So I had never made onion rings before last week. But the beautiful Red Onions staring at me in the Aldi bin enticed me to dump my regular yet rare onion ring fix (Alexia, I still love you) and go for the homemade variety. I quickly Swagbucked (go here to scroll through a few other posts to figure out what the heck I’m talking about) a recipe and of course made a few variation and let me tell you the result was awesome. I do have a few minor changes that I will make in the future which I’ll note at the bottom.
I based the recipe on this one from Diana’s Kitchen. Thanks Lady Di!
2 Medium sized Red Onions
- Peel and slice them 1/4 to 1/2 inch think (used the hubs safety goggles to keep from crying!)
- Soak them in water for 30 minutes
- Drain them and let them dry on a paper towel
Batter:
- Sift together and set aside:
- 1 cup of whole wheat flour
- 2 teaspoons of salt
- 1 1/2 teaspoons of baking powder
- Next:
- Beat 1 egg yolk slightly
- Stir in 2/3 cup of milk (I actually used about 1/3-1/2 cup more because of the flour density)
- And 1 Tablespoon of Canola Oil
- Add this to flour mixture
- Beat egg white until stiff peaks form, fold into batter
- Then:
- Coat your rings while you
- Heat enough Olive Oil to cover the bottom of your pan until hot enough for a bit of the batter to puff up when dropped into oil
- Drop several rings at a time into hot oil and pan fry until golden brown
- Dry on a paper towel
- Tips/Tricks:
- The first onion, I didn’t use the goggles. Sniff, sniff.
- It took me a little bit of time to get the right level of coating. Since I was using whole wheat flour, I think it was a little thicker so I gradually thinned it out with milk until it easily coated and clung to the onion but wasn’t runny.
- At first, this was a little bland for me. About 1/2 way through I added some Splenda to the batter to make the rings sweet (YUM) and looking back I should have threw in some seasonings or garlic salt instead of salt salt.
- We used them to top the Inside Out Turkey Burgers Recipe from the Kraftfoods Community . Join now for great recipes, coupons, and kitchen tips if you haven’t already!
- I wondered if after I battered them, I could have coated them in bread crumbs and baked them instead to make them a little more healthy? It would have been less messy too as I don’t enjoy the open oil on the stovetop sensation.
- For us this is a special treat because they took awhile to make and aren’t the best for you, not a every night of the week staple.
Enjoy this recipe from the Royal Table!
Be a Money Saving Lord or Lady! Join us daily for savings, tips, and fun @ The Queen of Free.
www.queenoffree.net
www.queenoffree.net
