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    Panko Coated Onion Rings

    Source of Recipe

    Marlene at

    Recipe Introduction

    These are truly amazing. I love onion rings and never have had much success at making them. They are always to greasy or not crisp enough or just not right. Marlene's rings are light, crisp and delicious. They are some of the best onion rings that I've ever tasted and certainly the best that I've ever made! The most amazing thing about these is the ability to make them ahead of time and reheat just before serving. They retain their crispness and flavor and are still not greasy. Mike took some to work a couple of days after I made them and heated them in a toaster oven and they were STILL good! The only note that I have to add is that I needed about twice as much batter and panko crumbs. The sweet onions that we get are enormous - almost 8" across at their widest point, so that might explain that. Also, I would suggest that you dredge the battered rings in small amounts of panko - my panko got really clumpy when I tried to use the total amount. You really have to try these - they are good and easy and you can make them ahead of time; what more could you want?

    List of Ingredients

    2 sweet onions, sliced approx 1.4 inch thick
    1/2 cup flour
    1/2 cup water
    two or three dashes Tabasco
    1/2 teaspoon salt
    2 cups panko (japanese bread crumbs)
    Enough oil for deep frying

    grated lime zest
    finely chopped parsley or cilantro


    Heat oil to 375 and turn on oven to 250

    Mix the flour, water, Tabasco and salt together. Dip the onions in the flour mixture then in the panko mixture, doing 5 or six onions at a time. Deep fry for a couple of minutes turning once when golden on the bottom side.

    Spread on a baking sheet lined with paper towels and hold in the oven while you make the rest.

    When serving you can grate some lime zest over them if you like and sprinkle some chopped parsley or cilantro.

    These can be made ahead of time when you're entertaining. Don't sprinkle the lime or parsley until ready to serve. Hold them at room temp then pop them into a 350 oven for 10 minutes and the crispyness will return.




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