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Look really good!
I made these delicious Onion Rings, eating them right now, so good!, I made some modifications, had no milk or plain yogurt, so I used the flour/ cornmeal mixture (added extra 1/4 c cornmeal), and dipped my onions in egg. Still came out perfect, light and crispy. I added the tsp salt to my flour mixture, and it was the perfect amount to season the rings, sprinkling salt on them after frying would simply be to much sodium, and I’m sure they’d taste to salty. Great recipe starting point for me, next time I’ll follow the recipe exact.
I made this but cut the onions 1/8 and 1/4 inches thick. Very light and delish! Will definitely be making these again. I sprinkled salt on the papertowels before putting the fried rings to drain and also sprinkled them with a bit of salt. Really helped bring out the flavor.
Well it’s quite a few years since this recipe was originally posted. I have read the recipe and made my own GLUTEN FREE-DAIRY FREE solution. My daughter is both, so I had to find something yummy that we could both do together. I had no time in between reading this recipe and saving it, and the BBQ that made me famous for it!!!
I got some heavy duty foil, oiled it with corn oil (she’s allergic to olive oil), and then kept that aside.
I got a small bowl and filled it with soy milk.
In another bowl I filled it with rice flour, black pepper, some green herbs (of choice).
Then I sliced red onions (sweeter) to just under 1/4 inch.
I dredged the onion rings, concentrically sliced slabs, into the soy milk, then carefully laid them onto the flour mixture.
With a spoon I covered the tops of them with the flour.
Then I scooped them out, and laid them on the oiled foil.
I wrapped the foil like a waterproof package, top folded first tightly, then rolled up the ends keeping the air out as I went.
I put the packages on the BBQ from the get go, so they had at least 20 minutes on there.
When it was time to check for doneness of them and the other veggies I had packed,
THEY WERE PERFECT.
They looked deep fried! Crusty, caramelized onions!!
This was the first time I had tried such a stunt, and it worked wonderfully!
I posted this, to show others that batter foods do well on the BBQ. You just have to experiment.
The family was jazzed at it’s success!!
AND THEY WERE SWEEEEEEEEEEEEEEEEET!
Wanted to serve something other than french fries with home made hamburgers, looked for an onion rings recipe and this one appealed to me because of the reference to the memory of the Bob’s Big Boy rings. (In the first job I ever had, I was assigned to make the Bob’s Big Boy rings according to their recipe instructions with pre-mixed ingredients. Maybe I’m biased, but I agree that Bob’s were the best ever! And with Ina’s recipe, I was able to duplicate the same taste and crunch, with fewer calories I’m sure.) The recipe was easy to follow, though I reduced quantities to accommodate enough for just 2 servings, and added 1 teaspoon of Tabasco Sauce for fun. Prep and cooking times were minimal. Nothing but rave reviews from my husband, and I certainly consider it a saver!
I live in India. Are corn meal and corn flour the same?
Corn meal is grainy. It isn’t as finely ground as corn flour. ~Elise
At the Iron Men Inn, in Iowa City, Iowa, where I worked as a chef in 1980, we made the best onion rings I have ever eaten using a twice-fried process similar to that used for properly made fresh-cut French Fries. The rings – always perfect rings – were dredged through a special batter that had the consistency of pancake batter (but no lumps). It was made each morning and then rested all day. There was some leavening in the batter, but no cornmeal. The rings were fried first to a light golden brown, then drained, then transferred to a large pan. They were finished to a darker brown as each order was required. Any broken rings not eaten by the cooks were discarded. After I got done making the rings, I made a gallon of Bearnaise sauce ….
I’m going to try baking them, first spraying with olive oil or buttery flavored spray. We can’t afford one more calorie but we do love to eat!
Hi Hiroaki – I personally wouldn’t bother with baking these. They just wouldn’t be the same. If I were concerned about the fat I would just eat fewer onion rings. But please don’t let what I think dissuade you. I’m all for experimentation. Try baking them and see if you like them. Broiling them would probably come closer than baking.
Hmmm, will this work if I simply bake them in the oven?
Deep fries are more messy and more fatty than baking in the oven. Am I right?
Hi all – I’m still recovering from eating all the rings on that plate yesterday. Oy! Note to self – next time make these when brother Eddie, the human vacuum cleaner, is around, or dad hasn’t already eaten lunch.
Hi Jeff – the original recipe calls for sprinkling on salt while the onion rings are still warm. I thought they were salty enough as is; there’s salt in the buttermilk mixture and salt in the coating.
Hi Nancy – Grandma made me walk a lot! I still think of those onion rings every time I drive by that particular Bob’s on Wilshire. Didn’t they take down the humongous statue of Bob holding a burger in his hands? I can’t remember exactly right now, but I don’t think it’s there any more. I used to love that huge statue. But then I loved the Brown Derby hat too, and the Vandekamp’s blue windmill. These days if you want kitsch you have to head over to Universal City Walk.
We make these onion rings as well and everyone always asks us to make them at dinner parties-it’s one of our house specialties. Remember, if you use good oil, you can strain and reuse again.
When making my onion rings, my onion of choice when it is in season is ALWAYS the Vidalia onion. I find the sweet flavour of it makes for perfect tasting onion rings every time. I like yellow, too, but the Vidalia variety is my favourite.
That said, I’ll have to try this recipe since I enjoy a little batter with my onion and not the other way around!