taisen's fried onion rings. I did not like the ones I did with the wine but the beer batter ones were extremely good. my daughter and I couldn't keep them on the plate long because we kept eating them. Remove with a slotted spoon and place on a piece of kitchen towel to drain. Repeat with the remaining onion and batter.
You can rustle up these crispy bites with a few storecupboard ingredients – sparkling water is the key to a really light batter Easy. Move the fried onion rings to the wire rack, and repeat with the remaining onions rings, coating first with the sourdough starter, then the flour, then frying. The exact origins of deep-fried onion rings are unknown. You can cook taisen's fried onion rings using 13 ingredients and 14 steps. Here is how you achieve it.
Ingredients of taisen's fried onion rings
- Prepare 1 of one to two medium to large onions.
- Prepare 1 of flour.
- You need 1 of italian bread crumbs.
- It’s 1 of one beer any kind you like.
- You need 1 of black pepper.
- Prepare 1 of salt ( I only use about 3 to 5 turns of the sea salt ).
- It’s 1 of old bay ( I only use about 2 to 3 teaspoons ).
- Prepare 1 of garlic powder ( I use about 4 teaspoon ).
- You need 1 of italian seasoning.
- Prepare 1 of season salt ( I use 1 teaspoon ).
- You need 1 of extra virgin olive oil ( if you don't have that any oil will do ).
- Prepare 1 of wine ( if you wish to try both like I did. I made one batch with wine and the other with beer ) optional . I recommend the beer 🙂 . I used Rolling Rock.
- It’s 1 of plate and paper towels.
It does not claim to be the originator of the recipe. The onion rings are thin enough you only really have to care about the color of the outside. The onion ring batter here isn't a batter to be concerned about cooking through. and the Onion ring batter secret ingredient is… You ready for the secret ingredient? It's pancake mix for the onion ring batter!
taisen's fried onion rings instructions
- peel , rinse and slice onions to desired thickness.
- in a bowl combine flour and all seasonings / spices. mix well.
- add in one beer slowly and mix well. try not to make this to watery as it won't stick to the onion as well.
- in another bowl add Italian bread crumbs and add seasonings to make it more flavored. mix well.
- if you want to try the wine do another bowl same as first but instead of beer use wine..
- put oil in a heavy skillet and get it hot. you should be able to tell if it is hot by sprinkling a few drops of water. it will sizzle ( make sure you have enough oil in the skillet so the the onion rings float and don't touch the bottom of the skillet ).
- get a plate or two and fold some paper towels on them so that they can be put there when finished cooking them.
- dip the onions in the wet bowl first. cover as much of the onion as you can.
- take the onion and dip and cover it completely with the dry mix. you can do a double coat of each if you like but I stuck to one coat.
- careful to not splash the hot oil put the onion in the skillet..
- turn rings over a few times and get them crisp to your liking.
- repeat with all onion slices.
- when they are done cooking put them on a plate with paper towls to soak up any extra oil on them.
- serve warm or hot and enjoy..
I use a fancier variety than you need. Onion rings are typically slices of onion that are coated with high carb flour and sometimes spices and then deep-fried. They are a good complement to any burger or sandwich or hot dog. They are also a good appetizer to snack on and can be eaten all by themselves. These are very delicate and the best I have had.