Dad bought a really hyooge onion that he wants made into onion rings!
I have a deep fryer but I've never tried that yet.

Will be googling for recipes but does anyone have any tips/tricks for
making them? :-)

TIA!
--
Peace!
Om

"My mother never saw the irony in calling me a Son of a bitch"
-- Jack Nicholson

In article >,
OmManiPadmeOmelet > wrote:

> Dad bought a really hyooge onion that he wants made into onion rings!
> I have a deep fryer but I've never tried that yet.
>
> Will be googling for recipes but does anyone have any tips/tricks for
> making them? :-)
>
> TIA!

If you have sourdough starter, Nancy Silvertons recipe is the very,
very, very best. Starter plus club soda. Shake the cut up onions in
flour, dip in batter, deep fry. They are crispy and heavenly.

marcella

In article >,
OmManiPadmeOmelet > wrote:

> Will be googling for recipes but does anyone have any tips/tricks for
> making them? :-)

Half flour nad half cornstarch, season well with salt, pepper,
paprika and cayenne and use beer as the liquid for the batter. Very
tasty.

Regards,
Ranee

Remove do not & spam to e-mail me.

"She seeks wool and flax, and works with willing hands." Prov 31:13

http://arabianknits.blogspot.com/
http://talesfromthekitchen.blogspot.com/

"Nancy2" > wrote in message
oups.com...
>
> OmManiPadmeOmelet wrote:
>> Dad bought a really hyooge onion that he wants made into onion rings!
>> I have a deep fryer but I've never tried that yet.
>>
>> Will be googling for recipes but does anyone have any tips/tricks for
>> making them? :-)
>>
>> TIA!
>> --
>
> I love to make them - peel & slice - separate into rings - put into
> water with ice cubes in it, in the fridge, to crisp them up, for a few
> hours.
>
> Shake the water off; dip them in flour, then in beer batter (here's my
> recipe):
>
> Onion Rings Nancy Dooley
>
> 2 1/4 C. flour
> 1 tsp. baking powder
> 1/2 tsp. salt
> 20-24 oz. room temperature beer
>
> Cut the rings and put them in ice water for at least 3 hours (use ice
> cubes and water, and put the container in the fridge).
>
> Oil temp should be at least 375 deg. F. - in my big electric frypan,
> 400 worked better because I cut the rings fairly thin.
>
> Drain the rings and shake them in a bag of flour until they're
> well-coated. Submerse in the beer batter and drop in the oil. Fry
> until light brown, turning once. Keep warm on a rack on a cookie sheet
> in the oven - salt just before serving.
>
> For freezing, lay out on a rack until fully cool. Place carefully in
> plastic freezer bags. To reheat, put in a pan in a single layer in the
> toaster oven at about 350-400 deg. F. - they take only a few minutes
> to brown.
>
> Note: I don't put them on paper towel, because whatever grease may
> drip off, gets on the paper towel and gets right back on the onion
> rings. Opinions on this differ, of course.
>
> Enjoy!
>

So, in other words, if you put them on paper towels, then eat the onion
rings, you can then reuse the paper towels because the grease has gone back
into the onion rings. Or, do you still see some grease on the towels?

OmManiPadmeOmelet wrote:
> Will be googling for recipes but does anyone have any tips/tricks for
> making them? :-)

I haven't made them in ten years, but back then there were two kinds of
recipes: one for the puffy battered kind (almost pancakey), and one
for the crispy cornmeal kind. I vastly prefer the latter.

JoeSpareBedroom wrote:

> So, in other words, if you put them on paper towels, then eat the onion
> rings, you can then reuse the paper towels because the grease has gone back
> into the onion rings. Or, do you still see some grease on the towels?

Joe Smarty-pants: I'm just sayin' how I does it. I got the tip from
some chef on FN, so that's what I do - if I'm putting them in a warm
oven on a rack, until I have all of them fried, it does help to dry
them off and not stay as greasy as they get on paper towels. There are
two different camps here, and this is mine. LOL.

