion rings with a damp paper towel for 10-15 minutes after breading while the oil heats up. This helps it get a little bit tacky and stick better so less of it falls off in the hot oil.

Soaking onions in water for 15-20 minutes helps to neutralize the flavors of the onion and lessen the “bite”. It also brings out a sweet flavor and makes them a bit crunchier.

Avoid these catastrophes by ensuring the batter adheres to the surface of the onion so each bite results in the perfect combination of flavors and textures. To achieve this goal, the key is to dust your onions with a common household pantry item -- cornstarch -- before plunging them into the batter.

Too much batter.

This is almost worse than having batter that's too thin. Instead of staying light and crisp, an onion ring with too much batter will retain too much internal moisture, and as soon as it comes out of the oil, the batter starts getting soggy.

There seems to be general agreement about preparation of fried onion rings, either for home consumption or in a restaurant: the onion rings should be soaked in cold milk and/or water before frying. It crisps them up. Rather like putting parsley in a plastic bag with the water left from rinsing it to perk it up.

The simplest one involves the use of cold sparkling water, flour, pepper and a pinch of baking soda: a batter for crispy and swollen fried food, without the use of eggs, for frying vegetables, fish or chicken.

A simple soak leaches some of that enzyme from the onion, leaving behind a mellower flavor and a much more palatable salad topper. (Cook's Illustrated has also had success with a bath of water and baking soda, but simple H20 will do the trick nicely.)

Then you just have to wait long enough for the vinegar to do its job, rinsing away the harsh sulfurous compounds, softening the onion, and giving it a pleasantly tart pop of flavor. If you use red wine vinegar, my personal favorite, the onions also turn an amazing hot-pink color.

Structure. Whole eggs, egg yolks and egg whites are all used to add structure to batters. The yolk's elevated fat content helps it bind fats and liquids together through what's called an emulsion. Emulsion is just a fancy word for two liquids that don't usually blend together on their own, like oil and water.

Vinegar helps with the rise of our baked goods

When vinegar reacts with baking soda, it creates carbon dioxide bubbles, which act as leavening agents. So as the batter bakes, these tiny bubbles expand, causing the cake to rise and giving it that light, airy texture we all love.

Why are my crispy onions not crispy? ›

Oil not hot enough or deep enough. Onion not cut small enough. Onion has a lot of moisture in it. If it's too thick it'll soften and cook rather than crisp.

Any onion will do, but remember that the variety you use will affect the overall flavor. A sweet onion will produce sweet and mild results, while red onions will produce more potent results.

Onion Ring Students form an inner and outer circle facing a partner. The teacher asks a question and the students are given time to respond to their partner. Next, the inner circle rotates one person to the left. The teacher asks another question and the cycle repeats itself.

The cooking process decomposes propanethial oxide in the onion into the sweet-smelling and tasting bispropenyl disulfide, responsible for the slightly sweet taste of onion rings.

For batter, coat the fish in flour before coating and make sure your batter is thick enough. Usually it's the thickness (or lack thereof) that causes it to fall off during cooking. When breading fish, you should always start by coating it with flour.

The basic problem with batter that won't stick is that the food is too wet. Dry it out first, with paper towels or place in a tray in the refrigerator for a few hours. If it is still wet, you can dredge the food in dry flour before battering it.

It's all about pan prep

Your goal is to prevent your cake from sticking by creating a barrier between batter and pan (e.g., parchment, nonstick spray, or shortening and flour) prior to adding cake batter.

Meat is not properly dry

If the meat is wet, it will make the flour soggy. In that case, breading will not stick properly and may fall off when deep frying. Therefore, you must take some paper towels and pat dry the meat on all sides.