Wednesday, September 26, 2012

Carbonated Onion Rings


Long time readers will know of my never ending quest for the perfect onion ring.  IMO, I found a very close recipe this year with a "secret" ingredient... Click the photo to see what that secret is.

BUT, one mans perfect recipe is another man's wife's dreaded TOO MUCH BREADING recipe.

So, since I am cooking for two, the search continues....




Today I decided to give a couple of tips I had heard on one of the TV Chef shows (not sure which one... sorry).

I had heard that club soda in place of the buttermilk (or milk) or egg that I had tried in the past would add some carbonated twist.

I had also heard that allowing the rings to dry out for an hour or so at room temperature would help allow the initial flour step to stick better.

So away I went...

Carbonated Onion Rings


Ingredients
  • 1 Cup Flour, Divided
  • 1/4 Cup Cornstarch
  • 1 Cup Club Soda
  • 2 tsp Cajun Seasonings
  • 3 Medium Onions, Separated into rings
  • Enough to cover 2 inches Conola Oil to Fry
Cooking Directions
  1. Slice the onions and separate into rings. Allow to air dry for one hour.
  2. In a shallow bowl, whisk together 1/2 cup Flour, Cornstarch
  3. Whisk in Club Soda
  4. Pour Cajun Seasonings into second shallow dish and flour for dredging into a third
  5. Fill heavy bottomed pan with 2 inches of Canola oil
  6. Dip onion ring into the flour, then in the batter and coat well, and then coat with seasoned flour. Drop onion rings immediately into hot oil. Brown on both sides, about 2 minutes. Drain on wire rack over sheet pan
  7. Serve and enjoy!!!
OK... without the Panko bread crumbs and the "Secret Ingredient" in my preferred recipe, the rings were OK, but not as good... In my opinion.  BUT, they were exactly what my wife wanted.  Less breading, plenty of crispness.  Just crispy onions with a slight breading and flavoring.

I actually think these would work best as a garnish inside the burger instead of a side dish...

But, Jackie loved em!


2 comments:

  1. I have this problem with some of my tasters. I think it's perfect, but they think it's too sweet, or in one weird instance, some thought it too sweet, some not sweet enough. What's a person to do?

    Dave, I have a couple of fried chicken recipes that say to let the breaded chicken stand before frying. Just another thought. Aw, gee, you'll have to try again!

    ~ Krista

    ReplyDelete
  2. There are few things more delicious than a perfectly cooked onion ring. I haven't made them in ages but they are on my mind now so I may have to give it a try.

    ReplyDelete