When my dad celebrated his 75th birthday a few weeks ago, I surprised him by showing up to his house with all the ingredients to make these. “Why did you bring me groceries?” He asked. I told him I didn’t and that I was making something special. When these were done, I called him in from the garage, where he was, of course, working on something, and we sat together at the table and ate the whole plate. Just like old times.
Make sure you have enough to go around because you’re going to want to eat the whole batch yourself!
Ingredients
Instructions
Peel and slice your onions and separate into rings. Sprinkle with a little flour and toss to coat very lightly. Place in a bowl or on paper towels til needed.
In a medium-sized shallow bowl, whisk together the flour, cornstarch, potato flakes and seasonings (except salt). Whisk your chosen bubbly liquid into the dry mixture well. It will appear thin, but will thicken up from the potato flakes. Set aside until needed.
In another shallow bowl or pie plate, mix the Panko crumbs and cornmeal. Set up your frying station next to the stove or fryer. Onion rings first, batter next and then crumbs closest to the fryer.
Place a wire cooling rack over/into a jelly roll pan and place in the oven at “Keep Warm” or 150°F. Heat oil to 365-375°F in either a deep fryer or a deep, narrow saucepan.
Dip a few of the onion rings into the batter and using a fork. Remove from batter and let any excess drip off. Place on the Panko crumb mixture and with a DRY fork turn the rings to coat with crumbs.
Using either the dry fork or your fingers, drop the rings carefully into the hot oil. Turn the rings once when they get light golden, remove when fully golden and place on the prepared cooling rack. (I put them on a few folded paper towels until I had several batches fried and then transferred them to the rack in the oven.)
As an alternative method, you could dip and coat the rings and then place them on the cooling rack to hold them to fry at a later time. This way you could do the “messy” part first and then turn your attention to frying.
After frying, either salt lightly or sprinkle heavily with Cheddar Cheese Powder and toss to coat. (I bought some bright yellow-orange cheese powder from a local store, but I prefer the Vermont cheese powder from King Arthur Flour – http://www.kingarthurflour.com/shop/items/vermont-cheese-powder-8-oz
This makes a small batch, enough for 2 hungry onion eaters or 4 appetizers. For a family, I would at least double these amounts.
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Quick Tip: Serve with BBQ sauce or Ranch dressing for a dip…yum!