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9 replies

onion rings

D dublin551Member
hey all,

well it's getting close to that time of year. i will be heading back up to lake city co. and get my BBQ joint open for the upcoming season. last year i did not have a fryer, so i offered no onion rings, fries etc. SO! this year i will be adding a fryer. now in the past places that i have owned, i offered a pre beer battered onion rings, but the food cost was high 35%.. BUT! if i do a fresh hand breaded ring, the food cost drops to about 8-12%. but here's the rub. ive tried 2 different types of rings. one was a beer batter, it was good but the crust fell off easily. the other was a batter wash, rolled in bread crumbs, but when making them there was alot of waste because everything stuck to my hands, really messy....so, they were both good, but the mess was huge. i would have to hire one person to do just fries and rings. i know i could use tongs or forks but there has to be a better way....i just haven't found that way........so what do you say guys and gals, any suggestions?...............need help....thanks.....jeff,

ps. i need ideas that i could use in a restaurant setting.......
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M maxqMember
There's a couple of tricks you can try, which work for most breaded fried foods. The basic procedure calls for 3 pans. One for flour, one for egg wash and one for breadcrumbs. Next you'll need a wire mesh basket strainer HERE and a Chinese skimmer tool HERE

Add dry sliced onion rings to the strainer and shake well with seasoned flour. Shake off the excess and pour them into the egg wash. Use the Chinese skimmer to let the excess batter fall away and dump them into the breadcrumbs. You can either use your hands or tongs to coat them with breadcrumbs. You can do this all beforehand and set the onion rings on sheet pans.

Couple tweaks...season the flour with your signature flavoring of choice...I like salt, pepper and onion powder. You could experiment with Smoked Paprika and Chipotle powder too.

Buttermilk works well in an egg wash for onion rings. Start with 12 eggs, 1 qt Buttermilk and 1 qt milk all mixed well.

ISO plain breadcrumbs, try a mixture of Panko crumbs and corn meal...50/50. That will give you a very crunchy, crispy ring.

My .02. Hope that helps.
FM Former Member
Max doesn't admit it, but he's a chef and been around a long time.

Chris (I get to call him that) was almost an original member of the forum.

He disappeared for a number of years. Something about Witness Protection.

But he's been back a while and I for one appreciate his expertise.

Appreciate it Chris (oops,) I mean Max...
C coachMember
quote:
Originally posted by MaxQue:
There's a couple of tricks you can try, which work for most breaded fried foods. The basic procedure calls for 3 pans. One for flour, one for egg wash and one for breadcrumbs. Next you'll need a wire mesh basket strainer HERE and a Chinese skimmer tool HERE

Add dry sliced onion rings to the strainer and shake well with seasoned flour. Shake off the excess and pour them into the egg wash. Use the Chinese skimmer to let the excess batter fall away and dump them into the breadcrumbs. You can either use your hands or tongs to coat them with breadcrumbs. You can do this all beforehand and set the onion rings on sheet pans.

Couple tweaks...season the flour with your signature flavoring of choice...I like salt, pepper and onion powder. You could experiment with Smoked Paprika and Chipotle powder too.

Buttermilk works well in an egg wash for onion rings. Start with 12 eggs, 1 qt Buttermilk and 1 qt milk all mixed well.

ISO plain breadcrumbs, try a mixture of Panko crumbs and corn meal...50/50. That will give you a very crunchy, crispy ring.

My .02. Hope that helps.



When it comes to cookin........ Maxies $0.02 is a fortune in my currency. If anybody gets within even 5 states of Vermont, it's worth the trip to Maxies joint!

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