The Parkmoor: Onion Rings The Parkmoor was famous for its onion rings. It was a tempura-type batter that made them different. They were cooked in a special deep fryer and when the batter would get a bit thick, the carhops would say, "Hey, we’re serving onion rings, not onion doughnuts."
Onion Rings Source: Honk for Service, 2004 Yield: Institutional serving Ingredients
Preparation Mix all ingredients together, except flour. Add flour, 3 pounds at a time, mixing well. Check batter by cooking 3 onion rings. If they are crispy, onion batter is right. If batter is too thin, add 1 pound floor and 1 egg. If batter is too thick, cut with milk and 1 egg until texture is right. Day old batter should be thinned down with milk. Onion rings should not be cooked ahead. Do not serve onion rings cold. Note: The Parkmoor mixed the batter ingredients in a 2 gallon Insta Blend blender. The onion rings were cooked in a special deep fryer. Copyright © 2019 LostDishes.com |
