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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 11-28-2008, 08:07 PM   #1
Rick's Tropical Delight
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Talking panko onion rings

pretty tasty, but it needs more work. flour, buttermilk, panko bread crumbs and then shallow fry in the dutch oven till browned









or maybe another beer
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Unread 11-28-2008, 08:11 PM   #2
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looks tasty!
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Unread 11-28-2008, 08:19 PM   #3
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Looks good Rick.
Do you double dip them before you fry em?
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Unread 11-28-2008, 08:27 PM   #4
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i double dipped one of them. i think i need a better binder like egg or something. the original recipe marinaded the rings first in a teriyaki
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Unread 11-28-2008, 08:40 PM   #5
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I'd hit those! If you are up for a little experimentation...I highly recommend this recipe from Guy Fiery...you can double dip them in your panko. http://www.foodnetwork.com/recipes/g...ipe/index.html
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Unread 11-28-2008, 10:23 PM   #6
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Hey Rick,

You nailed 'em. Sure, you can get more panko on something like shrimp or an oyster, but the purpose is enhancement not looks. That amount is perfect for an onion ring.

One thing to try is soaking the rings in buttermilk for an hour or so, then do a flour / egg wash / panko thing.
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Unread 11-28-2008, 10:55 PM   #7
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Ritz cracker crumbs in with the Panko works great
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Unread 11-29-2008, 07:52 AM   #8
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thanks guys... these were very crunchy and they tasted great, but they just aren't regular onion rings. they were a little hard to eat without making a mess because they came apart easily. i think they would be killer on a burger.
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Unread 11-29-2008, 09:36 AM   #9
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What about first hitting them with a traditional batter for coverage ... and then a second coating with the panko?
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Unread 11-29-2008, 09:50 AM   #10
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yep, that's an option too. there are so many possibilities. practice, practice, practice!
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Unread 11-29-2008, 10:06 AM   #11
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Those look good man. If you want more "crust", trytossing in flour, egg wash, then try mixing some flour in with the panko. I do this when i make onion straws for green been casserole and they have a nice crunch that is different, but yet more crust than i got with just panko. You take some great pics man.
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Unread 11-30-2008, 09:04 AM   #12
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rick, i have a recipe for guiness beer battered onion rings. pm me if ya wanna give it a try. they'd be great with some walleye :)
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Unread 11-30-2008, 09:09 AM   #13
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I've used a basic shiner bock batter for rings, but didn't put panko on them... Breading is a lot different than batter, though. You might try a thicker batter, and sprinkle on the panko very quickly before frying.
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Unread 11-30-2008, 11:35 AM   #14
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I let my rings sit in the fridge overnght. It dries them, and lets the batter stick better during frying.
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Unread 11-30-2008, 12:35 PM   #15
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Quote:
Originally Posted by cmcadams View Post
I've used a basic shiner bock batter for rings, but didn't put panko on them... Breading is a lot different than batter, though. You might try a thicker batter, and sprinkle on the panko very quickly before frying.

Abusing the Shiner in that way will get you no brownie points here! Rick, how do ya like the Winter Ale?
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