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Italian Style Fried Onion Rings – Fried food always hits the spot. especially in the summer, and next on the menu is Fried Onion Rings. I’ll show you the secret to making them Italian-style with Grana Padano cheese added to the batter for flavor and crunch. Buon Gusto!
#LidiasRecipes #LidiasItaly #LidiasKitchen #LidiaBastianich #ItalianFood #25YearsofLidia

Intro – 00:00
Prep – 00:18
Ask Lidia – 01:33
Frying – 02:15
Aperitivo Time – 04:33
Presentation – 06:00

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39 Comments

  1. Dear Lidia , My beautiful Mother passed away in Jan. She loved to cook, she was more than a cook, she was a chef and you were her favourite. We spent many hours watching you cook over the years. Cooking shows were her favourite tv shows and you remind me of her. Your style and love for the art and your family traditions. My mom was German. Sending you love from Canada.🇨🇦
    All the best !

  2. Awesome preparation and presentation 👌👍Looks great 👌😋Thanks for sharing friend ❤ 7:00

  3. THANK YOU FOR THIS GREAT TECHNIQUE!!
    I ALWAYS HAD PROBLEMS WITH THE FLOUR NOT STICKING TO THE RINGS!!!
    AM IN THE MOOD TO MAKE SOME!!
    THANK YOU LYDIA!!!!
    💙💙💙💙💙💙💙💙

  4. I’ve always enjoyed watching Mrs. Lidia. She is authentic, unpretentious, and a true chef.

  5. no Brasil temos muitos italianos e descendentes de italianos, portanto a culinária italiana influenciou muito a brasileira. É tudo muito familiar ao Brasil.

  6. Fried onion rings suggestion on my youtube homepage when we just ordered for our private lunch. Wow! The broadcast.

  7. There is absolutely nothing that you can do to fried onion rings to make them Italian style. Such a thing simply doesn’t exist. I guess folks who think that Olive Garden is an Italian restaurant will disagree.

  8. Как по мне, так кольца сыроваты. Нужно было ещё подержать в масле или поднять его температуру.

  9. السلام وعليكم انا من معجبيك ارجوكي ان تترجمي مقادير إلي العربية

  10. ᴡʜʏ ᴅᴏɴ'ᴛ ʏᴏᴜ ᴘᴏꜱᴛ ʏᴏᴜʀ ᴠɪᴅᴇᴏꜱ ᴛᴏ ᴋʜᴀʟ ᴄᴏᴏᴋɪɴɢ ᴘʟᴀᴛꜰᴏʀᴍ? ɪ ꜰɪɴᴅ ᴛʜᴇᴍ ᴛᴏ ʙᴇ ʀᴇᴀʟʟʏ ꜰᴀꜱᴄɪɴᴀᴛɪɴɢ ᴀɴᴅ ᴀᴍᴀᴢɪɴɢ. ꜱᴇᴇ ʏᴏᴜ ᴛʜᴇʀᴇ.

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