Hello there friends, today I’m going to show you How To Make the Crispiest Onion Rings! They are super easy to make and you wont regret trying them! Take it from me. The Onyo Chef! This is one of the best ways to use your Onyos! Jump toPrintable Recipe
1cupBeer (or club soda for a non-alcoholic version)
2cupsPanko Breadcrumbs
1tablespoondried Herbs De Provence (or your favorite dried herbs)
4cupsVegetable Oil (for frying)
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Recipe Instructions
Process your bread crumbs as the chef did on YouTube with Panko Bread crumbs and Hers De Provence.
Slice the onion into thick rings, about 1/2 inch (1.25 cm) thick. Separate the rings and set aside.
In a bowl, mix the all-purpose flour, rice flour, cornstarch, cornmeal, baking powder, salt, and creole seasoning. Gradually add the beer, stirring until the batter reaches a thick pancake-like consistency.
Make sure your Frying Oil is at 365ºC / 185ºC
Dip the onion rings into the batter, allowing the excess to drip off, then coat them in panko breadcrumbs.
Fry the onion rings in batches, ensuring not to overcrowd the pot, for about 2-3 minutes or until golden brown. Remove the onion rings with a slotted spoon and drain on paper towels.
Serve immediately with your favorite dipping sauce.
Pro-Tips
For the Creole Seasoning: click hereFor the Herbs de Provence: click hereFor a Signed copy of Chef Jean-Pierre's Cookbook: click hereFor the Laser Thermometer: click here
Equipment - You can find the items below at our online store!
Chef Jean-Pierre, born in Aix-en-Provence, France, honed his culinary skills at a young age, mastering the art of charcuterie by the age of twelve. Determined to become a chef, he began his formal apprenticeship at L'Oustau de Baumaniere in Provence, one of the world’s best restaurants with a 3-star Michelin rating.
Jean-Pierre continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.8 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
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can’t fairly say that I gave these their best shot – I didn’t have any creole spice – so I made some up – so the flavor wasn’t the most striking. But the batter – the crunch! WOW!
I had one question though… would this batter be good for fish? I answered my own question. It’s GREAT! Just leave off the panko crumbs and use the beer batter!
Not unexpectedly, this is a brilliant recipe.
Steve F. Brettfeld
on February 24, 2023 at 8:03 pm
Best onion rings ever. They were exactly like your video. I enjoy your recipes and video. I wish you still had your class as I would sign up in a second.
5-inch high-carbon German Stainless Steel blade will effortlessly slice through your steak, bread, vegetables, and fruits. The handle is ergonomically designed Pakka Wood. Makes a perfect gift presented in a beautifully crafted wooden box.
can’t fairly say that I gave these their best shot – I didn’t have any creole spice – so I made some up – so the flavor wasn’t the most striking. But the batter – the crunch! WOW!
I had one question though… would this batter be good for fish? I answered my own question. It’s GREAT! Just leave off the panko crumbs and use the beer batter!
Not unexpectedly, this is a brilliant recipe.
Best onion rings ever. They were exactly like your video. I enjoy your recipes and video. I wish you still had your class as I would sign up in a second.