Recipes
Breaded Onion Rings
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FoodConnect.com Test Kitchen
- Categories: Appetizers, Vegetarian
- Servings: 20 change
- Calories per serving: 462
- Prep Time: 75 mins
- Cook Time: 90 mins
Nutritional Facts
| Per serving | % Daily Value* |
| Calories 462 | 23% |
| Fat 46g | 70% |
| Cholesterol 10mg | 3% |
| Sodium 93mg | 4% |
| Carbohydrates 14g | 23% |
Ingredients
- 2 very large onions (2 lb total), cut crosswise into 1/4-inch-thick slices
- 1 1/4 cups all-purpose flour
- 1 tsp baking powder
- 1 large egg
- 1 cup milk
- 1 3/4 cups plain fine dry bread crumbs
- About 1 qt vegetable oil
Recipe Method
Equipment: a1. Separate slices into rings, reserving small inner rings for another use if desired.
2. Stir together flour, baking powder, and 1 teaspoon salt in a bowl. Whisk together egg and milk in another bowl. Spread bread crumbs out on a plate.
3. Coating rings in batches of 4, dredge rings in flour mixture, shaking off excess, then dip in egg mixture, letting excess drip off, and dredge in crumbs, shaking off excess.Transfer to sheets of wax paper.
4. Heat 1 inch oil in a 5-quart pot over medium-high heat until it registers 360 degrees Fahrenheit on thermometer. Fry rings in batches of 4 to 6, without crowding, turning over once or twice, until golden brown, about 3 minutes per batch. Transfer to paper towels to drain.
Cooks’ note:
Onion rings can be made 4 days ahead. Transfer, once cooled, to wax-paper-lined baking sheets and freeze until firm, about 10 minutes, then transfer to 2 large sealable bags and freeze. Reheat on 2 large baking sheets in a 425 degrees Fahrenheit oven with racks in upper and lower thirds, switching position of sheets halfway through, about 8 minutes total. Transfer to racks to crisp 1 minute.
