Onion Rings Like Hackney S Recipes

Steps:

• Heat the oil in a large heavy skillet over medium-high heat, or deep-fryer to 375 degrees F (190 degrees C).
• Place the flour in a shallow baking pan, and stir in 1 teaspoon of salt and 1 teaspoon of pepper. In a medium bowl, whisk together the egg whites, milk, vinegar, and remaining salt and pepper until frothy.
• Dip the onion rings in the wet ingredients then into the flour mixture until coated. Then dip in the egg white mixture again, and then into the flour again.
• Fry onion rings in the hot oil a few at a time so they are not crowded, until golden brown. Drain on paper towels, and serve immediately.

Steps:

• Whisk together flour, cornstarch, dry potato flakes, and cayenne pepper in a large bowl. Whisk in club soda to make a smooth batter.
• Place panko bread crumbs in a shallow bowl.
• Heat oil in a deep fryer or large saucepan to 350 degrees F (175 degrees C).
• Place a few onion rings at a time into the bowl of batter and turn to coat all sides with batter.
• Remove onion rings from batter and place into pan of panko bread crumbs; turn to coat completely with crumbs.
• Cook a few rings at a time in the hot oil until golden brown, about 2 to 3 minutes.
• Transfer to a cooling rack set over paper towels to drain. Season with salt to taste and serve.

Steps:

• Slice the onion into thin rings, about 1/8 to 1/4-inch thick. Separate the rings completely, place into a bowl and pour the milk and water over them. Swish them around occasionally and let sit for about 30 minutes.
• Place the flour, salt and paprika into a plastic bag and shake to combine. Heat oil in a frying appliance or in a large, deep frying pot to 360°.
• Using a fork, lift a bunch of rings out of the bowl and let the milk drip, then add the rings into the flour bag. Twist the bag shut and shake it, coating the rings. Lift the rings out and shake them a little back into the bag, to remove excess flour.
• Add the rings to the oil and let cook, stirring occasionally to keep them cooking evenly. Don't worry about trying to keep them separated -- because they're thinly sliced they're going to want to tumble around each other. Let them cook for about 2-3 minutes, until they're a nice golden brown. Remove with a large slotted spoon, letting the excess oil drip back into the pot, and place on a paper towel-lined sheet pan.
• These are best consumed hot from the fryer.
• One large Spanish onion is equal to about 3 batches of rings in the fryer.
• This recipe is really easy to double, triple, etc.

Steps:

• In small bowl, beat egg.
• Mix in well with whisk, rest of ingredients except onion slices.
• Heat oil til pretty hot but not smoking.
• Dip onion slices in batter coating well, letting some of the excess dripp off, and carefully drop in hot oil.
• When golden brown on underside, flip over with tongs. This should take about 3-4 minutes, less if your oil is hotter. Just eyeball it.
• Fry another 3-4 minutes on other side or til golden brown.
• Place on paper towels to drain.
• Nice addition: Mince very fine 1 jalapeno pepper, fresh or jarred, and add to batter before frying for a nice kick!