Onion Rings

1. Slice one Vadallia onions into thick slices :: 1/2 – 3/4  inches
2. Break into rings – Separate onion rings and place in a bowl of COLD buttermilk.
3. Put small center core pieces into bowl to use in another recipe. Use only larger rings.
4. Soak for 60 minutes

While rings soak, mix in a large mixing bowl – Tempura batter

• Three egg yolks
  (save separated egg whites for later use in this recipe)
• 1/2 bottle cold Amber or lager beer
  enjoy the other half while you bake.
• 1 tsp salt
• 1/2 C flour
• 1 TBL sugar
• 2 TBL corn starch
• 1/2 C panko
• 1 tsp baking powder
• 1 TBL oregano or chives
• 1/2 tsp Grandpa's Thunder Powder or Arghhh Powder
• 1/4 C grated Parmesan cheese
  Mixture should at this point be like
  thin crêpe batter (but with bubbles)
  Set aside mixture in fridge for 30 minutes to allow the yeast in the beer to rise.  In half an hour you should see bubbles in the batter.
• ADD 1 C onion milk AFTER onions have finished soaking

While rings soak and liquid rests, mix together dredges in two separate bowls

First Dredge (DIP)

• Three egg yolks
  (save separated egg whites for later use in this recipe)
• 1/2 bottle cold Amber or lager beer
  enjoy the other half while you bake.
• 1 tsp salt

Second dredge

• 1 C flour
• 1 TBL Grandpa's Thunder Powder or Arghhh Powder
• 1 tsp coarse sea salt
• 1/4 C Panko bread crumbs

In a separate third bowl,

1. Next, beat your egg whites to soft peaks
2. Gently fold whites into the Tempura batter until smooth
3. Put a couple dozen onion rings into flour – this will make the Tempura batter stick to the onion more easily
4. Move rings from the flower into your batter bowl – let drip for at least five seconds when you take them out
5. Dip into your Panko dredge.
6. Place in hot Canola or Safflower oil at 365-375° one after the other – maximum 6 in pan
   NOTE:  Put part of the onion into hot oil and pause for a few seconds before letting it go into the oil AWAY from you.  The few seconds will keep it from sticking to the bottom of the fryer, and AWAY from you will minimize splashes and burns
7. Cook for about three minutes then flip.
8. Cook other side about two minutes
9. Place on paper towel for a few minutes to drain
10. Sprinkle salt while still hot from the oil

Aioli Dipping Sauce
In food processor add…
2 egg yolks
2 TBL dijon mustard
1 TbL Paprika
5 cloves garlic
Salt and pepper to taste
Mix a bit
With processor running drizzle in 1 C EVOO
. Run till it thickens
Add zest and juice from 1 lemon
Add some fresh cilantro
Blend all together
Consistency of ranch dressing

 

Another video by PDX Traveler

 

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• 2 eggs
• Buttermilk
• AP flour
• Cornstarch
• Panko crumbs
• dried pecorino cheese
• Red pepper flakes
• Parsley
• Salt and pepper
• Thick cut onion rings
• Dredge in eggs, then flour, then crumbs
• One onion per every two people
• Cook in canola oil or peanut oil at 360°