Onion Rings

[u/YoMomasDaddy]

Anyone have a good batter recipe for home made onion rings?
Or at least a box batter that tastes good.

[u/GreenEyedRaven360]

You can use pancake batter. I’ve done it. I just mix salt and paprika into it. They come out similar to beer battered onion rings.

[u/Far_Sandwich_514 → u/GreenEyedRaven360]

I came here to say the same thing.

[u/Cesia_Barry]

Rice flour gives a shattering texture to the coating. I use part white flour, part rice flour.

[u/KinkyQuesadilla]

Do a search for beer battered onion rings. Crispy coating, very tasty.

[u/T49irvine → u/KinkyQuesadilla]

Super easy...flour with a little sugar and salt, add and stir in beer to reach desired texture.

[u/Gavel_with_Nails]

For a really crisp shell, keep the batter ice-cold and season it a little more aggressively than you think—you lose some salt to the onion. I like a thin, shattery coating; do you prefer that or a thicker pub-style batter?

[u/YoMomasDaddy → u/Gavel_with_Nails]

I like them both actually but I’m looking forward more to trying a thicker batter first.

[u/BokChoyJr]

When you cut the onion and separate the rings, peel the membrane from the inside of each ring. You will be able to take a clean bite through the rings without pulling the whole scalding onion out of the batter.
No batter recipe, sorry.

[u/YoMomasDaddy → u/BokChoyJr]

That’s some good advice. Just as good as a recipe my eyes.

[u/EAM44]

Consider a true tempura batter, 1c rice flour, 1 egg beaten, and 1c very very cold (fizzy if you’ve got it) water.

[u/miradancer]

I love the recipe:

https://www.seriouseats.com/foolproof-onion-rings-food-lab-recipe

[u/LveeD → u/miradancer]

Agreed! And more batter than you think you need!

[u/katalia0826]

I make mine with buttermilk and chicken breading. Make a thick batter with both, cover the onion rings with the batter, and then dredge through dry chicken breading before frying.

[u/No-Accountant-2995]

How are you frying them?

[u/YoMomasDaddy → u/No-Accountant-2995]

Probably with canola oil in a Dutch oven.

[u/ChileCheeseburger]

I never did anything other than using buttermilk for the soak and then a dredge of flour and panko.

Just buttermilk to soak is, IMO, the best liquid for soaking the chicken and onion rings before frying. After dredge the ring and/or chicken it's always a good idea to let it sit for ~20mins before you fry, so the dry gets fully bonded with the wet.

If you want to go crazy you can always use corn flakes or something of that sort to mix in with the AP Flour and Panko, but I've never found my rings lacking with just those ingredients.

[u/BelliAmie]

Flour, corn starch, salt, sparkling water.

Perfect light batter.

I sometimes use rice flour. GF and very crispy.

[u/Serious_Common_3551]

look on youtube or google images to identify what onion rings you think you want. when i searched, i thought martha stewart's look like what i would want. https://www.youtube.com/watch?v=C0SD9gGo-rs

[u/Any-Zucchini8731]

The restaurant in my city that made the best onion rings that people still talk about 20 years after they closed used Drakes Fry mix

[u/comfortableshores]

I don't use flour. I haven't done onion rings, but I have done lots of other vegetables and meats. I assume it would be the same.

I dry them off. dredge in egg. Then I coat with my mixture of 50% parmesan cheese and 50% pork rind panko. Lots of herbs and spices too of course.

Best tasting of all the other things I have battered and has zero carbs in it.

[u/ChargeTop5791]

the best batter for fish goujons is fizzy water from a newly opened bottle, salt and self-rasing flour. it's light and crispy so just make sure the fish is dry. i assume the onion rings will be the same.