Spicysweetonionrings Recipes

CRISPY BAKED ONION RINGS

Steps:

• At least 4 hours ahead of time, place the sliced onion rings into a large dish and pour buttermilk overtop. You don't have to drown the onions, just make sure they are somewhat submerged. Cover tightly and store in the refrigerator. In this step, you are soaking the onions, which will tenderize them. I strongly suggest soaking them for at least 12 hours for the best taste. I soaked mine overnight.
• Once the onions have soaked, remove from the refrigerator. Set aside.
• Preheat oven to 425°F (218°C). Line two large baking sheets with parchment paper or silicone baking mats. In a medium bowl, beat the egg whites. Set aside. In a large shallow dish (I used a pie dish), mix the whole wheat flour, cornmeal, bread crumbs, and the seasonings together until combined.
• Remove each ring from the buttermilk and dip in egg whites. Immediately submerge in the bread crumb mixture, mixing around to coat the onion well. If the bread crumbs won't adhere, dip in egg whites and then the breading again. If you find you need more breading, make more.
• Lay each breaded ring on the baking sheets in a single layer. You'll have two batches if your onions were quite large like mine. When all the rings are breaded, spray each with nonstick spray to "seal" the breading, which will prevent the breading from staying raw and allows it to bake onto the onion rings.
• Bake each batch for 15 minutes, remove from the oven and flip each ring using tongs. Spray the other side with nonstick spray. Then bake for 15 more minutes. A note about bake time: all ovens are different! And everyone likes a different level of crispiness. I baked my onion rings in my oven for 30 minutes, rotating and flipping once, and they were perfectly brown and crisp. Just bake the rings until they reach your desired level of brownness.
• Allow the onion rings to sit out for 10 minutes before digging in. Enjoy immediately.

SPICY ONION RINGS

Steps:

• In a high-sided saucepan, heat the oil over medium heat until it reaches 350 degrees F.
• Mix together the cayenne, paprika, garlic powder, basil, oregano, black pepper and sea salt in a small bowl.
• Whisk together the flour and cornmeal in a medium bowl. Toss the onion rings in the flour mixture to coat. Deep-fry the onion rings in 2 batches until crispy and lightly golden, 3 to 5 minutes. Drain on a paper towel for 1 minute, and then transfer to a large bowl. Add a large pinch of the spice mixture, and toss the onion rings to evenly distribute the seasoning.
• Season with more salt if desired, and 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.

SWEET N SMOKEY ONION RINGS

Steps:

• In a heavy bottomed pot, add enough oil to reach 4 inches up the sides. Preheat to 365 degrees F.
• In a medium-sized bowl, combine the flour, paprika, onion powder, salt, and baking powder. In a small bowl, whisk together the buttermilk and egg. Add the wet mixture to the dry mixture, whisking the batter until just combined. In a medium bowl or wide baking dish, add onion rings and dust with flour. Toss gently to uniformly coat rings, and shake off excess flour. Working in batches, dip floured onion rings into the batter, making sure they are thoroughly coated, then carefully add to the preheated oil. Cook until deep golden, flipping halfway through if necessary, about 2 minutes. Remove the onion rings to a paper towel-lined plate and season immediately with salt. Transfer to a serving platter and serve hot. No ketchup needed!

ONION RINGS

Steps:

• In a large pot, heat the oil to 375 degrees F.
• Pour the beer into a medium bowl and stir in the vodka. Slowly whisk in 1 teaspoon paprika and 1 cup flour. The batter should be fairly thick (to coat the onion rings before frying) but also easy to stir. Set aside in a warm place.
• Gather the onion rings in a medium bowl and use a small strainer to sprinkle it with remaining 2 tablespoons paprika. Toss to blend.
• Prepare a baking sheet fitted with a kitchen towel to drain the onion rings as they come out of the oil. Stir the batter slightly. To test the consistency of the batter and the temperature of the oil, put an onion ring on a slotted spoon and submerge it completely in the batter. It should coat the piece lightly. If the batter is too thick, add a little water to thin it out. If the batter is too thin, sift and whisk in a little more flour.
• Dip the onion ring in the batter, drain the excess batter, and use a slotted spoon or a pair of kitchen tongs to lower the onion ring into the oil. It should bubble slightly and the onion should gradually rise to the top. Fry until light brown, 2 to 3 minutes, and transfer them to the kitchen towel. Fry the onions in small batches. Season with salt and serve immediately.

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.

SOUTHWESTERN ONION RINGS

Steps:

• Cut onions into 1/4-in. slices; separate into rings. Place in a large bowl; cover with buttermilk and soak for 30 minutes, stirring twice. , In a shallow dish, beat eggs and water. In another shallow bowl, combine the flour, salt, chili powder, cayenne, sugar, garlic powder and cumin. Drain onion rings; dip in egg mixture, then roll in flour mixture., In an electric skillet or deep-fat fryer, heat 1 in. of oil to 375°. Fry onion rings, a few at a time, for 1 to 1-1/2 minutes on each side or until golden brown. Drain on paper towels.

RACHAEL RAY'S THICK CUT ONION RINGS WITH SPICY DIPPING SAUCE

Steps:

• Heat 1" oil in a large frying pan over medium-high heat.
• Slice onions across into 1" rings and separate, discarding the outer layer of skin.
• Pour evaporated milk into a small bowl.
• Mix flour with seasonings in a pie plate or shallow dish.
• Dip individual rings in milk, then coat in flour.
• Fry in a single layer in hot oil (about 360F) till golden brown.
• Remove to brown paper bag or paper towel lined surface to drain.
• Salt while hot, to taste.
• For dipping sauce, combine all ingredients in a bowl and stir.
• **15 minutes is approximately.
• frying time.

SPICY ONION RINGS

Steps:

• Heat approximately one inch vegetable oil over medium high heat.
• Test the oil by putting a small cube of bread into the oil.
• If it turns brown after half a minute, the oil is ready.
• Cut the ends off the onion and peel the outer layers.
• Cut the onion into 3/4 inch slices and separate into rings.
• Mix together the pancake mix and beer.
• Add the paprika, chili powder and cayenne pepper to the mix.
• Take 5-6 of your "rings" and coat the rings of onion in the batter then fry for approx 5 minutes until both sides are golden brown.
• Turn over once during the frying process so both sides are cooked.
• Remove from oil and place on paper towels to drain.
• Season the onion rights with salt while they are still hot.
• Repeat until the rings are all fried.