Easy Onion Rings Recipe - Vegan & Gluten Free Options (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.

All oil is, is fat and if you get it to hot it will go rancid and give off flavors. Now oil like peanut and canola have very high smoke points and can be heated upwards of 400+ degrees without issue. Flavor: Fat is what carries flavor, and oil is just fat.

Too much batter.

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.

Rice flour and cornstarch work particularly well because they fry up crispier than wheat flour. They also absorb less moisture and fat during the frying process, making the products less greasy. This is why rice flour is often used when making tempura because it produces a very thin and crispy, dry crust.

The vinegar soak did rid the onions of much of their burn, but it was replaced by an equally strong sour taste, even after thorough rinsing. Milk was also very effective at removing the sulfur compounds, but it left the onions tasting washed-out.

You can get rid of the strong taste by soaking sliced onions in ice water for 20 to 30 minutes or by sprinkling them with an acid such as vinegar. Onions soaked in ice water will get very crisp while those sprinkled with vinegar will soften a bit, but they will lose the strong taste and become sweeter.

Fry the Onion Rings

Preheat the oil to about 375 degrees. I am using Peanut oil because it has a high smoke temperature and I want this oil hot. If you are allergic to peanuts, any other high temperature oil will do.

Can You Reuse Oil After Frying? Yes! Saving and reusing frying oil is a great way to minimize waste. After allowing the oil to cool, strain it through a fine mesh sieve lined with a few layers of cheesecloth (or a coffee filter) to rid it of any leftover food particles.

Peanut oil is ideal for fast-frying tasks because it has a high smoke point, meaning it won't scorch at the hot temperature needed to make these rings puff and crisp.

What type of onion is best for onion rings? ›

You can use white or yellow onions to make onion rings. Keep in mind that white onions are generally more pungent than yellow onions. If you are a fan of sweet onions, consider Maui, Vidalia, or Walla Walla onions, which are usually available during the spring and summer.

Breaded rings are dredged in a dry mixture of flour and seasonings. Add a liquid — like water, beer, or even eggs — to that same blend, and you create a batter. Battered rings are coated in this goopy concoction before going into the fryer.

Always dip your chicken in beaten egg before coating

Dipping your chicken in egg helps the breadcrumbs, or whatever coating you use, adhere evenly to the outside of the cutlet. You should start with a thin layer of flour, which gives the egg a better surface to cling to, then the egg, then the coating.

You don't start dry

The first step to breading chicken is crucial: Make sure the chicken is completely dry before starting the dredging process. Using a paper towel, pat the meat dry on all sides. Excess moisture will cause the flour to get soggy, meaning it will not adhere properly to the chicken.

Seal the plate gently with a length or two of plastic cling wrap. Don't pull it too tight, but make sure that all of the edges are sealed. Place the plate into the refrigerator and let the food sit for at least 60 minutes. This helps the coating to harden a bit, which will keep it on the food.