Just made these! I was convinced that even though he claimed the crunch was the real thing, there must be some sort of enhancement going on, but they really were just as beautiful and as crunchy as the ones in the video. One thing; they took far less time to cook than the recipe indicated. Probably about half the time. Next time, I'll try cutting them a bit thicker, too, as I don't think an onion ring with a little substance left in the onion is a bad thing. Also, as crunchy as these stay, you could probably take the time to make a big batch of them for a larger group and keep them warm in the oven until they were all done with no effect on the quality.
I've made this twice now. First time followed the recipe exactly and it was delicious! The second time, used beer instead of club soda, cut the onions thicker, and didn't use any bread crumbs - just the batter.... and they were slap yo' momma good!
Crispy - Crunchy goodness. I didn't watch the video before making these and I should have. The first few that I made the batter was really thin and didn't adhere well. In the video, Chef John says to let the batter sit for a bit and let the potato flakes hydrate and the batter thickens up. Make plenty - everyone will want more. Enjoy!
These turned out great! Deep frying is still a little messy, and even with olive oil, adds calories from fat. On a whim I just tried baking them on a foil-lined sheet in my convection oven until they were crispy. Oh my gosh, were they ever good! Just drizzle with a little bit of olive oil and bake them; no one will know the difference and they are virtually guilt-free! Chef John's outstanding recipe still produces amazingly crispy, crunchy onion rings straight from the oven!
Used this on calamari. Added seasoned salt oregano and 4 pkts of true lemon to the the batter. Exquisite Pizza sauce on side to dip. Fantastic!
Very delicious! Thank you so much Chef John!
These are the most crispy onion rings we've ever had. I gave obey for my Husband to try and he said he will never be able to eat any other rings! My daughter never eats onion rings and after she tried these she put 4 more on her plate. I kept them in a warm oven while I cooked them all and after about 45 minutes from when I started and being in the oven...they were still as crispy!!!!! Only think I did different was adding seasoning salt right to the batter.
I tried baking these at 425 degrees in the oven for 20 minutes instead of frying - they came out super crunchy and delicious! Not as pretty in color but the taste and texture were exactly what I expected.
This is a fantastic recipe! Just like A&W onion rings only better cause you make em yourself! Made two slight adjustments to the recipe I didn't have club soda on hand so I used some light beer I had in the fridge and will make em like that again cause it was so good. The first time I made these I had a little trouble with the batter not sticking after they were cooked so the second time around I dredged the rings in flour as soon as they were cut and then proceeded with battering and dipping in the Panko and they were much better batter completely held together and they were the best onion rings I've had!
Sorry chef John I really like a lot of your reciepes ut this one didn't work for me.
