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Need a Good Onion Ring Recipe
Posted on 10/5/13 at 4:12 pm
Posted on 10/5/13 at 4:12 pm
I want to make some onion rings like you get from places in Louisiana. I used to work at Nooleys in high school, but don't remember how we made them. Help a fellow out in TX. 
5
Posted on 10/5/13 at 4:32 pm to LSUSUPERSTAR
Double dip them.
Water, flour, water, flour
Fry until crispy
These will be some of the best you've had.
Water, flour, water, flour
Fry until crispy
These will be some of the best you've had.
Posted on 10/5/13 at 5:17 pm to LSUSUPERSTAR
Whip an egg into two cups of milk.
Salt in AP flour. Dip rings in egg/milk and coat with flour, then back to liquid and finish with second pass trough flour. I like to let them sit on a plate for a few minutes before I begin frying them.
I have been known to drizzle a few forks of liquid into flour (actually do this 10 or 20 times) to make some dough crumbles in the flour before ever dipping rings the first time. Makes rings with crumbles on them which I like when they are fried.
Probably need to salt them again when they come out of the oil.
Salt in AP flour. Dip rings in egg/milk and coat with flour, then back to liquid and finish with second pass trough flour. I like to let them sit on a plate for a few minutes before I begin frying them.
I have been known to drizzle a few forks of liquid into flour (actually do this 10 or 20 times) to make some dough crumbles in the flour before ever dipping rings the first time. Makes rings with crumbles on them which I like when they are fried.
Probably need to salt them again when they come out of the oil.
Posted on 10/5/13 at 8:52 pm to LSUSUPERSTAR
Onion, buttermilk, flour, fry.
Posted on 10/5/13 at 8:55 pm to LSUSUPERSTAR
The owner of Nooley's son is on the board, not sure if he knows the recipe.
Posted on 10/5/13 at 10:11 pm to MeridianDog
quote:
have been known to drizzle a few forks of liquid into flour (actually do this 10 or 20 times) to make some dough crumbles in the flour before ever dipping rings the first time.
I read something that said this is how Chik-Fil-A gets the bits of 'gradeau' (that's what I'd call it) in their chicken.
Posted on 10/5/13 at 10:19 pm to LSUGUMBO
been doing it for years. Works great wen breading chicken nuggets, onion rings etc. Takes only a few minutes and I like the way they taste when done this way.
I never knew it had a name.
I never knew it had a name.
This post was edited on 10/5/13 at 10:20 pm
Posted on 10/5/13 at 11:29 pm to LSUSUPERSTAR
i made some today....
1 beer
1 egg (beaten)
1 2/3 cups flour
oregano
parsley
garlic powder
cayenne pepper
black pepper
salt
whisk all that into a batter...dip onions, then cover with flour/fish or shimp fry...enjoy
1 beer
1 egg (beaten)
1 2/3 cups flour
oregano
parsley
garlic powder
cayenne pepper
black pepper
salt
whisk all that into a batter...dip onions, then cover with flour/fish or shimp fry...enjoy
Posted on 10/6/13 at 12:07 am to MeridianDog
I'm not 100% sure that's the right usage of the word, but I believe it means 'the extra/leftover seasoning that not used/picked by the dish' i.e., the seasonings that stay on your hand when you eat crawfish, or the seasoning that sticks to the bottom of the pot when you're cooking.
This post was edited on 10/6/13 at 5:39 am
Posted on 10/6/13 at 8:52 am to LSUGUMBO
Posted on 10/9/13 at 8:48 pm to Trout Bandit
Trout Bandit's method, second post in this thread, is money. Just season to taste and run with it. Use ice cold water.
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