ONION RINGS LIKE HACKNEY'S
Anyone who has had the onion rings at Hackney's restaurants in the Chicago area will immediately know what these rings are like. They are served in a loaf, or brick, and when it arrives at the table everyone starts pulling it apart, like taking flakes off a bale of hay. The thinly sliced onions are lightly breaded and packed into a loaf, then deep fried so that the outside of the 'brick' is usually well done and sometimes the hot oil never gets to the inside of the brick. For that reason, I would usually order ours 'well done' so that the inside gets crispy. I have moved away from Chicago and found myself craving these rings so I went on a quest to figure it out. I came up with a 'controlled pile of rings', as opposed to the 'brick', using a Fry Daddy to keep the oil temperature under control. I'm really happy with these rings!
Provided by Hey Jude
Categories Onions
Time 50m
Yield 2 serving(s)
Number Of Ingredients 7
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.
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Md. Azam Khan
[email protected]These onion rings were delicious! The batter was crispy and flavorful, and the onions were cooked perfectly.
Andy Minett
[email protected]I love these onion rings! They're always a hit at parties and they're so easy to make.
aldanis anderson
[email protected]These onion rings were okay, but I've had better. The batter was a little too thick and the onions were a bit too greasy.
Eric Rallison
[email protected]I've made these onion rings several times now, and they're always a hit. They're so easy to make and they taste delicious.
Dispenser Online 786
[email protected]These onion rings were a huge disappointment. The batter was bland and the onions were undercooked.
PRINZ DAMITE
[email protected]I'm not a big fan of onion rings, but these were actually really good. The batter was light and crispy, and the onions were nice and tender.
Pti Sapot
[email protected]These onion rings are amazing! I love the flavor of the batter and the onions are cooked perfectly.
Adeyanju Toyosi
[email protected]I followed the recipe exactly, but my onion rings didn't turn out as crispy as I would have liked.
jihad Haji
[email protected]These onion rings were a bit too greasy for my taste, but they were still good.
My Reactions
[email protected]I love onion rings, and these were some of the best I've ever had. They were crispy and flavorful, and the batter was perfectly seasoned.
kareem tanha
[email protected]These onion rings were so easy to make and they turned out perfect! I will definitely be making them again.
Irfan ali Irfan ali
[email protected]I've tried many onion ring recipes, but this one is definitely the best. The onion rings were crispy on the outside and tender on the inside, and the flavor was amazing!
Sabnam Islam
[email protected]These onion rings were a hit at my party! They were crispy and flavorful, and the batter was perfect.