Wednesday, September 23, 2009

Best Onion Rings Ever!

I am a huge fan of onion rings, I mean, who isn't? Even if you don't like onions, throw on some breading, plop them in the deep-fryer and even people who shudder at the thought of this bulbous vegetable in it's natural state, will usually concede they are pretty tasty. Well I love onions in any form, but these onion rings really are some of the best I have had anywhere. I got the idea from Jenn Hess over at Last Night's Dinner, and boy am I glad I did. You start with some Sriracha and red onion cut into rings. Toss them together and add some salt and pepper. Let these sit for about a half an hour. This let's the spicy garlic chili flavor really blend into the red onion. The salt will help sweat out some of the moisture in the onion slices.


When your deep fryer (or pot of frying oil) is up to 350 degrees, toss the slices in flour trying to coat them as thoroughly as possible.



Drop them in the fryer and cook them for about 4-5 minutes, or until crispy and golden brown. Keep in mind they will brown just a little more when you pull them out.


Pull them out of the fryer after letting the grease drip off. Toss them into a bowl lined with paper towels to soak up any additional grease.


I had these with a BACT (Bacon, Arugula, Cheese (Cooper Sharp), and Tomato). They are hands down some really tasty, crunchy, spicy rings. One of the biggest flaws of restaurant rings is that they tend to end up slimy and pull out of the breading. No such problem here. The breading is just flour so it cooks into the onion. They are seriously addictive and I highly recommend them. Don't be afraid to throw them on a burger either. They will blow your mind.

2 comments:

eatingoodinthehood@gmail.com said...

You actually own a deep fryer - that's pretty amazing. I'm a big "Last Night's Dinner" fan and made these rings a while back. I sliced mine pretty thin and they came out awesome. Thanks for reminding me about these! I'll be making another batch up soon.

Thad S. said...

Yea I seriously think they are the best ever. Sometimes we slice them really thin and put them on gorgonzola stuffed burgers. It's a dirty job, but someone has to do it!