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									                            ONION RINGS


Select a medium sweet white onion and cut into 1/4-inch thick slices. Place slices into
cold water for a minimum of 10-minutes. Just before you’re ready to dip, gently separate
the onion slices into individual rings (soaking in cold water should facilitate the
separation).

You will need 3-small bowls for the dipping, Mix the ingredients in each bowl thoroughly
until combined.

first bowl:   3/4 cup      AP Flour
                    1/2 tsp      Salt
                    1/2 tsp      pepper

second bowl: 1 lg egg
                    2 tbl water (or milk)

third bowl:   3/4 cup       Breadcrumbs (plain or seasoned)

Dipping process: From the cold water, dredge each ring into the flour mixture, knocking
off any excess that doesn’t cling, Then into the egg mixture and finally a coating of the
breadcrumbs. Set each ring in a single layer on wax paper (do not stack!). Repeat this
process until all the rings are coated.

For a thicker coating re-wet the rings in the egg mixture and drip again into the
breadcrumbs.

Heat oil to 350 degrees Fahrenheit, fry until just golden brown - do not overfry onions! -
deep-frying onions too long will remove all the moisture from the onion which produces a
“tough” and “stringy” onion ring.

TIP: This same bread coating method also works well for mushrooms and cheese sticks.

								
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