RED ALE ONION RINGS
Provided by Eddie Jackson
Categories side-dish
Time 45m
Yield 8 to 10 servings
Number Of Ingredients 8
Steps:
- Pour 4 inches canola oil into an 8-quart Dutch oven and bring to 350˚ over medium-high heat.
- While the oil comes to temperature, peel the onions and slice into 1/2-inch-thick rings.
- In a large bowl, combine the flour, kosher salt, garlic powder and black pepper. Whisk in the ale until the ingredients are combined. The batter should be thick but slightly loose.
- Place a wire rack on a sheet pan. Working in batches, dip the onion rings into the batter. Drain off any excess batter back into the bowl, then slowly lower the onion rings into the hot oil. Cook, flipping the onions every 30 seconds, until golden brown, 2 to 3 minutes. Using a spider, transfer the onions to the rack and lightly season with sea salt.
CRUNCHY CHILI ONION RINGS
Provided by Bon Appétit Test Kitchen
Categories Onion Appetizer Side Fry Super Bowl Vegetarian Quick & Easy Spring Vegan Bon Appétit Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Mix flour, chili powder, and salt in medium bowl. Pour beer into small bowl. Finely grind tortillas in processor; transfer to deep bowl.
- Line large baking sheet with foil. Cut onions crosswise into 1/2- to 3/4-inch-thick rounds. Separate rounds into rings. Dip 1 onion ring into flour mixture, then beer, flour again and beer again, then add to bowl with ground tortillas and toss to coat. Using wooden skewer, transfer coated ring to sheet of foil. Repeat with remaining onion rings.
- Pour oil into heavy large skillet to depth of 1 inch. Rest top of deep-fry thermometer against edge of skillet, submerging bulb end in oil. Heat oil to 370°F to 380°F. Fry onion rings, 4 at a time until golden brown, maintaining temperature, about 3 minutes per batch. Using slotted spoon, transfer to paper towels to drain.
RED ONION RINGS
DELICIOUS and yummy describes these onion rings. Not only does the batter coat well, but fries up light and crunchy, with a little kick from the secret ingredient, cayenne.
Provided by Taste of Home
Categories Appetizers Side Dishes
Time 30m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- Cut onion into 1/4-in. slices; separate into rings. In a shallow bowl, whisk 2 tablespoons flour, egg white, buttermilk, salt and cayenne until blended. Coat onion rings with remaining flour, then dip in buttermilk mixture. , In an electric skillet or deep-fat fryer, heat oil to 375°. Fry onion rings, a few at a time, for 1-2 minutes on each side or until golden brown. Drain on paper towels.
Nutrition Facts : Calories 302 calories, Fat 15g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 383mg sodium, Carbohydrate 35g carbohydrate (3g sugars, Fiber 2g fiber), Protein 7g protein.
CRUNCHY CHILI ONION RINGS
Modified slightly from the April 2006 Bon Appetit. I found that the original quantities of milk and dry ingredients were about twice as much as needed so I halved those amounts.
Provided by iris5555
Categories Onions
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil to 375 degrees in deep fat fryer.
- Combine onion rings and buttermilk in a large bowl.
- Mix dry ingredients in another large bowl.
- Remove 1/3 of onion rings from buttermilk.
- Add to flour mixture and toss to coat.
- Place coated onion rings in hot oil and fry for about 3 minutes or until golden brown.
- Transfer onion rings to paper towels to drain.
- Repeat with remaining 2 batches.
Nutrition Facts : Calories 268.6, Fat 2.6, SaturatedFat 0.8, Cholesterol 3.7, Sodium 1008.9, Carbohydrate 53.8, Fiber 4.7, Sugar 9.7, Protein 9.2
CRUNCHY PICKLED RED ONION RINGS
Make and share this Crunchy Pickled Red Onion Rings recipe from Food.com.
Provided by dicentra
Categories Onions
Time 30m
Yield 3 pints
Number Of Ingredients 11
Steps:
- Peel the onions and slice them ¼ " thick; separate the slices into rings. Divide the onion rings amoung 3 clean, dry pint canning jars.
- To the onions in each jar add 6 whole cloves, 6 peppercorns, 1 teaspoons mustard seed and ½ teaspoons celery seed.
- Combine the vinegar, water, sugar, salt, turmeric and cinnamon in a stainless-steel or other non-reactive saucepan. Heat to boiling, then simmer 2 minutes.
- Fill the jars with the hot liquid, leaving ¼ " of headspace. Remove any air bubbles by running a long thin knife blade or a cooking chopstick around the inside walls of the jars and add liquid if necessary to maintain the ¼ " of headspace.
- For refrigerator storage - let the jars cool uncovered, then cover with a doubled sheet of plastic wrap and a cap, any kind, that fits the jar. Refrigerate for at least 2 weeks before serving. The pickles keep (and improve) for many months in the fridge.
Nutrition Facts : Calories 410.3, Fat 1.5, SaturatedFat 0.2, Sodium 1568.1, Carbohydrate 93.4, Fiber 4.1, Sugar 77.2, Protein 3.2
RESTAURANT STYLE ONION RINGS RECIPE
Restaurant Style Onion Rings - when it comes to making homemade onion rings at home, the key is making onion rings CRISPY! Follow this recipe, and you'll get crispy onion rings every time.
Provided by Elyse Ellis
Categories Appetizer
Time 13m
Number Of Ingredients 9
Steps:
- Heat vegetable oil in a deep-fryer or pot to 365 degrees. Onion slices should be about 1/4 inch thick. Separate the onion slices into rings and set aside.
- In a bowl, combine flour, baking powder and salt.
- Dip the onion slices in the flour mixture until completely coated and set aside.
- Whisk the eggs and milk into the flour mixture.
- Dip the floured rings into the batter to coat and place on a wire rack to let excess batter drip off.
- Pour the bread crumbs in a large bowl. Gently toss battered onions into the bread crumbs and and coat evenly.
- Deep fry a few rings at a time for 2-3 minutes, or until golden brown.
- Place finished onion rings on paper towels to drain.
- Season with seasoning salt and serve.
Nutrition Facts : Calories 405 kcal, Carbohydrate 43 g, Protein 9 g, Fat 22 g, SaturatedFat 16 g, TransFat 1 g, Cholesterol 59 mg, Sodium 633 mg, Fiber 2 g, Sugar 6 g, UnsaturatedFat 4 g, ServingSize 1 serving
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