Old Fashioned Onion Rings with a Make-Over.
Welcome to your latest addiction.
Onion rings for dinner?
So what?
Sometimes you just want to eat what you want to eat and if that means breaking the rules of what we are told is right and wrong..then arrest me Officer Foodie.
( but let me bring my onion rings with me)
I haven’t had a good onion ring for years, but I remember as a kid going to diners after every function or sporting event and ordering a large platter of onion rings and a chocolate shake.
You have to understand, on Long Island, especially where I grew up near Manhattan, there are diners in every town. In fact, some towns have numerous diners.
The crappy diners had the typical Burger King type of onion rings and the good diners had crispy, flavorful rings that didn’t even need ketchup.
This is what I strive to create and I think I have perfected it.
Once September hits every year I kind go into comfort mode.
You know, looking forward to breaking out the crock-pot, eating pastas with rich sauces and making a loaf of a good crusty Italian bread an entire meal.
For me it’s part that and part of the way I deal with the memories of what happened on September 11th.
We all deal with negative events in a certain way…and mine is not by eating salad.
These onions are like my new therapy for my need to have comfort food and I think that you will get hooked on them too!
Bathing in a hot tub of oil, these sweet Vidalia onions, double coated in flour and then in seasoned panko breadcrumbs are the food that dreams are made of.
Ok, not so dramatically but I guarantee that you will be thinking about them…often.
From the time that you pick them up, you feel the texture. It’s crunchy and crispy and you just cannot wait to taste them.
What about the smell? Don’t get me started about the aroma. I could write an entire book on this.
The sweet smell of seasoned onions is almost as delicious as the taste.
The next dilemma…
To use condiments or not…
Be safe my friends when eating these sensual vegetables…but feel free to go commando.
No sauce necessary….but I do love my Kickin’ Ketchup.
Whatever way you choose to enjoy these rings of delight…be sure to make plenty.
Enjoy!
- 2 large Vidalia onions, cut into 1/4-inch slices
- 1 1/4 cups all-purpose white flour
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp baking powder
- 2 eggs
- 2 cups whole milk
- 1 1/2 cups panko breadcrumbs
- 1/4 tsp cumin
- 1 tbsp. garlic powder
- 1/4 tsp cayenne powder
- 1 tbsp paprika
- 1 tbsp ground sage
- 2 tbsp turbinado sugar (sugar in the raw)
- 1 quart of cannola oil
- For the Kickin' Ketchup
- 1/2 cup ketchup
- 3 tbsp Tabasco
- 1 tbsp onion powder
- Separate the onion slices into rings and place in a large bowl.
- In a small bowl, stir the flour, salt, pepper, baking powder.
- Dredge the onion slices into the flour mixture and put on the side.
- In a large bowl, whisk together your eggs and milk.
- On a large plate combine the panko bread crumbs, cumin, garlic powder, paprika, sage and turbinado sugar.
- Dip the separated onion rings, one at a time, into the eggs and milk mixture then coat each one with the breadcrumb mixture and place on a large plate.
- Once you have finished coating them once, repeat the dip into the egg and milk mixture and then breadcrumbs. Set aside on a large plate.
- Heat the oil in a deep-fryer to 365 degrees F.
- In small batches of 4-5 rings, fry for about 2-3 minutes until golden brown.
- Set aside on a plate with paper towels to drain.
- Enjoy your new favorite food with or without Kickin' Ketchup.
Paul Santos
September 11, 2015
This is going to be the comfort food that I need on day like today.
Elvie
September 12, 2015
Ed, these look fantastic and I’m going to try them as soon as I get my hands on some onions!
Ed
September 24, 2015
Thanks so much. I think the mixture of spices is perfect and I look forward to hearing how yours came out.
Mitzy Levinson
December 2, 2015
Follwing this recipe exactly as you indicate, I made these onion rings and I can never have them anywhere else. They came out perfect like in your picture.
sanjay p
January 4, 2016
Hello Foodie
this is going to be on my cooking list this week.