I remember the first time I made onion rings for my boyfriend. It had been years since I made them prior to meeting him, and I couldn’t remember if they came out good or not. So when Joe asked me to make them, I thought…what the hell? Let’s give them a try. Well, between me & you those were probably the worst onion rings ever made. They were greasy, salty, batterey….no not good.
I did some experimentation…a lot of it, and came up with these. They were great, and knew that these were going to be my go to recipe.
Fast forward a few months. Joe (my bf) and I decided we were going to have burgers and fries on a hot Saturday evening While shopping, I said
‘how about onion rings?’
Well, I could see the slight horror in his eyes, and when I was grabbing a couple onions from the produce section, he asked –as nonchalantly as possible–
‘that sounds good. how did they come out last time….??’
In other words
‘No, please don’t. Your onion rings suck. Let’s just stick with the fries’.
Well, I assured him that they’d be different, and GOOD this time. He did not seem the least bit convinced. When we made it to the line, I noticed a bag of french fries in the basket. What the hell man?!
We got home and I proceeded to make my onion rings. And boy did I deliver!! Yummy and crunchy!
After his first bite, Joe kept saying
‘Wow…wow…’ ‘These are restaurant quality’.
Uh huh. I know.
I should warn you…this recipe is somewhat messy. But the end result is so worth it. You’ll never want to a. use the pre-packaged onion ring mix, or b. buy frozen again…
2 large onions
2 1/2 cups flour
2 tsp baking powder
1 1/2 tsp salt
2 cups milk
1 cup panko bread crumbs
1 cup seasoned Italian bread crumbs
1 quart oil, for frying
Heat the oil to 365 degrees f.
Slice the onions into 1/4 to 1/2 inch rings. Separate the rings and set aside.
In a medium sized bowl, mix the flour, baking powder and salt. Completely coat the onion rings in the flour mixture and set aside.
In a separate bowl and using a whisk, combine the egg and milk. Add the milk to the flour mixture (add about 3/4 of the milk to start off; add more if needed) and combine until it looks like a semi-thick (but not gloppy) pancake mix.
Dip onion rings in the mix to coat. Set them on a wire rack with parchment paper underneath to catch the drips. Let them sit for about 2 minutes.
In a shallow dish, combine the 2 types of breadcrumbs. Once the rings have drained, place them in the breadcrumbs and coat completely. Shake off or remove the excess and place in the hot oil to fry.
Fry for about 1 minute each side. They should be golden brown. Remove and drain on a paper towel lined plate.