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I decided to take inventory of our fridge, which can be a bit overwhelming sometimes. Let’s see… leftovers, veggies galore, drinks, and Homemade Ranch Dressing. Oh yeah, I almost forgot that I made that.
I could have made a salad for my family to go with their Turkey Sub Sandwiches for dinner but I didn’t feel like listening to them complain about a salad (yeah, that’s how they are – both skinny and can eat anything they want – darn those two). Fries, tator tots or chips? Maybe… but I have a billion onions that need to be used so why not make onion rings?
My usual onion ring consists of a flour, egg wash & seasoning mixture but I wanted to do something different. I’m all about trying something new, right?
So off I went in my onion ring recipe search. I finally came across something that looked interesting “Panko Breaded Onion Rings”. It’s unusual that I have all of the ingredients that I need when I find a recipe. Usually the process takes a couple of days from the time it becomes a thought, to an actual food item on a plate for my family to eat. This time I actually had everything I needed for this recipe. So off I went in my adventure… and I’m happy to report that they turned out really good and got a huge thumbs up from my family!
Panko Breaded Onion Rings
2 large Vidalia (or other sweet) onions
1 cup all-purpose flour (more if needed)
1 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon ground red pepper
1 teaspoon garlic powder
1 teaspoon dried oregano
2 cups Kikkoman Panko Japanese Style Bread Crumbs (I had to add a little more at the end of my onion dipping process)
1 cup oil (I used canola oil)
Slice onions to about 1/4-1/2 inch thickness. Seperate slices and set aside
Set up your breading station with 3 bowls.
In the first bowl combine your flour, salt, ground black pepper, ground red pepper, garlic powder and dried oregano (you may want to add more/less seasonings depending on your taste)
In the second bowl whisk the eggs together
In the third bowl place your Panko Bread Crumbs
Heat the oil in a frying pan on medium low heat. (I started out at medium and burned the first couple of onion rings)
The dredging of the onions is a “double-dip” process. This allows the breading to be a bit thicker and tastier, especially if you’ve cut your onions into larger 1/2 inch pieces.
Step 1: dredge your onions in flour, shaking off any excess or clumps that may have formed
Step 2: dredge your onions in egg wash
Step 3: dredge your onions back in the flour, again shaking off any excess or clumps that may have formed
Step 4: dredge your onion back in egg wash
Step 5: dredge your onion in Panko Bread Crumbs
Step 6: place breaded onions in the hot oil
Once your onions are placed in the hot oil they will cook and brown very fast if the oil is up too high so keep an eye on them and adjust your temperature as needed.
Take out of oil when Panko Bread Crumbs turn a nice light brown color. Place on a plate covered with a napkin or paper towel to soak up excess oil from frying.