Crispy Pub Rings
I created this recipe for a beer-tasting party we hosted, and they were a hit. Serve them when you entertain or on those nights when you want homemade takeout food.
I created this recipe for a beer-tasting party we hosted, and they were a hit. Serve them when you entertain or on those nights when you want homemade takeout food.
- 1 teaspoon salt
- 1 egg
- 1 teaspoon baking powder
- 1 teaspoon garlic powder
- 1/2 cup mayonnaise
- 3/4 cup dry bread crumbs
- 1/4 teaspoon garlic salt
- 1 teaspoon seasoned salt
- 1 clove garlic minced
- 1/2 cup daisy brand sour cream
- 1 cup 2% milk
- 2 green onions finely chopped
- 1-1/4 cups all-purpose flour
- 1/2 teaspoon hot pepper sauce
- 1 tablespoon dried parsley flakes
- 1/2 cup blue cheese crumbled
- rings:
- 1-1/2 teaspoons hot pepper sauce
- 1 large sweet onion sliced and separated into rings
- oil for deep-fat frying
- Carbohydrate 62.3927278254157 g
- Cholesterol 136.027416684585 mg
- Fat 459.431752200494 g
- Fiber 3.92923231173215 g
- Protein 16.5630157333243 g
- Saturated Fat 66.009377670577 g
- Serving Size 1 1 (803g)
- Sodium 1369.34274006705 mg
- Sugar 58.4634955136836 g
- Trans Fat 31.2900043407779 g
- Calories 4388 calories
Step-by-step
- In a small bowl, combine the first eight ingredients; chill until serving.
- In a large shallow bowl, combine the flour, salt and baking powder. In another shallow bowl, whisk the egg, milk, pepper sauce and minced garlic. In a third bowl, combine the bread crumbs, garlic powder and seasoned salt. Coat onions in flour mixture, dip in egg mixture, then roll in crumbs.
- In a deep fryer or electric skillet, heat oil to 375°. Drop onion rings, a few at a time, into hot oil. Fry for 2-3 minutes or until golden brown. Drain on paper towels. Serve with sauce.
Standard diner onion rings rely on a thin, batter-dipped shell that often steams the onion inside until rubbery. This version diverges by using a classic three-step dredging station of flour, egg wash, and seasoned bread crumbs to build a rigid, shatteringly crisp exterior. Managing a deep-fry thermometer and tight counter space requires careful sequencing to prevent overcrowding the oil.
Setting Up the Station
Efficiency on a small counter depends on arranging bowls linearly from left to right: dry flour, wet egg mixture, and crumb coating. Maintain oil temperature precisely at 375 degrees Fahrenheit using a clip-on thermometer. Adding too many cold rings at once will cause the oil temperature to plummet, resulting in a greasy, soggy crust rather than an even golden brown. Fry in small batches of four to five rings maximum, allowing the oil to recover its heat between drops.Coating Mechanics
Proper adhesion of the crumb layer prevents bare spots where moisture can escape and cause dangerous oil splattering. Shake off excess flour before transferring rings to the liquid bath, as thick clumps of dry flour create a barrier that the egg wash cannot penetrate. Press the bread crumbs firmly onto the coated onion rings by hand to ensure complete coverage before lowering them into the hot fat.Drainage and Holding
Transfer fried rings immediately to a wire cooling rack set over a baking sheet rather than paper towels. Trapping steam underneath the rings on flat paper causes the bottom crust to soften within minutes. While these are best served immediately, leftover rings can be frozen after cooling completely and reheated in a 400-degree oven for five minutes to restore their crunch.
