If you ever find yourself in downtown Chattanooga, stop at Ankars Downtown. There are a couple of Ankars restaurants in Chatt but the downtown one is not affiliated with the others. Their onion rings are excellent. They also make a steak sack that is really good. I have been going there for years. Ignore my purse.
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Hackney’s Restaurants in Glenview & Wilmette, Illinois have an onion ring brick that is to die for.
The pic is from their website.
Oh, by the way, that thing is big enough for a table of four to share.Comment
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A place in Sister Lakes Mi. called Ayds. Some of the best onion rings I ever ate. It's been sold and goes by a different name now. The rings are OK, but not the sameComment
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Haven’t found the perfect ones yet but I am still on the mission. Love onion rings but many don’t live up to the hype.Comment
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Onion rings done right are wonderful. For some reason I’ve never tried making my own. This summer I had some that stand out as some of the best.
While on vacation in Baltimore for a family reunion we took a day and went up to Gettysburg. While cruising around the state we ended up at South County Brewing in York, PA. Every single thing I ate or drank was outstanding - and their onion rings are dang near the top of my list.
Eberything about this place has my wife and I asking ourselves, “Is it weird to plan another vacation to York for the sole purpose of spending a few days at South County?!?”
This photo doesn’t do the rings justice, but it sure brings back enough memories to make my mouth water typing this!
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Red Robin onion rings are good as well.
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After all this talk of OR’s, last night we had a Wisconsin Friday fish fry with OR’s at the Pub down the street. They make them great there. By the time the food showed up, I was about 5 pints into it and forgot the pics. 🤦♂️🤷♂️🙄Comment
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My favorite onion rings are from Whataburger. I rarely make ORs, too much work and too messy.Comment
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I’d be hard pressed to say there are ANY onion rings I don’t like. Even the awful Burger King onion rings are good.
That being said, I don’t do any deep frying at home. It’s messy, it stinks up the kitchen, the learning curve is expensive, it wastes cooking oil, and while I don’t care that much about healthy, it isn’t enough better than anything else I could do with food that would justify the method; I could sauté onions, roast potatoes, pan fry chicken, etc. If I want onion rings I’ll order them in a restaurant.
The best onion rings are usually the ones you can order in great traditional steakhouses. Old Homestead immediately comes to mind, but there are others.Comment
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I have to agree with the mess of deep frying at home. And waste of cooking oil. I have an electric deep fryer, and used to use it a lot more, but it needs 5 quarts of oil I think to operate, and at this point, I'll use the grill or air fryer, or even the dutch oven with 2 inches of oil, before pulling out the deep fryer. -
After I switched to using my 14" wok as a deep fryer, it was a game changer. The best thermal recovery for the oil of any pot I've ever used. I store the used oil (filtered before storing) in the fridge and use it over and over. The taste gets better and better.
I usually deep fry out on the deck on my Camp Chef Somerset IV Gas range with its 30KBTU burners. Keeps the smell out of the house and I can get my outdoor cooking fix for the day. Yay and Yay.
K.Last edited by fzxdoc; September 19, 2024, 12:14 PM. -
Panhead John Burger King onion rings ARE the worst! AND they are terrible! And they’re STILL delicious! That’s how good onion rings are!
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I do like onion rings and I have eaten them all over.
The best ones:
1. Do not require me to unhinge my jaw to eat.
2. Have a clean and crisp separation when I bite through versus dragging out the onion from its holder.
3. Are not floppy.
4. Do not arrive in a puddle of grease.
5. Come with an appropriate dipping sauce that complements the ring.
A huge pain in the butt to make at home so usually order them wherever I go for restaurants or fast food.
Most of the time I end up with Culvers’ rings which are very good.Comment
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Concerning waste oil and mess. From a local restaurant supply house I acquired a box of big paper filters, and a ring shaped metal cone to hold them, about 12 inch diameter. Think super-sized drip coffee set-up. These filters are more permeable than coffee filters; are designed specifically for cooking oil. Filtered oil can be used several times.
Cook outside. I have a baby sized deep fryer ($4/yard sale) and a propane wok burner. Wok or flat bottomed deep dutch oven on burner. A wok works well for small batches. Skimmer and tongs to handle onions. Use a mandolin to cut nice uniform rings. I have used both canola and my own rendered lard. No real preference.
The recipe I posted above uses whole, much thinner, rings than most pics posted here. I prefer thinner over the typically thicker restaurant rings, which strike me as both too thick and also over battered. Let the batter drip off, resulting in light elegant rings. Mrs. Gasperetti insisted whole large rings about 1/4 inch thick, no small or broken ones.
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Ok…I kinda lied on my previous post. I do make onion rings at home now and then, just not from scratch.
We make these in the air fryer and if you get them out at the exact right moment they’re not bad. But the window between undercooked and jawbreaker is about as narrow as the *just right* water temp in the shower between ice cold and scalding hot. 🤣
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