Onion ring batter

Onion ring batter - Top view closeup of ripe organic yellow peeled onion cut into rings and placed on white marble tabletop

I have a restaurant though I'm not a professional chef. In my restaurant we are planning to introduce onion rings with breadcrumbs as sides. Many recipe I found egg in batter but am confused the egg will get spoilt once we keep aside after frying a portion of onion ring. Please help me to find an alternative to deliver onion rings as fast as we are fast food restaurant?

onionsbreadcrumbs


Best Answer

Something you might want to consider is to use your batter that you have and bread your rings and put on on parchment paper (not touching each other) and freeze. Once frozen they can be consolidated. They can be fried frozen. We did this at a hotel restaurant and had great results. By doing this you can prepare only the amount of egg mixture as needed.

I will share with you a recipe that does not even use eggs or milk. Using a slicer slice the onions thin and put in ice water. Toss rings in a seasoned flour and fry. Easy, and quite good. You will have to experiment on breadcrumbs if that is what you feel you really want to do.



Pictures about "Onion ring batter"

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Onion ring batter - Onion rings and sliced onion on blue background


What is onion ring batter made of?

Ingredients
  • 2 large onions, cut into rings.
  • 1 cup all-purpose flour.
  • 2 tablespoons all-purpose flour.
  • 1 cup milk.
  • 1 egg.
  • 2 tablespoons vegetable oil.
  • 1 teaspoon salt.
  • vegetable oil for frying.


    • How do you get batter to stick to onion rings?

    Coat the onion rings in cornstarch before dipping into the batter. This little extra bit of cornstarch on the surface of the onion rings is the \u201cglue\u201d that holds onto the batter.

    How do you keep breading from falling off onion rings?

    Dry them off completely before beginning to batter them. How to keep batter from falling off onion rings: In order to keep that tasty and crispy breading on your onion you will want to use cold batter and hot oil. Also, make sure you shake off any excess flour before dipping the onion in the egg mixture.

    Why soak onions in ice water before making onion rings?

    Soak the onion slices in cold water to dilute the sulfur content, turning them sweet and mild. For a crust that stays crisp and has character, double dip the rings in buttermilk and seasoned flour.


    Homemade Onion Rings - Super Crispy Easy and Delicious



    More answers regarding onion ring batter

    Answer 2

    A batter recipe that we made in a restaurant, had beer, flour, salt, and pepper. the more flour you used in the recipe the breadier it would be to the contrary with less flour you would end up with a crispier texture but less coated. First you would need to dredge the onion rings in flour. If fried and not eaten immediately it will get soggy. I've only seen people freeze breaded food but if it works for batters I would definitely give it a try. I have also seen cooks add cornstarch 1/4 ratio to 3/4 flour and instead of beer they would use mineral water. And these recipes can be stored roughly 3 hours on the fridge. Test and Taste good luck.

    Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.

    Images: Karolina Grabowska, Alena Shekhovtcova, Alena Shekhovtcova, Alena Shekhovtcova

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