Battered Fried Onions Recipe 455

Steps:

• Soak onion rings in a bowl of ice water for 1 hour; drain and pat dry with paper towels.
• Whisk 1 cup plus 2 tablespoons flour, milk, egg, 2 tablespoons vegetable oil, and salt together in a bowl until smooth.
• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Dip onion rings in the batter, working in batches, until evenly coated and arrange in 1 layer on a plate.
• Fry the battered onion rings, working in batches, until browned, about 5 minutes. Transfer fried onion rings to a paper towel-lined plate using a slotted spoon.

Steps:

• Cook garlic in oil in a 2- to 3-quart heavy saucepan over medium heat, stirring, until golden, about 1 minute. Add vinegar and boil over medium heat until slightly thickened, about 2 minutes. Stir in ketchup, sugar, mustard, cloves, allspice, cayenne (if using), and salt and bring to a boil, then reduce heat and simmer, stirring occasionally, 5 minutes, until it's thick and well blended. Transfer to a bowl and let cool to room temperature. Heat oven to 200°F. Whisk together flour, club soda, and salt in a bowl until smooth. Trim both ends of onion and then peel it. Halve onion lengthwise, then cut lengthwise into 3/4-inch-wide wedges. Separate wedges into pieces. Heat 2 inches oil in a 4- to 5-quart heavy pot over medium heat until it registers 365°F on thermometer. Working in batches of about 8, toss onion wedges in batter until coated. Lift onion pieces out of batter one at a time, letting excess batter drip off, and carefully transfer to hot oil. Fry onion dippers, turning with a slotted spoon, until golden, about 2 minutes, then transfer with slotted spoon to paper towels to drain. (Return oil to 365°F between batches.) Sprinkle dippers with salt while still hot and keep warm on a rimmed baking sheet in oven until all onions have been fried.

Steps:

• In a shallow bowl, whisk the first 5 ingredients. Separate onion slices into rings. Dip rings into batter. In a deep-fat fryer, heat 1 in. of oil to 375°. In batches, fry onion rings until golden brown, 1 to 1-1/2 minutes on each side. Drain on paper towels. Serve immediately.

Steps:

• Cover onion slices with cold water and let stand 30 minutes.
• Remove to paper towels and press to dry.
• Separate into rings.
• Combine flour, sugar and salt.
• Combine milk and egg in a medium bowl and add dry ingredients and melted shortening; mix thoroughly.
• Dip onion rings in batter and fry in deep fryer or skillet filled with a couple of inches of oil until golden brown on both sides.
• Remove and drain on paper towels.
• Serve immediately.

Steps:

• Cut the top of an onion and place it cut-side down.
• Using a sharp knife make 4 ½-inch (11.5 cm) cuts then go back and make 3 cuts in between each quarter.
• Flip the onion over and coax apart its layers or "petals". In a medium bowl, combine the eggs and the milk.
• In large bowl combine flour, paprika, oregano, salt, garlic powder, and black pepper.
• Place the onion in it, coating every petal with egg wash.
• Place the onion in the dry mixture coating every petal.
• Coat the onion in the egg wash and dry mixture one more time.
• Heat canola oil to 375ºF (190ºC) in a deep-fryer or dutch oven.
• Place onion in the freezer for 10 minutes.
• With tongs add the onion to the oil for 2 minutes or until it is browned and crispy.
• Move onion to plate covered in paper towels and allow to drain for 5 minutes.
• Meanwhile, in a small bowl combine sour cream, salt, pepper, paprika, mayonnaise, Worcestershire sauce, and ketchup.
• Nutrition Calories: 3341 Fat: 338 grams Carbs: 68 grams Fiber: 3 grams Sugars: 9 grams Protein: 16 grams
• Enjoy!

Steps:

• In a small bowl, combine the first 5 ingredients; set aside., In a shallow bowl, whisk flour and beer until smooth. Let stand 20 minutes. Cut onions into 1/4-in. slices; separate into rings. Dip onion rings in flour mixture. , In an electric skillet, heat 1 in. oil to 375°. Fry onion rings, a few at a time, until golden brown, 2-3 minutes on each side. Drain on paper towels. Serve immediately with Creole mustard sauce.