By daniejolliffe
Crispiest Homemade Onion Rings
Onion rings are so crispy, so crunchy, so delicious... why not make them two different ways with not one, but two dipping sauces? SUPPLIES USED: Blender Pyrex Measuring Cup Induction Cooktop INGREDIENTS: Onion Dipping Sauce 3/4 (180g) cup mayonnaise 1/3 cup (80g) ketchup 1 Tbsp (15g) dijon mustard 2 cloves garlic, grated 1 Tbsp (15g) oyster or porcini mushroom powder 2 Tbsp (30g) hot sauce 2 tsp (8g) worcestershire sauce Traditional Breaded Onion Rings 2-3 large yellow onions 1 cup (240g) all pu
Updated at: Thu, 17 Aug 2023 10:31:11 GMT
Nutrition balance score
Good
Glycemic Index
67
Moderate
Glycemic Load
89
High
Nutrition per serving
Calories1010.8 kcal (51%)
Total Fat40.7 g (58%)
Carbs133.3 g (51%)
Sugars16.2 g (18%)
Protein23.4 g (47%)
Sodium1317.5 mg (66%)
Fiber6.5 g (23%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
For the onions
2yellow onions
large
1 cupall purpose flour
4gbaking powder
15gsmoke paprika
15ggarlic powder
4gkosher salt
1 ½ cupwhole milk
1egg
15gdijon mustard
1 cuppanko bread crumbs
½ cupall purpose flour
Onion dipping sauce
Instructions
Step 1
For the sauce, in a medium bowl add in all and mix together until fully incorporated.
Step 2
Cut the onions tops off and cut into 1” rings. Peel off the outermost layer and pop out the inside layers for individual rings. Remove any inside membrane from each ring.
Step 3
For the dredge, combine and whisk all-purpose flour, smoked paprika, garlic powder, and kosher into a medium bowl. Separately whisk and fully combine an egg, dijon mustard, and whole milk before mixing into the dry until fully incorporated.
Step 4
In two separate bowls, add in panko bread crumbs and all-purpose flour.
Step 5
Toss and thoroughly coat onions in the flour, submerge completely in batter, drain on a wire rack before dropping into the panko bread crumbs.
Step 6
Fill a pot with 2.5” of frying oil and heat to 365F. Fry onions in batches for 2-3 minutes. Occasional flip for even browning.
Step 7
Drain on a wire rack set over a baking sheet immediately seasoned with salt.
Step 8
In a medium pot, combine water, kombu strips, and bonito flakes. Heat over medium heat until just steaming. Remove from heat and let steep for 15 minutes.
Step 9
In a separate pan, heat sake over medium-high heat until boiling. Using a long lighter, or hand-held torch carefully light the sake.
Step 10
Once the alcohol has burned off from the flame (which has died down at this point), carefully pour the sake into a small bowl.
Step 11
In a medium bowl, strain the bonito kombu water and add in the sake, mirin and soy sauce. Stir together.
Step 12
Before serving, grate in ginger and daikon into a small bowl before pouring in the tentsuyu sauce.
Step 13
In a large bowl, fill with all dry before whisking in club soda until combined. Toss in a couple ice cubes to keep cold.
Step 14
Cut the onions tops off and cut into 1” rings. Peel off the outermost layer and pop out the inside layers for individual rings. Remove any inside membrane from each ring.
Step 15
Heat oil to 375F. Toss and coat onion ring in all-purpose flour, dunk in batter, and gently spin the ring when dropping into the oil.
Step 16
Fry for a couple of seconds then spin the onion quickly using chopsticks 3-4 minutes (flip halfway through). Use the other hand to allow excess batter to drizzle onto the onion ring while it spins for a few seconds.
Step 17
Drain on a wire rack set in a rimmed baking sheet immediately seasoned with salt.
Step 18
Rinse and repeat with the remaining onion rings.
Notes
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