Courtesy of butcherbbq.com, published in the CBBQA newsletter December 2020.
Onion Rings
1 large onion, cut into 1/4” slices (preferably sweet onion)
1 1/4 cups all-purpose flour
1 teaspoon baking powder
2 tbls Butcher Premium Rub
1 egg
1 cup milk (or as needed)
2 cups Panko Japanese bread crumbs
1 quart vegetable oil (or as needed)
Heat oil in deep-fryer or deep pan to 365 degrees.
In large zip-lock bag, mix flour, baking powder, and Butcher Premium Rub. Rinse your onion rings, shake off excess water and put in bag while still wet with dry ingredients, gently shake bag to coat onions.
Shake excess flour off as you take them out of bag. Then empty remaining dry ingredients into mixing bowl and add egg and milk to make dredging mixture. The dredge should be similar to pancake batter in texture . . .
Put Panko in a foil half-pan. Dredge each onion ring in batter, shake gently to get rid of excess batter; drop in Panko and coat evenly.
Place rings in hot oil and cook for 2-3 minutes (depending on how well your pan or deep-fryer recovers in heat). Cook til golden brown.
Drain excess grease off on paper towel and season liberally with Butcher’s Honey rub.
(for added kick, mix ¾ Honey Rub and ¼ Savory Pecan Rub)
NOTE: The recipe owner (Rick) added that the Honey Rub is a killer on tater tots also!!!
Onion Rings
1 large onion, cut into 1/4” slices (preferably sweet onion)
1 1/4 cups all-purpose flour
1 teaspoon baking powder
2 tbls Butcher Premium Rub
1 egg
1 cup milk (or as needed)
2 cups Panko Japanese bread crumbs
1 quart vegetable oil (or as needed)
Heat oil in deep-fryer or deep pan to 365 degrees.
In large zip-lock bag, mix flour, baking powder, and Butcher Premium Rub. Rinse your onion rings, shake off excess water and put in bag while still wet with dry ingredients, gently shake bag to coat onions.
Shake excess flour off as you take them out of bag. Then empty remaining dry ingredients into mixing bowl and add egg and milk to make dredging mixture. The dredge should be similar to pancake batter in texture . . .
Put Panko in a foil half-pan. Dredge each onion ring in batter, shake gently to get rid of excess batter; drop in Panko and coat evenly.
Place rings in hot oil and cook for 2-3 minutes (depending on how well your pan or deep-fryer recovers in heat). Cook til golden brown.
Drain excess grease off on paper towel and season liberally with Butcher’s Honey rub.
(for added kick, mix ¾ Honey Rub and ¼ Savory Pecan Rub)
NOTE: The recipe owner (Rick) added that the Honey Rub is a killer on tater tots also!!!