Tired of the soggy onion rings from fast-food restaurants?
How about you make them at home instead?
Here are 2 ways to make very crispy onion rings byBrian Lagerstromon Youtube.
Image by: Brian Lagerstrom
I can assure you that these will turn out amazing.
Watch the video below for detailed instructions.
Make a 1 layer score on one side to remove the outer layer.
Slice them into 3/4 to 1 planks and remove the small middle rings.
Step 3:
Get two small containers.
In one container add buttermilk and add 2-3 cups of flour into the other container for the dredge.
Step 4:
Coat each ring with plain flour and then drop it into the buttermilk.
Let the excess drip off then drop it into the breading to coat.
Repeat the same process for all rings.
Place them in a single layer on a baking tray.
Step 5:
Fill a large pot with 1/3 of oil and place over medium heat.
Do not overcrowd the pot.
After 2 minutes, flip the rings over and fry for 2 minutes more until golden and crisp.
Freeze them for 30-45 minutes.
Rinse them under water to thaw to shorten the cooking time later.
Dab any excess water before dredging.
In a bowl, mix all-purpose flour, rice flour, baking powder, and salt.
Whisk in 10 oz of beer.
If needed, use the additional 2 oz to thin.
Pace the 2-3 cups of flour in a separate container.
Coat onions into the dredge and shake off the excess.
Next, place them in the liquid batter.
Preheat the pot of oil (about 1/3 full of the fry pot).
Toss to cover, let it drip, and carefully drop into the hot oil.
Do not overcrowd the mixture.
Fry each side for 1-1.5 minutes until golden brown and crispy.
