07 September 2010

Creole Thin Cut Onion Rings

The other day I was reading on Bouillie, eating in South Louisiana and Celeste had made a post about Thin Cut Onion Rings. It reminded me about how much I love thin cut onion rings. Don't give me thick cut onion rings. Don't give me onion rings with several layers of flour, batter and breadcrumbs. And heaven forbid, DON'T give me minced onion (and who knows what else!) molded into a ring shape and covered with a thick breaded coating! The latter are crimes against gastronomy. Give me thin cut onion rings in a really light batter that are fried so that they crunch when you bite down on them.

I haven't seen these thin cut onion rings for sale in years. If a restaurant near where I live now makes them, I have yet to find that establishment. In the past they were on menus in a number of places, but they seem to be becoming a lost art. Luckily I know how to make my own savoury bits of deliciousness. And Labour Day Weekend seemed like the perfect time to splurge on these.

First let's start with some wonderful Vidalia onions. I used my Kyocera mandoline to slice them thinly. Seriously, thin enough to see through.

Next comes the rings being coated in the Creole seasoned cornstarch batter.

Frying in the cast iron chicken fryer

Draining on a paper towels

And served on a sapphire Fiesta plate.

Crispy. Crunchy. Thin. Just what onion rings should be.

Creole Thin Cut Onion Rings

oil, for frying
Cornstarch Batter (recipe below)
4 cups very thinly sliced onions, approximately

Heat the oil in a cast iron skillet or deep fryer to 365°F. (I use my great-grandmother's chicken fryer. It's a 4" deep 10" diameter cast iron skillet.) Dip the onion rings in the batter and drop into the hot oil. Do not crowd the skillet. Remove onion rings from oil and drain on paper towels. If necessary, keep warm in low oven till all the onion rings are cooked.


Cornstarch Batter
3/4 cup cornstarch
1/4 cup flour (I use unbleached)
1 tsp baking powder
1 tsp Creole seasoning
1 egg, lightly beaten
½ cup water

Sift dry ingredients together and stir in egg and water to mix.


1. This is a great batter! It can be used for 4 cups of any vegetable you want to fry or about a pound of shrimp for frying.
2. I use the regular Tony Chachere's seasoning with salt. If you use a salt free version of Creole seasoning, be sure to add some salt to the batter.
3. Creole Thin Cut Onion Rings make a great topping for all sorts of casseroles.

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Southerncook said...

Oh YUM, Becky, I am now craving onion rings, YIKES. Have made my copy and will make these this week. BTW, I have been debating about getting a mandoline, you helped me make that decision. Best Wishes to you tomorrow. {{{HUGS}}}


Craig Miyamoto said...

Good lawdie, Becky. Is there any way you can get any of those sent my way?

~ Craig

Margie said...

The trouble with thin cut onion rings is that it's difficult to know when you've had enough! The cornstarch batter looks so crispy & light. I predict a Creole fried shrimp and onion ring meal in my future.

seetlife said...

I love thin cut onion rings, the problem is I eat the entire batch myslef, yum


bpotw said...

Those looks soooo yummy!

Becky said...

These can be addictive! And I love that cornstarch batter for fried shrimp.

MileHighBaker said...

Ruh-roh! I love thin onion rings, too. Sadly, onion rings don't love me back quite like they used to. May need some soon anyway.

Becky said...

MHB, I have to be really careful with fried things these days. Between the thin cut of the onions and the lightness of the batter, these have never turned out greasy. A big plus! Still don't indulge very often. I like to use Vidalias or other sweet onions.

As we are having a family get-together for Thanksgiving, I'm thinking of making these and using them as a topping for Alton Brown's homemade version of the ubiquitous green bean casserole.