N.

"Nancy2" > wrote in message
oups.com...
>
> JoeSpareBedroom wrote:
>
>> So, in other words, if you put them on paper towels, then eat the onion
>> rings, you can then reuse the paper towels because the grease has gone
>> back
>> into the onion rings. Or, do you still see some grease on the towels?
>
> Joe Smarty-pants: I'm just sayin' how I does it. I got the tip from
> some chef on FN, so that's what I do - if I'm putting them in a warm
> oven on a rack, until I have all of them fried, it does help to dry
> them off and not stay as greasy as they get on paper towels. There are
> two different camps here, and this is mine. LOL.
>
> N.
>

That's just plain silly, Nancy. Paper towels do not make the onion rings
greasy. If you see oil on the towels, it's because it LEFT the food. You
think little grease gremlins wait till you look away and shovel grease back
onto the food?

But, the world needs a certain amount of silliness.

Thanks for all the responses guys! :-)

I think I'll try cold beer batter first since I actually have those
ingredients on hand, and won't have to go shopping. <G>

I'll report back after I've given it a shot. I'll make the batter ahead
of time and chill it in the 'frige rather than adding ice cubes, and
make sure the onions are cold as well.....

I'll have to keep the batches small since the fryer is only the 4 cup
size, and I'll start with clean oil. It seems to stay hotter than
previously used oil, and I just fried 4 large squid in there so the oil
is now "fishy".

Time to dump it out.......
--
Peace!
Om

"My mother never saw the irony in calling me a Son of a bitch"
-- Jack Nicholson

"OmManiPadmeOmelet" > wrote in message
...
> Thanks for all the responses guys! :-)
>
> I think I'll try cold beer batter first since I actually have those
> ingredients on hand, and won't have to go shopping. <G>
>
> I'll report back after I've given it a shot. I'll make the batter ahead
> of time and chill it in the 'frige rather than adding ice cubes, and
> make sure the onions are cold as well.....
>
> I'll have to keep the batches small since the fryer is only the 4 cup
> size, and I'll start with clean oil. It seems to stay hotter than
> previously used oil, and I just fried 4 large squid in there so the oil
> is now "fishy".
>
> Time to dump it out.......
> --
> Peace!
> Om

My son's got 5 friends coming here Saturday to watch "Caddy Shack" for the
138th time. It would be great if you could come here and test these various
recipes. No matter how they turn out, there will be someone who will eat
them. Nothing will go to waste.

"Nancy2" > wrote in message
oups.com...
>
> OmManiPadmeOmelet wrote:
> > Dad bought a really hyooge onion that he wants made into onion rings!
> > I have a deep fryer but I've never tried that yet.
> >
> > Will be googling for recipes but does anyone have any tips/tricks for
> > making them? :-)
> >
> > TIA!
> > --
>
> I love to make them - peel & slice - separate into rings - put into
> water with ice cubes in it, in the fridge, to crisp them up, for a few
> hours.
>
> Shake the water off; dip them in flour, then in beer batter (here's my
> recipe):
>
> Onion Rings Nancy Dooley
>
> 2 1/4 C. flour
> 1 tsp. baking powder
> 1/2 tsp. salt
> 20-24 oz. room temperature beer
>
> Cut the rings and put them in ice water for at least 3 hours (use ice
> cubes and water, and put the container in the fridge).
>
> Oil temp should be at least 375 deg. F. - in my big electric frypan,
> 400 worked better because I cut the rings fairly thin.
>
> Drain the rings and shake them in a bag of flour until they're
> well-coated. Submerse in the beer batter and drop in the oil. Fry
> until light brown, turning once. Keep warm on a rack on a cookie sheet
> in the oven - salt just before serving.
>
> For freezing, lay out on a rack until fully cool. Place carefully in
> plastic freezer bags. To reheat, put in a pan in a single layer in the
> toaster oven at about 350-400 deg. F. - they take only a few minutes
> to brown.
>
> Note: I don't put them on paper towel, because whatever grease may
> drip off, gets on the paper towel and gets right back on the onion
> rings. Opinions on this differ, of course.
>
> Enjoy!
>

