In Pursuit of the Perfect Onion Ring | What’s Eating Dan?
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Dan shows you how to fry up delicately crisp, golden onion rings that run circles around restaurant versions.
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Onion Rings 2 Ways
Go to and use code brian to get $20 off your first box! Thanks to Shaker & Spoon for sponsoring today's video. Today we’re making onion rings 2 ways. One extra crispy and one beer battered (also VERY crispy)
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RECIPE:
EXTRA CRISPY
▪2 large white onions
▪400g or 2 1/2c all purpose flour (+2-3c for dredge)
▪150g or 1 1/4c corn starch
▪6g or 1 1/3tsp baking powder
▪2g or 1/5tsp paprika
▪6g or 1tsp salt
▪3g or 1.5tsp black pepper
▪300g or 2-3c buttermilk
▪Neutral oil (canola, grapeseed, avocado)
Cut off onion poles. Score 1 layer deep to remove outer layer. Cut into ¾-1” (2cm) planks. Separate rings, removing small middle rings from each, leaving only larger outer rings. These make more ideal rings and are easier to bread.
To make the breading, in a medium bowl, combine 400g of flour, corn starch, baking powder, paprika, salt, and pepper.
In two small separate containers, add buttermilk to one and 2-3c plain all purpose flour to the second for the dredge.
Drop each ring into the plain flour to coat, then into the buttermilk. Allow excess to drip off then drop into the breading to coat. Repeat for all rings. When finished, bread each ring a second time by dipping into the buttermilk then into the breading to coat. Place each ring in a single layer on a baking tray.
To fry, fill a large heavy bottomed pot ⅓ of the way up the sides with neutral frying oil (i use 2qt for a 6.75qt dutch oven) & heat over medium until the temperature reaches 350F/175C.
While oil heats, preheat oven to 200F/95C & add an empty sheet tray with a wire rack. This is where you’ll keep the already-fried onion rings warm while you finish frying.
When the fry oil is up to temp, lower onion rings in carefully, one at a time. Be sure to allow enough space around each ring so that they don’t touch. After 2 minutes, flip rings over to fry for about 2 more mins or until golden & crisp. Use a spider or strainer to lift rings from oil & place on wire rack in preheated oven until ready to serve.
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BEER BATTERED
▪100g or 3/4c ap flour for batter + 2-3c for dredge
▪100g or 2/3c rice flour
▪2g or 1/2tsp baking powder
▪5g or 1tsp salt
▪12oz or 350mL beer of choice (or club soda)
Slice onions as described in above recipe then lay rings on a sheet tray to freeze for 30-45min. Rinse under warm water to thaw. This shortens the cook time later. Dab off any excess water before dredging.
To make batter, mix together 100g of the ap flour, the rice flour, baking powder, and salt. Whisk in about 10oz of the beer - use additional 1-2oz to thin only if needed. Should be a paint consistency.
For dredge, pace 2-3c ap flour in a separate container. Drop onions into dredge to coat well, shake off excess, then place in liquid batter to coat.
Preheat pot of oil (about ⅓ of the way up your fry pot) to 375F/190C.
Just before you’re ready to fry, drop each battered ring into flour dredge again, shake off excess, & drop into wet batter once more. Toss to cover, allow excess to drip off, & carefully drop into oil to fry. Be sure not to crowd. Fry on side 1 for 1-1.5 mins, then flip & continue to fry 1-1.5 mins until golden brown & crisp. Place fried rings onto wire lined sheet tray in warm oven until ready to serve.
CHIPOTLE RANCH
125g or 1/2c mayo
50g or 1/4c sour cream
15g or 1Tbsp lemon juice
1 garlic clove, pressed/minced
15g or 1Tbsp hot sauce
1 chipotle in adobo
Add all ingredients to a high sided container and spin with immersion blender until well broken down.
HERBED RANCH
125g or 1/2c mayo
50g or 1/4c sour cream
15g or 1Tbsp lemon juice
1 garlic clove, pressed/minced
10g or 3-4Tbsp chive, minced
10g or 3-4Tbsp fresh dill, minced
Blend mayo, sour cream, lemon juice, and garlic until smooth. Stir in herbs.
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CHAPTERS:
0:00 Intro
0:32 Onion prep
1:53 Extra crispy breading
4:08 Frying extra crispers
5:28 Making a cocktail #ad
6:34 Extra crispies are done
6:51 Chipotle ranch + herbed ranch
7:46 SOOOO crisp
8:17 Beer batter & dredge
11:10 Frying beer battered
12:54 Let's eat this thing
#onionrings #fried #onions
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The Easiest Onion (Onyo) Rings You Will Ever Make | Chef Jean-Pierre
Hello There Friends, Today I'm going to show you How To Make the Crispiest Onion Rings! They are super easy to make and you wont regret trying them! Take it from me. The Onyo Chef! This is one of the best ways to use your Onyos! Make them and let me know how you did!
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Crispy Homemade BEER BATTER Onion Rings! (Watch out for Sheila)
Nothing better than homemade crispy Onion Rings! In this video, I'm showing you how to make crispy homemade BEER BATTER Onion Rings! These onion rings are perfect for a fun and easy appetizer or main course.
If you're looking for a delicious and easy appetizer or main course, then watch this video and learn how to make beer battered onion rings! These rings are perfect for a fun night out with friends or family, and they're sure to be a hit!
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Crispy Homemade Beer Batter Onion Rings
Prep Time: 35 min. / Cook Time 10-12 min.
Ingredients:
Sweet Onions
2 Cups All-Purpose Flour
¼ Cup Corn Starch
1 Tsp. Paprika
2 Tsp. Salt
½ Tsp. Baking Powder
½ Tsp White Pepper
1 Cup Cold Beer
Vegetable Oil
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#onionring #crispyonionrings #beerbatter #homemadeonionrings #easyrecipe #cookingwithshotgunred
Homemade Onion Rings
Onion Rings
Servings - 2 - 3
INGREDIENTSOnions - 250 grams
Egg - 1
Milk - 230 milliliters
Salt - 1 teaspoon
Black pepper - 1/2 teaspoon
Paprika - 1 tablespoon
All purpose flour - 130 grams
Baking powder - 1 tablespoon
Bread crumbs
PREPARATION
1. Separate the onion slices into rings, and set aside.
2. In a mixing bowl, add all the ingredients and mix well to combine.
3. Dip the onion rings into the flour mixture and roll them in bread crumbs.
4. Heat sufficient oil in a heavy skillet. Deep fry until golden brown. Drain it on an absorbent paper.
5. Serve hot with ketchup.