Crispy Cajun 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.

RAJUN' CAJUN ONION RINGS

Steps:

• In a large bowl, whisk together the sour cream, the milk and the hot sauce. Add the onion rings and set aside while you season the flour. In a large baking dish or pie plate, combine the celery salt, onion powder, garlic powder, mustard powder, paprika, chili powder, white pepper, salt and the flour.
• Heat about 3 inches of oil to 350 degrees F in a large Dutch oven.
• Remove the onion rings from the liquid mixture and dredge in the flour mixture. Repeat the process to double coat the rings. Place the onion rings into the oil in batches and fry until golden brown and crispy, about 5 minutes. Drain the onion rings on a paper towel lined plate and season with salt while still hot, then transfer to a serving platter. Serve with the Crab Burger and Celery Root Remoulade.

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.

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.

KITTENCAL'S BEST CRISPY ONION RINGS

Steps:

• Heat the oil to about 350 degrees F.
• In a small bowl whisk together buttermilk and eggs.
• In a bowl mix together the coating mixture, then place into a shallow dish (a shallow dish makes for easier coating of the rings).
• Dip/coat the onion rings into the buttermilk mixture.
• Then coat generously into the dry coating mixture.
• Fry briefly in hot oil (turning once) until onion rings are lightly brown on both sides.
• Delicious!

CRISPY FRIED ONION RINGS

Steps:

• In a shallow bowl, whisk the first 5 ingredients. Separate onion slices into rings. Dip rings into batter. In a deep-fat fryer, heat 1 in. of oil to 375°. In batches, fry onion rings until golden brown, 1 to 1-1/2 minutes on each side. Drain on paper towels. Serve immediately.

CRISPY FRIED ONION STRINGS

Steps:

• Slice onion into thinnest possible rings.
• Place in a shallow dish.
• Combine ranch dressing and milk and pour over onions.
• Cover and refrigerate at least 1 hour.
• In a plastic bag, combine flour, salt, black pepper and cayenne pepper.
• Shake to evenly distribute ingredients.
• Heat oil to 375° in deep saucepan.
• Remove a small handful of onion rings from dressing and shake off excess.
• Drop into flour, separate rings and shake to coat.
• Drop a few rings at a time into hot oil and cook until golden.
• Remove from hot oil with a slotted spoon and drain on a paper towels.
• Repeat with remaining rings until all have been battered and fried.
• Keep warm.