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Onion Rings Like Hackneys

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Ingredients

Adjust Servings:
1 large spanish onion
1 cup milk
1/2 cup water
1 cup flour
3/4 teaspoon salt
1/2 teaspoon paprika
canola oil, for frying

Nutritional information

337.2
Calories
47 g
Calories From Fat
5.2 g
Total Fat
2.9 g
Saturated Fat
17.1 mg
Cholesterol
938.2 mg
Sodium
60.7 g
Carbs
3.2 g
Dietary Fiber
3.4 g
Sugars
11.4 g
Protein
321g
Serving Size

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Onion Rings Like Hackneys

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    Cuisine:

    Spot on! I have always enjoyed Hackney's onion loaf. This turned out just like it! One thing I should have done is sliced the onion into thicker pieces. I sliced the rings about 1/8", but I think 1/4" would have been better. Thank you for posting. Very easy recipe and turned out great!!

    • 70 min
    • Serves 2
    • Easy

    Ingredients

    Directions

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    Onion Rings Like Hackney’s, Anyone who has had the onion rings at Hackney’s restaurants in the Chicago area will immediately know what these rings are like They are served in a loaf, or brick, and when it arrives at the table everyone starts pulling it apart, like taking flakes off a bale of hay The thinly sliced onions are lightly breaded and packed into a loaf, then deep fried so that the outside of the ‘brick’ is usually well done and sometimes the hot oil never gets to the inside of the brick For that reason, I would usually order ours ‘well done’ so that the inside gets crispy I have moved away from Chicago and found myself craving these rings so I went on a quest to figure it out I came up with a ‘controlled pile of rings’, as opposed to the ‘brick’, using a Fry Daddy to keep the oil temperature under control I’m really happy with these rings!, Spot on! I have always enjoyed Hackney’s onion loaf This turned out just like it! One thing I should have done is sliced the onion into thicker pieces I sliced the rings about 1/8 , but I think 1/4 would have been better Thank you for posting Very easy recipe and turned out great!!, Anyone who has had the onion rings at Hackney’s restaurants in the Chicago area will immediately know what these rings are like They are served in a loaf, or brick, and when it arrives at the table everyone starts pulling it apart, like taking flakes off a bale of hay The thinly sliced onions are lightly breaded and packed into a loaf, then deep fried so that the outside of the ‘brick’ is usually well done and sometimes the hot oil never gets to the inside of the brick For that reason, I would usually order ours ‘well done’ so that the inside gets crispy I have moved away from Chicago and found myself craving these rings so I went on a quest to figure it out I came up with a ‘controlled pile of rings’, as opposed to the ‘brick’, using a Fry Daddy to keep the oil temperature under control I’m really happy with these rings!


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    Steps

    1
    Done

    Slice the Onion Into Thin Rings, About 1/8 to 1/4-Inch Thick. Separate the Rings Completely, Place Into a Bowl and Pour the Milk and Water Over Them. Swish Them Around Occasionally and Let Sit For About 30 Minutes.

    2
    Done

    Place the Flour, Salt and Paprika Into a Plastic Bag and Shake to Combine. Heat Oil in a Frying Appliance or in a Large, Deep Frying Pot to 360.

    3
    Done

    Using a Fork, Lift a Bunch of Rings Out of the Bowl and Let the Milk Drip, Then Add the Rings Into the Flour Bag. Twist the Bag Shut and Shake It, Coating the Rings. Lift the Rings Out and Shake Them a Little Back Into the Bag, to Remove Excess Flour.

    4
    Done

    Add the Rings to the Oil and Let Cook, Stirring Occasionally to Keep Them Cooking Evenly. Don't Worry About Trying to Keep Them Separated -- Because They're Thinly Sliced They're Going to Want to Tumble Around Each Other. Let Them Cook For About 2-3 Minutes, Until They're a Nice Golden Brown. Remove With a Large Slotted Spoon, Letting the Excess Oil Drip Back Into the Pot, and Place on a Paper Towel-Lined Sheet Pan.

    5
    Done

    These Are Best Consumed Hot from the Fryer.

    6
    Done

    One Large Spanish Onion Is Equal to About 3 Batches of Rings in the Fryer.

    7
    Done

    This Recipe Is Really Easy to Double, Triple, Etc.

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    Elena Fisher

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