Candy Onion Rings Food

CRISPY ONION RINGS

Steps:

• Put the onions in a large bowl and cover with milk. Let soak for 30 minutes.
• Meanwhile, using a fine-sieve over a large bowl, sift together the flour, baking powder, 2 teaspoons salt, chili powder, and cumin, if using. Stir in the beer until a smooth batter is formed. Set aside.
• Drain the onions and transfer to a paper towel-lined baking sheet. Blot the onions with paper towels until dry.
• In a large, wide heavy-bottomed pot, pour in the oil to a depth of about 2 inches. Place over medium heat and heat to 400 degrees F. (The oil must be heated to 400 degrees F. since the temperature drops oil to about 375 degrees F. when the onions are added.)
• Working in batches, transfer about 8 to 10 of the onions to the batter and mix to coat well. Using tongs, pull several of the onions out of the batter, and let any excess batter fall back into the bowl. Carefully add to the oil and fry, flipping once, until golden brown and crispy, about 3 1/2 minutes per batch. Using the tongs, transfer to a dry paper towel-lined baking sheet to drain. Sprinkle with salt to taste. Repeat with the remaining onions. Serve immediately.

MOM'S ONION RINGS

Steps:

• Preheat the oven to 200 degrees F. Set a cooling rack over a baking sheet.
• Separate the onions into rings and put in a large bowl. Toss with 1/2 cup of the flour. Arrange the floured rings on the cooling rack; let stand for 15 minutes.
• Fill a large, wide pot with 2 inches of vegetable oil and heat to 365 degrees F over medium-high heat. In a large bowl, whisk the remaining 2 cups flour with the cornstarch, paprika, cayenne, lime zest and 1 1/2 teaspoons kosher salt. Add the milk, club soda and egg and whisk to combine.
• Working in 3 or 4 batches, add a small amount of the onions to the batter and then immediately place into the hot oil. Fry until crisp and golden, turning once, 2 to 3 minutes. Allow the oil to come back to temperature between batches.
• Season the onion rings with salt. Serve immediately with your condiment of choice, or transfer to a cooling rack and keep warm in the oven until ready to eat.

ONION RINGS CHICHARRON

Steps:

• Slice the onion into 1/4-inch rings and separate the rings from each other. Place the onions in a large bowl and cover with the buttermilk, then sprinkle with salt. Let marinate, refrigerated, at least 2 hours or up to overnight, if possible.
• In a food processor, pulse the chicharrons to a sandy consistency.
• Add the baking powder, 2 cups flour and a sprinkle of salt to a shallow dish. Add the eggs to another shallow dish and whisk to combine. Mix the smoked paprika and remaining 1 1/2 cups flour with the crushed chicharrons in a third shallow dish. Line a sheet tray with a wire rack.
• Toss a batch of the marinated onion slices in the flour mixture until they are well coated. Place the flour-coated onions into the egg and coat. Dip the rings into the chicharron mix to coat. Place on the wire rack and repeat with the remaining rings. Reserve, chilled and uncovered, at least 30 minutes or up to 1 hour in the refrigerator.
• Preheat the oven to 450 degrees F.
• For the sauce: Add the jalapenos and onions to a 14-inch cast-iron pan or sheet tray. Drizzle with 1/4 cup oil and sprinkle with salt and pepper. Roast until slightly charred, about 10 minutes.
• Meanwhile, in a nonreactive bowl, mix together the mayonnaise, sweetened condensed milk and smoked paprika until well combined. Transfer the roasted onions and jalapeno to a food processor and process until fully combined. Add this to the mayonnaise mixture and stir until fully combined. Adjust the seasoning as needed.
• Heat the remaining quart peanut oil in a wide-bottomed pot or fryer to 375 degrees F. Line a sheet tray with a wire rack.
• Fry the onion rings in batches, being careful not to overload, until golden brown and floating, 3 to 4 minutes. Drain on the wire rack-lined sheet tray and season with salt.
• Serve hot with the dipping sauce.

SOUR CREAM AND ONION-ONION RINGS

Steps:

• Heat 2 inches of oil in a Dutch oven to 370 degrees F.
• Whisk together the sour cream and onion dip mix, 2 teaspoons of the onion powder and 1/2 teaspoon of the garlic powder in a large bowl (large enough to use for dredging). Set aside 2 tablespoons of the seasoning mixture for later. To the mixture in the bowl, stir in 1/4 cup of the flour. Set aside.
• In a separate large mixing bowl, whisk together the remaining 1 cup flour, the cornstarch, remaining 2 teaspoons onion powder, the salt, baking powder and remaining 1/2 teaspoon garlic powder. Add the seltzer and sour cream and whisk until just smooth. Stir in the chives. The batter should be the consistency of thick paint.
• Add the onion rings to the seasoned flour and toss to lightly coat. Working in 2 batches, dredge the floured rings in the batter, letting the excess drip back in the bowl, and add to the oil. Fry, flipping occasionally, until very crisp and deep golden, about 4 minutes per batch. Drain on a wire rack set over a baking sheet.
• While still hot, season the onion rings with the reserved sour cream and onion seasoning mixture. Serve immediately, with ketchup.

CORNMEAL-FRIED ONION RINGS

Steps:

• Peel the onions, slice them 1/2 to 3/4-inch thick, and separate them into rings. Combine the buttermilk, 1 1/2 teaspoons salt, 1 teaspoon pepper in a medium bowl. Add the onion rings, toss well, and allow to marinate for at least 15 minutes. (The onion rings can sit in the buttermilk for a few hours.) In a separate bowl, combine the flour, cornmeal, 1 teaspoon salt, and 1/2 teaspoon pepper. Set aside.
• When you're ready to fry the onion rings, preheat the oven to 200 degrees F. Line a baking sheet with paper towels.
• Heat the oil to 350 degrees F in a large pot or Dutch oven. (A candy thermometer attached to the side of the pot will help you maintain the proper temperature.) Working in batches, lift some onions out of the buttermilk and dredge them in the flour mixture. Drop into the hot oil and fry for 2 minutes, until golden brown, turning them once with tongs. Don't crowd them! Place the finished onion rings on the baking sheet, sprinkle liberally with salt, and keep them warm in the oven while you fry the next batch. Continue frying the onion rings and placing them in the warm oven until all the onions are fried. They will remain crisp in the oven for up to 30 minutes. Serve hot.

ONION RINGS

Steps:

• Use a fork to steady your onion. Slice the onion into rings about 1cm wide. Remove the skin and separate the rings.
• Heat the oil to 180C in a heavy-based pan - it should be no more than 1/ 3 full.
• Meanwhile put the flour and sparkling water in a bowl and season generously. Whisk together to form a batter.
• Coat a small batch of onion rings in batter. Carefully lower into the hot oil and deep-fry until crisp and golden, about 2 - 3 minutes. Remove with a slotted spoon and place on a piece of kitchen towel to drain. Repeat with the remaining onion and batter.

DO AT HOME ONION RINGS

Steps:

• Mix egg, oil, and milk on low speed of mixer for 1 minute.
• Add dry ingredients and mix until smooth.
• Coat onions in flour.
• Dip in batter.
• When one side is golden turn to the other side.
• Fry in hot oil 375* until desired shade of brown.