Crispy Microbrew Onion Rings

Menu Part: 
Appetizer
Cuisine Type: 
American
Serves: 
12

The ultimate appetizer, these onion rings reach new heights with the addition of Panko bread crumbs and microbrew ale to the tempura batter. Make plenty, they will go fast.

Ingredients

1 each large yellow, red, and white onion, sliced in
3⁄4-in. rounds
2 1⁄3 cups prepared tempura batter mix
1 1⁄2 cups cold microbrew ale
6 cups Panko (Japanese breadcrumbs)
3 tbsp. minced Italian parsley
1 1⁄2 tsp. celery seed
1 1⁄2 tsp. dried thyme

Steps

1. Separate onion slices into rings. For best results prior to breading, soak onion rings in cold water and peel away membranes around each ring.

2. Whisk tempura batter mix, and microbrew ale together in stainless steel bowl until smooth.

3. Toss together remaining ingredients in a 2-in. full hotel pan. Dip rings into batter; coat well. Let excess batter drip off, then dip in breading. Gently press breading into rings to help it stick. Let rings sit in breading until the pan is full.

4. Transfer breaded rings to parchment-lined sheet pans that have been lightly sprinkled with Panko. Refrigerate until ready to serve.

5. Deep fry rings at 375°F for 2-3 min. or until golden brown. Drain on towels; serve.

More From FoodService Director

Menu Development
craft beer flight
A draw for happy hour...

Phan plans to serve beer and wine, and depending on liquor licensing, perhaps cocktails as well. “For faculty and staff on campus, it will be a really wonderful place to come to and have a glass of wine,” Wolch says. “Right now, we have The Faculty Club bar, which is a very historic spot, but this is going to be much more contemporary.”

And for morning coffee...

Phan’s plan for made-to-order coffee is bound to be a boon for both faculty and students. “We’ll have a brand-new espresso machine,” Phan says. Wolch adds, “Most of us in the Bay Area are, if not...

Ideas and Innovation
chicken herbs

We make and broadcast short YouTube videos on TV monitors to educate our customers about cooking techniques, like how to cut up a chicken or what herbs and spices go well together. The monitors also are used to display daily menus, nutritional and allergen information, upcoming foodservice events and local weather forecasts.

Managing Your Business
wurster west may 2016

At a nearly 150-year-old university, every stone column and classroom has treasured stories to tell. But with that history come the logistical challenges of operating in outdated spaces—especially for foodservice. Such is the case at University of California at Berkeley, where longtime cafe Ramona’s in Wurster Hall closed in March to make way for an updated, as-yet unnamed concept.

With little more than a steam table and coolers, Ramona’s was limited by its lack of ventilation. And, as a former classroom space, it never was intended to function for foodservice, says Jennifer Wolch...

Ideas and Innovation
leftovers containers

We use our Menu Forward idea to empower staff to develop menu items and keep leftovers in check. Product left at the end of service may be claimed by any station to become part of a new item within six weeks. I’m happy to see my star team fighting for their ideas and products; the benefit to food cost is spot-on, and my freezer has no mystery items lurking in the corner.

FSD Resources