Fried Onion Rings With Lime Dipping Sauce Food

CRISPY ONION RINGS RECIPE WITH DIPPING SAUCE

Steps:

• Heat a dutch oven over medium heat with 1" of oil (or enough to cover the onion rings). You can use a deep fryer if you have one.
• In a medium bowl, whisk together 1 cup milk with 1 Tbsp vinegar and let sit 5 minutes. Whisk in 1/2 cup sour cream.
• In a separate bowl, whisk together: 1 cup flour, 1/2 Tbsp salt, 1/4 tsp black pepper, and 1 tsp garlic powder.
• Separate the onion rings and dip each ring in the milk mixture, then dredge with flour. (I used a fork to transfer from the wet bowl to the dry bowl so my hands didn't get as gunky). Repeat by dipping in milk mixture a second time and dredging again in flour. Place the finished onion rings on a plate until ready to fry.
• Once the oil is at 375˚F on a thermometer, or hot enough for the onion rings to sizzle, place 3-4 double battered onion rings in a single layer in the hot oil and cook for about 3 minutes, flipping halfway and fry until exterior is crisp and light golden brown. Let onion rings cool on paper towels so soak up any excess oil.

CARIBBEAN LIME ONION RINGS WITH SPICY DIPPING SAUCE

Steps:

• Peel onion and cut into 1/4-inch slices, separating rings.
• In a medium-size bowl, combine flour, cornmeal, lime zest, baking powder, baking soda, salt and cayenne pepper.
• In a large bowl, combine the egg and buttermilk and stir. Add the flour mixture, and whisk until blended.
• Heat oil over medium-high heat in a heavy fry pan until temperature reaches 375°F.
• Dip onion rings into batter and carefully put into hot oil. Fry until golden brown, about 2 minutes, turning after one minute. Remove with fork and place on paper towels to absorb oil. Serve with Lime Dipping Sauce.
• Lime Dipping Sauce: Blend ingredients well. Make at least 30 minutes before serving.

LIME DIPPING SAUCE

Steps:

• In a small bowl, combine sauce ingredients.
• Chill for 15 minutes.

THICK CUT O RINGS AND SPICY DIPPING SAUCE

Steps:

• Heat 1 inch of vegetable or canola oil in a large frying pan over medium high heat.
• Cut onions across into 1-inch rings and separate. Discard the outer layer of skin on your rings. Pour evaporated milk into a small, deep bowl. Mix flour with seasonings in a pie plate or shallow dish. Dip individual rings in milk, then coat in flour. And repeat for a double dip. Fry in a single layer in hot oil until golden brown. Remove to brown paper bag or paper towel lined surface to drain. Salt while hot, to your taste.
• For dipping sauce, combine all ingredients in a bowl and stir.
• Tip: refrigerate your onions and canned evaporated milk when you unpack from the grocery store. The colder the better for making onion rings!

BUTTERMILK ONION RINGS WITH GRILLED TOMATO AIOLI DIPPING SAUCE

Steps:

• Combine buttermilk, flour, cayenne and salt in a large bowl until smooth. Soak the onion rings in the batter for 2 hours in the refrigerator. Using side burner. Heat oil in a large saucepan to 375 degrees F. In batches, remove onion rings from batter and dredge in the seasoned flour mixture. Fry for 3 to 4 minutes or until golden brown. Drain on paper towels and season immediately with salt.
• For the aioli: place all ingredients in a blender and blend until smooth. Season with cayenne and salt.

DEEP-FRIED ONIONS WITH DIPPING SAUCE

Steps:

• Cut onion into 1-in. wedges and separate into pieces. In a shallow bowl, combine the flour, paprika, garlic powder, cayenne and pepper., For batter, in another shallow bowl, combine the flour, cornstarch, garlic powder, paprika, salt and pepper. Stir in beer. Dip onions into the flour mixture, then into batter and again into flour mixture. , In an electric skillet or deep-fat fryer, heat oil to 375°. Fry onions, a few at a time, for 1-2 minutes on each side or until golden brown. Drain on paper towels. In a small bowl, combine the sauce ingredients. Serve with onions.

