Homemade onion rings... water or milk?

FRENCH FRIED ONION RINGS

Serving Size: 4

3 large Spanish onions

vegetable oil

1/2 cup milk

1 egg

3/4 cup all-purpose flour

1/2 teaspoon salt

Peel onions under running cold water. Cut into 1/4 inch slices and separate into rings. Heat oil (1 inch) in 3-quart saucepan to 375 F.

Beat remaining ingredients with hand beater until smooth. Dip each ring into batter, letting excess drip into bowl.

Fry a few onion rings at a time in hot oil, turning once, until golden brown, about 2 minutes; drain.

FRENCH FRIED ONION RINGS, CAULIFLOWER

OR MUSHROOMS

These are really good, allow 1/2 onion per person.

Slice onions into rings and separate to dry. Coat with flour.

Make a thin fritter batter of:

Blend in a bowl and set aside:

1 1/2 c. flour

1/2 tsp. salt

1 1/2 tsp. baking powder

Mix together:

2 eggs

1 1/4 c. milk

1/4 c. vegetable oil

Beat until smooth with flour mixture.

Fry onions at 375 degrees until golden brown. Grease should be only 1 inch deep in pan, just enough to float food.

When grease is hot, 375 degrees, dip dry onions into fritter batter and let excess drip off. Fry until golden brown. Remove and place on a plate that is piled with paper towel to soak up excess grease.

hope these help. good luck and enjoy.

1 1/2 cups flour 1 1/2 cups beer, room temperature Salt and Pepper 3 very large yellow onions 3 cups oil for deep frying PREPARATION: Combine flour and beer in a large bowl and blend thoroughly with a whisk. Cover the bowl and allow the batter to sit at room temperature for 3 hours. Cut onions into 1/4-inch thick slices then separate into rings. Heat oil to 370°. Using metal tongs, dip a few onion slices into the batter. Then carefully place them in the hot fat. Fry onion rings about 2 minutes, turning them once or twice until they're an even delicate golden color . Bon appetite!

Well if you use beer or even just plain soda water you can make a beer batter which will make the onion rings lighter because of all the carbonation bubbles

If use milk/buttermilk will give the batter more of a nice crunch/crispier

The buttermilk helps to tenderize the rings before frying

I didn't soak my onions in anything when I made rings, but I did make an excellent Beer and Rice Flour batter, with some fried avocado and fried fish. We had a fried fiesta - no something I do all the time, but those onion rings were spectacular - http://the-good-plate.com/?p=3598#onions

Have no idea however common sense prevails and tells me it must be the milk - water would make the fat/oil splatter too much, but then again milk is also a liquid.

Milk makes it milder, but I use water with salt and vinegar.

http://foodwishes.blogspot.com/2010/05/can-i-get-o...