Recently we inherited a large quantity of onions, so I had a hankering to try my hand at making Homemade Onion Rings. I've attempted this feat in the past, never with great results. Either the batter didn't stick well when I breaded them, or it fell off in the oil while frying. Sometimes they've tasted OK, but they weren't a pretty sight. So this time I tried preparing them for deep frying the way I make shrimp--with a light coating of flour first, which helps the egg stick to the rings so the crumb breading will stick to the egg! It was a good plan, and they came out very nice. If you have the time and patience, you can treat your family to a pile of hot, crispy onion rings for only pennies, using common ingredients from your kitchen.
- Peel off the thin inner membrane of each ring (this step helps
keep the onion from pulling out when you bite into the ring. It’s a bit time consuming and can be
skipped if you're in a hurry.)
Sprinkle with salt if desired and serve immediately with ketchup or fry sauce.
Crispy Onion Rings
3 Large Onions
1 cup Flour
1 teaspoon Salt
1/2 teaspoon Black Pepper
1 teaspoon Salt
1/2 teaspoon Black Pepper
1/2 teaspoon Baking Powder
2 cups Ground Saltine Cracker Crumbs
2 cups Ground Corn Flake Crumbs
4 teaspoons Seasoned Salt
4 Large Eggs
1 Bottle Cooking Oil
2 cups Ground Saltine Cracker Crumbs
2 cups Ground Corn Flake Crumbs
4 teaspoons Seasoned Salt
4 Large Eggs
1 Bottle Cooking Oil
-Peel and Slice onions thickly. Separate into rings.
-Mix flour, salt, pepper, and baking powder.
-Pour over rings in a large Tupperware bowl with a tight
fitting lid OR into a plastic bag. Close and shake
up the bag or bowl to evenly coat the flour over the rings.
-Shake the rings about in a colander so the excess flour will sift through and be discarded. You want a very light dusting of flour.
-Grind up the cracker crumbs and cornflake crumbs in a food processor, blender, or with a rolling pin. Mix them together in equal parts, then add 1 teaspoon seasoned salt per cup of mixture.
-Beat the eggs and place in a shallow bowl. Place some of the crumbs in a shallow bowl as well. Add more crumbs as you need them, so they won't get clumpy from the egg. You may need more or less eggs or crumbs than the recipe says, depending on the size of your onions and how well you coat them.
-Dip the flour coated rings first in the egg, then the
crumbs, coating well on both the outside and inside of each ring. Lay out on a cookie sheet.
-Heat oil to 350 degrees.
-Fry the rings a few at a time and drain on paper towel.
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