Thanks, Nancy. I saved the recipe into my file and gave you the full
credit. I'm going to have to try this.

kili

In article .com>,
"Nancy2" > wrote:

> OmManiPadmeOmelet wrote:
> > Dad bought a really hyooge onion that he wants made into onion rings!
> > I have a deep fryer but I've never tried that yet.
> >
> > Will be googling for recipes but does anyone have any tips/tricks for
> > making them? :-)
> >
> > TIA!
> > --
>
> I love to make them - peel & slice - separate into rings - put into
> water with ice cubes in it, in the fridge, to crisp them up, for a few
> hours.
>
> Shake the water off; dip them in flour, then in beer batter (here's my
> recipe):
>
> Onion Rings Nancy Dooley
>
> 2 1/4 C. flour
> 1 tsp. baking powder
> 1/2 tsp. salt
> 20-24 oz. room temperature beer
>
> Cut the rings and put them in ice water for at least 3 hours (use ice
> cubes and water, and put the container in the fridge).
>
> Oil temp should be at least 375 deg. F. - in my big electric frypan,
> 400 worked better because I cut the rings fairly thin.
>
> Drain the rings and shake them in a bag of flour until they're
> well-coated. Submerse in the beer batter and drop in the oil. Fry
> until light brown, turning once. Keep warm on a rack on a cookie sheet
> in the oven - salt just before serving.
>
> For freezing, lay out on a rack until fully cool. Place carefully in
> plastic freezer bags. To reheat, put in a pan in a single layer in the
> toaster oven at about 350-400 deg. F. - they take only a few minutes
> to brown.
>
> Note: I don't put them on paper towel, because whatever grease may
> drip off, gets on the paper towel and gets right back on the onion
> rings. Opinions on this differ, of course.
>
> Enjoy!

I use a large mesh screen strainer for draining over a paper towel lined
bowl. :-)

Recipe sounds good, but is the baking powder necessary?
I don't keep that on hand any more since I so rarely bake!
--
Peace!
Om

"My mother never saw the irony in calling me a Son of a bitch"
-- Jack Nicholson

In article >,
"JoeSpareBedroom" > wrote:

> "OmManiPadmeOmelet" > wrote in message
> ...
> > Thanks for all the responses guys! :-)
> >
> > I think I'll try cold beer batter first since I actually have those
> > ingredients on hand, and won't have to go shopping. <G>
> >
> > I'll report back after I've given it a shot. I'll make the batter ahead
> > of time and chill it in the 'frige rather than adding ice cubes, and
> > make sure the onions are cold as well.....
> >
> > I'll have to keep the batches small since the fryer is only the 4 cup
> > size, and I'll start with clean oil. It seems to stay hotter than
> > previously used oil, and I just fried 4 large squid in there so the oil
> > is now "fishy".
> >
> > Time to dump it out.......
> > --
> > Peace!
> > Om
>
> My son's got 5 friends coming here Saturday to watch "Caddy Shack" for the
> 138th time. It would be great if you could come here and test these various
> recipes. No matter how they turn out, there will be someone who will eat
> them. Nothing will go to waste.

<lol> Where do ya live?

When we used to have all night long dungeons and dragons games at my
parents house back when I was in college, mom would make hyooge batches
of spiced oven fries. That went over very well!

Clean and slice spuds into fries without peeling them. Coat them lightly
with veggie oil and lay out on cookie sheets so they are not quite
touching each other.

Liberally sprinkle with seasoning salt.

Bake in a 400 degree oven until done. I don't remember the exact time...

Dump into a large bowl.

