Fried Sweet And Spicy Pickled Onion Rings Food

FRIED PICKLES AND ONION RINGS

Steps:

• In a large, heavy saucepot fitted with a deep-frying thermometer, heat the oil to 350 degrees F. Line one baking sheet with paper towels; line a second baking sheet with parchment; and set a rack over a third baking sheet.
• Cut the ends off the onions and peel the skin. Slice the onions crosswise into three rounds, then separate into rings.
• Place the dill pickle chips on the paper-towel-lined baking sheet, cover with more paper towels and dry well.
• Whisk the eggs in a medium bowl. Add the buttermilk and whisk to combine. In another medium bowl, whisk together the flour, 1 tablespoon salt and 1/2 teaspoon pepper. Place the breadcrumbs in a shallow dish.
• Toss the onions rings in the seasoned flour; coat well. Then dip the onion rings in the buttermilk mixture. Dredge the onion rings a second time in the flour and again in the buttermilk (for a double dredge). Toss the onion rings in the breadcrumbs and place on the parchment-lined baking sheet.
• Use the same double-dredge process--flour, buttermilk, flour, buttermilk, panko--for the pickle chips.
• In batches, fry the onion rings until golden brown, 1 to 1 1/2 minutes. Remove to the rack to rest. Sprinkle immediately with salt.
• Fry the pickle chips until golden brown, 1 to 2 minutes. Remove to the rack and sprinkle with salt. Serve immediately.

SPICY ONION RINGS

Steps:

• Place the onions, egg substitute, and flour into separate shallow bowls. In another shallow bowl, stir together the bread crumbs, salt, pepper, cayenne, oregano, basil, and red pepper flakes.
• Heat oil in a heavy skillet or deep-fryer to 365 degrees F (180 degrees C). Dip rings of onion into flour, then into the egg substitute, and then into the bread crumb mixture, shaking off any excess after each dip. Carefully drop each onion ring into the hot oil, and fry for about 30 seconds on each side, or until golden. Remove from hot oil to paper towels to drain. Serve hot with lots of ketchup.

EMERIL'S HOMEMADE SWEET AND SPICY PICKLES

Steps:

• Place cucumbers, onions, pickling salt, and water in a large, non-reactive bowl. Cover and allow cucumbers to soak for 2 hours. Drain the water from the onions and cucumbers through a colander and rinse well for 5 minutes. Drain well and set aside.
• Combine the vinegars, sugar, mustard seeds, turmeric, cloves, garlic, and peppers in a medium saucepan over high heat. Bring to a boil, reduce heat to medium and add the cucumbers and onions. Bring to a simmer and remove the saucepan from the heat.
• Fill each of the hot sterilized pint-size preserving jars with the pickle mixture, dividing them evenly, and enough of the liquid to come within 1/2-inch of the top. Add 1/2 teaspoon of Natural Pickle Crisp to each jar, if desired. With a clean damp towel, wipe the rim and fit with a hot lid. Screw on the metal ring just until the point of resistance is met. Process the jars in a hot-water bath for 15 minutes.
• Using tongs, remove the jars, place on a towel, and let cool. Test the seals by allowing the jars to stand at room temperature overnight or until the lids pop. Tighten the rings and store in a cool dry place. Let the pickles age for at least 2 weeks before using.

SWEET AND HOT FRIED ONION RINGS

Steps:

• In a large bowl, combine the flour, cornstarch, sugar, baking powder, ground red pepper and salt; whisk in the club soda until combined.
• In a large saucepan, heat 2-inches of oil over medium heat until hot but not smoking.
• Dip each onion ring into batter, allowing the excess batter to drip back into the bowl.
• Fry a few rings a a time for 5-6 minutes, or until golden brown (turning the rings to fry on both sides).
• Drain on a paper towel platter before serving.
• Delicious!

