Emerils Fried Maui Onion Rings Recipes

EMERIL'S FRIED MAUI ONION RINGS

Steps:

• Combine the buttermilk and hot sauce in a bowl with 2 teaspoons of Essence. Add the onion rings and toss to coat. Marinate in the refrigerator for at least 1 hour, covered.
• Heat the oil in a large pot to 360°F.
• In a shallow bowl, combine the flour with 2 tablespoons of the Essence. Dredge the onions in the seasoned flour, coating each ring evenly. Shake off any excess flour and carefully place the rings in the hot oil. Fry until golden brown, turning to cook evenly and prevent sticking, about 3 minutes per batch. Remove from the oil and drain on paper towels. Season the fried onion rings with Essence, and repeat with the remaining ingredients.
• Serve hot.

OVEN ONION RINGS

Steps:

• Preheat the oven to 350.
• Mix the flour and the seasonings and put in a container as wide as the widest onion ring.
• Stir the eggs.
• Dip the rings in the egg, then the flour mix, then the bread crumbs.
• Put on a cookie sheet that has been sprayed with Pam.
• Bake 25 minutes or until crisp.

FRIED ONION RINGS

Steps:

• In a bowl, combine the buttermilk with the hot sauce and 2 teaspoons of Essence. Add the onion rings and press to coat. Marinate, covered, in the refrigerator for at least 1 hour.
• In a medium pot, heat the oil to 360 degrees F.
• In a shallow bowl or large dish, combine the flour with 2 tablespoons of the Essence. Dredge the onions in the seasoned flour, coating each ring evenly. Shake off any excess flour and carefully place the rings in the hot oil. Fry until golden brown, turning to cook evenly and prevent sticking, about 3 minutes per batch. Remove from the oil and drain on paper towels. Season the fried onion rings with Essence, and repeat with the remaining ingredients.
• Serve hot.
• Combine all ingredients thoroughly and store in an airtight jar or container.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.