They were fantastic, and cheep food for us "kids".
--
Peace!
Om

"My mother never saw the irony in calling me a Son of a bitch"
-- Jack Nicholson

JoeSpareBedroom wrote:
> "Nancy2" > wrote in message
> oups.com...
> >
> > JoeSpareBedroom wrote:
> >
> >> So, in other words, if you put them on paper towels, then eat the onion
> >> rings, you can then reuse the paper towels because the grease has gone
> >> back
> >> into the onion rings. Or, do you still see some grease on the towels?
> >
> > Joe Smarty-pants: I'm just sayin' how I does it. I got the tip from
> > some chef on FN, so that's what I do - if I'm putting them in a warm
> > oven on a rack, until I have all of them fried, it does help to dry
> > them off and not stay as greasy as they get on paper towels. There are
> > two different camps here, and this is mine. LOL.
> >
> > N.
> >
>
> That's just plain silly, Nancy. Paper towels do not make the onion rings
> greasy. If you see oil on the towels, it's because it LEFT the food. You
> think little grease gremlins wait till you look away and shovel grease back
> onto the food?
>
> But, the world needs a certain amount of silliness.

Yes, grease gremlins rule when your back is turned.

N.

OmManiPadmeOmelet wrote:

> Recipe sounds good, but is the baking powder necessary?
> I don't keep that on hand any more since I so rarely bake!
> --
I have no clue, I've always put it in. But if it's something you
don't have on hand, I'd say, leave it out - the recipe would hardly
fail without it, since the beer has a certain amount of fizz. Another
idea - you could use self-rising flour for the batter, if that's what
you do have on hand. Anyway, who's going to complain? They'll still
taste right. ;-)

N.

OmManiPadmeOmelet wrote:
> Thanks for all the responses guys! :-)
>
> I think I'll try cold beer batter first since I actually have those
> ingredients on hand, and won't have to go shopping. <G>
>
> I'll report back after I've given it a shot. I'll make the batter ahead
> of time and chill it in the 'frige rather than adding ice cubes, and
> make sure the onions are cold as well.....

The cubes and water are for the onion rings before you batter them.
Don't put the cubes in the batter. I'm sure you know this; just wanted
to make sure you didn't misread the directions.

Let me know how they turn out. I love to do 2 or 3 onions at one
session, and freeze them.

N.

OmManiPadmeOmelet wrote:

> Recipe sounds good, but is the baking powder necessary?
> I don't keep that on hand any more since I so rarely bake!

You can leave it out. It gives the batter a little
extra puff, but it's definitely not a requirement.

--
Reg

In article .com>,
"Nancy2" > wrote:

> OmManiPadmeOmelet wrote:
> > Thanks for all the responses guys! :-)
> >
> > I think I'll try cold beer batter first since I actually have those
> > ingredients on hand, and won't have to go shopping. <G>
> >
> > I'll report back after I've given it a shot. I'll make the batter ahead
> > of time and chill it in the 'frige rather than adding ice cubes, and
> > make sure the onions are cold as well.....
>
> The cubes and water are for the onion rings before you batter them.
> Don't put the cubes in the batter. I'm sure you know this; just wanted
> to make sure you didn't misread the directions.

Indeed. :-)
The big hobart holds a temp of 40 degrees so I'd chill out there to get
everything nice and cold. I doubt I need to really use ice cubes?

But I probably will anyway for the onions as I want to follow your
instructions. <G>

>
> Let me know how they turn out. I love to do 2 or 3 onions at one
> session, and freeze them.
>
> N.

I'll probably try it this weekend.
--
Peace!
Om

"My mother never saw the irony in calling me a Son of a bitch"
-- Jack Nicholson

In article t>,
Reg > wrote:

> OmManiPadmeOmelet wrote:
>
> > Recipe sounds good, but is the baking powder necessary?
> > I don't keep that on hand any more since I so rarely bake!
>
> You can leave it out. It gives the batter a little
> extra puff, but it's definitely not a requirement.

An alternative is 2 parts cream of tartar to 1 part baking soda.
Not sure if I have cot on hand either. If I do, it's _really_ old!
--
Peace!
Om

"My mother never saw the irony in calling me a Son of a bitch"
-- Jack Nicholson