SOUTHERN-FRIED SWEET ONION RINGS

Steps:

• Heat oil in a large heavy pot. It should be at least 3 inches deep, but more is better.
• In a wide shallow bowl, whisk together flour, cornmeal, cornstarch and cayenne. In a second bowl, beat egg and buttermilk. Separate onion slices into rings.
• Working in batches, lightly toss the rings in the flour mixture, then dip into the buttermilk mixture. Allow most of the liquid to drip off, then toss again in the flour mixture. Shake off as much flour as possible and place the rings into the hot oil.
• Fry for 2 to 3 minutes or until golden brown, moving the rings around a bit in the oil to keep them separated.
• Put the onion rings on a plate or bowl lined with paper towel and salt. Repeat until the onions are done.

TEMPURA ONION RINGS

Steps:

• In a large bowl of cold water, soak the onions for 10 to 15 minutes. Let drain on paper towels.
• Meanwhile, in a large, deep pot or skillet, heat 2 inches of oil over medium-high heat until it registers 360F on a deep-fry thermometer.
• Fill a large bowl halfway with ice. In a separate, medium bowl, whisk the flour, cornstarch, baking powder, and salt. Add the 1 1/4 cups ice water and stir, just until a batter forms. (The batter will be thin, with small lumps and bubbles.) Place the batter bowl inside the bowl of ice to keep cold.
• Using tongs, coat the onion rings with the batter, letting the excess drip off. Working in batches, drop the rings into the oil and fry until light golden, 2 1/2 to 3 minutes. Using the tongs, transfer the rings to paper towels to drain; return the oil to 360F between batches.
• Serve with the ketchup and ranch dressing.

SPICY SWEET ONION RINGS

Steps:

• Peel the onion& slice into 1/4 inch slices: Separate into rings.
• Combine flour& cornmeal, mix well.
• Combine beaten egg, sweetened condensed milk,& club soda: stir into flour/cornmeal mixture.
• Finely mince 1 or 2 chipotle peppers (depending on size& desired heat level) and stir into batter mixture.
• Dip onion rings into batter coating well, shake lightly, and fry in deep hot oil (350-375°F): avoid overcrowding.
• Fry until golden brown& drain the rings on paper towels.

CRISPY FRIED ONION RINGS

Steps:

• Peel onion; cut into 3/8 inch slices, and separate into rings.
• Combine dry ingredients, beer, egg, and 1 tablespoon vegetable oil in food processor or blender; process until smooth.
• Place batter in a shallow pan; using a fork, dip onion rings into batter, coating both sides well.
• Fry in deep hot oil (375) until golden brown on both sides (3 to 5 minutes).
• Drain well on paper towels.
• Note: These onion rings may be frozen in a single layer on baking sheets for later use.
• When frozen, package rings as desired in foil.
• To reheat, place onion rings on baking sheets; bake at 400 degrees for 7 minutes.

TRE'S PICKLED ONION RINGS

Steps:

• Cut onion into thin slices. Separate into rings and put into a two cup sterilized jar.
• Pour boiling water over to cover onions. Allow to cool, then drain.
• Mix together vinegar, water, sugar, salt and hot pepper sauce and bring to a boil. Pour over onion rings.
• Cover tightly and refrigerate for at least 2 days before using.
• Store in refrigerator up to 2 months.

PICKLED ONION RINGS

Steps:

• Slice the onions into 1cm-thick rings and set aside. Tip the vinegar, sugar, 50ml water and 1 tsp salt into a pan, bring to the boil, then remove from the heat. Add the onions to the pan, cover with cling film and leave to cool. You can do this up to a day ahead.
• Fill a large saucepan half full with oil and heat until the temperature reaches 180C on a frying thermometer. Mix the flour, cayenne pepper, coriander and 1 tsp salt in a bowl, and set aside.
• To make the batter, combine the flours and bicarb in a bowl, then slowly whisk in the beer. Drain the onion rings and coat them in the spiced flour. One at a time, dip them in the batter and fry in the hot oil for 2-3 mins until golden and crisp. Drain on kitchen paper and season with smoked paprika and flaky sea salt.