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 won’t regret trying them! Take it from me. The Onyo Chef! This is one of the best ways to use your Onyos!
Table of Contents
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How to Make Easy Onion Rings Recipe
Recipe Video
Recipe Ingredients
The recipes make enough rings for 2 large Onions
- ½ cup Flour
- ½ cup Rice flour
- ¼ cup Cornstarch
- ¼ cup Corn Meal, very fine
- 1 teaspoon Baking Powder
- 1 teaspoon Creole Seasoning
- Salt and Pepper to taste
- About 8 to 10 ounces of Beer or Soda Water
- 2 cups Approx of Panko
Recipe Instructions
- Mix all dry ingredients first and slowly add the beer until you have a thick batter, slightly thicker than a pancake batter.
Make sure your Frying Oil is at 365ºC / 185ºC
- Process your Breadcrumbs as the Chef did on YouTube with Panko Breadcrumbs and Hers De Provence.
Notes
For the Creole Seasoning: click here
For the Herbs de Provence: click here
For a Signed copy of Chef Jean-Pierre's Cookbook: click here
For the Laser Thermometer: click here
Private Notes
Please share this recipe with family and friends! Thank you!
Master Chef at ClickThru Digital Marketing & SEO
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 1.1 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.
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 1.1 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.
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.