Curly Ramen Crunch 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.

CURLY RAMEN CRUNCH ONION RINGS

Steps:

• To make batter, blend flour, salt, pepper in a bowl. Add in beaten eggs and beer.
• Break off half of one block of the ramen noodles and pulse it in a food processor or blender until finely ground.
• Stir the ground ramen noodles into the batter and set aside.
• Break up the remaining noodles into small chunks and either process them carefully in small batches until they're chopped into small bits (but not ground) or put them in a heavy duty plastic bag and crush them with a rolling pin or soup can.
• Spread the crushed noodles in a shallow bowl and shake the contents of the flavor packet over them; mix thoroughly.
• Heat 1/2 to 3/4 inches oil in a heavy skillet to 375 degrees.
• Dip an onion ring into the batter, coating thickly, and dredge in the crushed noodles. Lay it gently into the oil and cook until golden, turning once. Remove and drain on paper towels. Repeat with remaining rings. You can do 2-3 at a time depending on the size of your skillet, but take care not to crowd the pan or let the temperature drop too much, or the rings will turn out greasy.
• Enjoy alone, or with your favorite dip(Rainforest Cafe Safari Sauce, sweet Thai chili sauce, those leftover packets of duck sauce are all good).

MAKING CRISPY ONION RINGS

Steps:

• Whisk together flour, cornstarch, dry potato flakes, and cayenne pepper in a large bowl. Whisk in club soda to make a smooth batter.
• Place panko bread crumbs in a shallow bowl.
• Heat oil in a deep fryer or large saucepan to 350 degrees F (175 degrees C).
• Place a few onion rings at a time into the bowl of batter and turn to coat all sides with batter.
• Remove onion rings from batter and place into pan of panko bread crumbs; turn to coat completely with crumbs.
• Cook a few rings at a time in the hot oil until golden brown, about 2 to 3 minutes.
• Transfer to a cooling rack set over paper towels to drain. Season with salt to taste and serve.