PAM'S VARIATIONS ON A THEME - ONION RINGS

Pam's Variations on a Theme - Onion Rings image

Crunchy and flavorful, we couldn't stop munching on these onion rings. The chili powder and cayenne added a punch of flavor. Panko crumbs added crunch to the coating; these are in no way doughy. Great for a snack or on a yummy burger.

Provided by Pam Ellingson

Time 40m

Number Of Ingredients 11

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Ingredients

2 to 3 small onions, (3-inch diameter) use larger onions for a large batch
1/4 c all-purpose flour
2 1/2 Tbsp corn starch
1 Tbsp instant mashed potato flakes (I use Ore Ida)
1 to 2 dash(es) cayenne pepper or to taste
1/8 to 1/4 tsp mild chili powder (use hot if you like spicy)
1/2 c cold soda water or warm beer or the uncola
3 c Panko bread crumbs
1/4 c cornmeal
enough neutral flavored oil for frying
salt or for the variation Vermont cheese powder (see link in steps)

Steps:

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.)
7. 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.
8. 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
9. This makes a small batch, enough for 2 hungry onion eaters or 4 appetizers. For a family, I would at least double these amounts.