DEEP FRIED ONION RINGS WITH DIPPING SAUCE

Steps:

• 1. Using a nice sharp knife cut onions half an inch thick. Remove all outer brown layers, then carefully separate the rings. (You can save the tiny center rings for your other dishes.) Put rings in a bowl and pour buttermilk over them, then cover and let sit in the fridge for an hour.
• 2. Mix together all 8 ingredients for the dipping sauce in a bowl and stir until it's nice and creamy. Cover and put in the fridge until it's time to serve.
• 3. Now you will make your dredging station. First, combine the 1 cup of flour and next 6 dry ingredients, down to the salt and pepper, and whisk them together. Using your whisk, add beer to the mixture until it is the consistency of heavy cream. It will not need the entire can of beer. It's okay to have some lumps. Now add olive oil and set aside while you prepare the rest of your dredging station.
• 4. Put the 1 1/2 cups of flour in a pie pan or large soup bowl. In another pie pan or large soup bowl, combine Panko bread crumbs, garlic powder, and salt. Toss to combine with a fork. Now you are ready to start dredging your onion rings.
• 5. Now set up your dredging station. You need a wire cooling rack placed over a cookie sheet to put your onions once you have dredged them. First, you want your dish of flour next to your beer batter. Then your panko bread crumb mixture. Put your wire rack next to it. Set up your frying station so that your oil can start heating. You need it to come to 375 degrees before you put any of your onion rings in. You want to hold the heat at 375. It takes a little while to reach 375.
• 6. Take out the bowl with the onions in buttermilk, drop 2 or 3 onion rings into the flour and evenly dust them with flour; shake off excess. Then drop them in the beer batter and evenly coat them; shake off excess. Now drop them into the panko bread crumb mixture and evenly coat. Place on the rack to rest while you dredge more onions.
• 7. When your oil reaches 375 gently drop a few of your coated onions into the oil, being very careful not to splash any of the oil. DO NOT overfill your fryer or they will stick together. I turn them over every couple minutes until they are a nice golden brown. You can continue to dredge your other onions while your first batch is frying. When they reach the desired doneness, lift them from the oil and put on a paper towel lined plate. You can put them in the oven on the keep warm setting (if you don't have that heat the oven then turn it off, you don't want it too hot).
• 8. Serve with dipping sauce and enjoy! You know you have a perfect onion ring if when you bite into it the onion does not pull out of the coating. I know it sounds like a lot of work but really it goes together fairly easy, and darn they taste so good! Your family and friends will love them, now sit back and enjoy.

BLOOMING ONION AND DIPPING SAUCE

Steps:

• To make sauce: In a medium bowl, combine mayonnaise, ketchup, horseradish, 1/3 teaspoon paprika, 1/4 teaspoon salt, 1/8 teaspoon oregano, a dash ground black pepper and cayenne pepper; mix well. Keep sauce covered in refrigerator until needed.
• To make the batter: In a medium bowl, beat egg and add milk. In a separate bowl, combine flour, salt, cayenne pepper, paprika, ground black pepper, oregano, thyme and cumin; mix.
• To slice onion: slice 1 inch off of the top and bottom of the onion and remove the papery skin. Use a thin knife to cut a 1 inch diameter core out of the middle of the onion. Now use a very sharp, large knife to slice the onion several times down the center to create 'petals': First slice through the center of the onion to about three-fourths of the way down. Turn the onion 90 degrees and slice it again in an X across the first slice. Keep slicing the sections in half, very carefully until the onion has been cut 16 times. Do not cut down to the bottom of the onion. (The last 8 slices will be difficult, be careful).
• Spread the 'petals' of the onion apart. To help keep them separate you could plunge the onion into boiling water for 1 minute and then into cold water.
• Dip the onion into the milk mixture and then coat it liberally with the flour mixture. Again separate the petals and sprinkle the dry coating between them. Once you're sure the onion is well-coated, dip it back into the wet mixture and into the dry coating again. This double-dipping ensures you have a well-coated onion because some of the coating will wash off when you fry the onion.
• Heat oil in a deep fryer or deep pot to 350 degrees F (175 degrees C). Make sure you use enough oil to completely cover the onion when it fries.
• Fry the onion right side up in the oil for 10 minutes or until it turns brown. When the onion has browned, remove it from the oil and let it drain on a rack or paper towels. Open the onion wider from the center so that you can put a small dish of the dipping sauce in the center.