SOUTHERN-STYLE ONION RINGS
A favorite recipe for great Southern sweet and spicy onion rings.
Provided by gred4
Categories Side Dish Vegetables Onion
Time 40m
Yield 8
Number Of Ingredients 12
Steps:
- Line 2 baking sheets with waxed paper; set aside. Line 2 additional baking sheets or 1 tray with paper towels; set aside.
- Place 1 1/2 cups of flour in a shallow bowl. Pour the milk into a second shallow bowl. In a third bowl, stir together the cornmeal, 2 cups flour, sugar, salt, paprika, cayenne pepper, thyme, and black pepper.
- Dip the onion rings first into the plain flour, then into the milk, and last into the cornmeal mixture. Place the breaded rings on the wax paper-lined baking sheets.
- Heat the oil in a large heavy skillet over medium-high heat, or deep-fryer to 365 degrees F (185 degrees C).
- Fry the onion rings a few at a time in the hot oil so they are not crowded, until golden brown. Drain on paper towel-lined baking sheets, and serve immediately.
Nutrition Facts : Calories 1360.4 calories, Carbohydrate 78.3 g, Cholesterol 6.1 mg, Fat 113.2 g, Fiber 4.9 g, Protein 10.9 g, SaturatedFat 15.6 g, Sodium 904.5 mg, Sugar 10.1 g
CORNMEAL-FRIED ONION RINGS
Steps:
- Peel the onions, slice them 1/2 to 3/4-inch thick, and separate them into rings. Combine the buttermilk, 1 1/2 teaspoons salt, 1 teaspoon pepper in a medium bowl. Add the onion rings, toss well, and allow to marinate for at least 15 minutes. (The onion rings can sit in the buttermilk for a few hours.) In a separate bowl, combine the flour, cornmeal, 1 teaspoon salt, and 1/2 teaspoon pepper. Set aside.
- When you're ready to fry the onion rings, preheat the oven to 200 degrees F. Line a baking sheet with paper towels.
- Heat the oil to 350 degrees F in a large pot or Dutch oven. (A candy thermometer attached to the side of the pot will help you maintain the proper temperature.) Working in batches, lift some onions out of the buttermilk and dredge them in the flour mixture. Drop into the hot oil and fry for 2 minutes, until golden brown, turning them once with tongs. Don't crowd them! Place the finished onion rings on the baking sheet, sprinkle liberally with salt, and keep them warm in the oven while you fry the next batch. Continue frying the onion rings and placing them in the warm oven until all the onions are fried. They will remain crisp in the oven for up to 30 minutes. Serve hot.
SAVORY BAKED ONION RINGS
"If you love onion rings but not the fat from deep-frying them, try baking them," suggests Marilyn Lee of Richmond, Missouri. The crisp rings round out lunch...or make a scrumptious snack.
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Cut onions into 1/2-in. slices; separate into rings. In a shallow dish, whisk eggs. In another shallow dish, combine the cornflake crumbs, sugar, paprika, garlic salt and seasoned salt. Dip onion rings into eggs, then coat with cornflake mixture. , Arrange rings in a single layer on greased baking sheets. Bake at 375° for 20-25 minutes or until tender.
Nutrition Facts : Calories 98 calories, Fat 1g fat (0 saturated fat), Cholesterol 53mg cholesterol, Sodium 241mg sodium, Carbohydrate 18g carbohydrate (5g sugars, Fiber 1g fiber), Protein 4g protein. Diabetic Exchanges
BEER-BATTERED ONION RINGS
The addition of high-quality beer and a tempura-like batter make these onion rings lighter and more flavorful than the greasy ones you might know.
Provided by Spencer Bezaire
Categories Onion Appetizer Side Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4 to 6 as an appetizer or side dish
Number Of Ingredients 14
Steps:
- Preheat oven to 250°F. Set two cooling racks over two rimmed baking sheets.
- Cut onions crosswise into 1/2-inch thick slices and separate into rings. Reserve small inner rings for another use. Add 1 cup flour to a large bowl. Toss rings in flour and let sit 30 minutes.
- When ready to fry, whisk together remaining 2 cups flour, cornstarch, garlic and onion powder, cayenne, sugar and salt in a large bowl. In another large bowl, whisk together the beer, water, and egg. Gradually whisk the dry mixture to the wet mixture.
- Heat an inch of oil in a large pot over medium-high heat until it registers 350°F on a deep fry/candy thermometer. Working in batches to prevent crowding, dredge the onion rings in the batter and immediately drop into the oil. Cook onion rings, turning once, until golden, about 3 minutes total. Transfer cooked rings to the cooling racks set over the baking sheets. Sprinkle with salt and keep warm in oven while frying remaining batches.
CORNMEAL ONION RINGS
My husband says these onion rings are the best he's ever eaten. The cornmeal and pecans give them a special crunch.
Provided by Taste of Home
Categories Appetizers Side Dishes
Time 1h
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Cut onions into 1/2-in. slices; separate into rings. In a shallow bowl, whisk egg and buttermilk until blended. In another shallow bowl, combine the flour, cornmeal, pecans, salt and pepper. Dip onion rings in egg mixture, then coat with 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.
Nutrition Facts : Calories 305 calories, Fat 7g fat (1g saturated fat), Cholesterol 54mg cholesterol, Sodium 350mg sodium, Carbohydrate 51g carbohydrate (9g sugars, Fiber 5g fiber), Protein 10g protein.
CORNMEAL-FRIED ONION RINGS
Make and share this Cornmeal-Fried Onion Rings recipe from Food.com.
Provided by adopt a greyhound
Categories < 60 Mins
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Peel the onions, slice them 1/2 to 3/4-inch thick, and separate them into rings.
- Combine the buttermilk, 1 1/2 teaspoons salt, 1 teaspoon pepper in a medium bowl. Add the onion rings, toss well, and allow to marinate for at least 15 minutes. (The onion rings can sit in the buttermilk for a few hours.)
- In a separate bowl, combine the flour, cornmeal, 1 teaspoon salt, and 1/2 teaspoon pepper. Set aside.
- When you're ready to fry the onion rings, preheat the oven to 200 degrees F. Line a baking sheet with paper towels.
- Heat the oil to 350 degrees F in a large pot or Dutch oven. (A candy thermometer attached to the side of the pot will help you maintain the proper temperature.).
- Working in batches, lift some onions out of the buttermilk and dredge them in the flour mixture. Drop into the hot oil and fry for 2 minutes, until golden brown, turning them once with tongs. Don't crowd them!
- Place the finished onion rings on the baking sheet, sprinkle liberally with salt, and keep them warm in the oven while you fry the next batch. Continue frying the onion rings and placing them in the warm oven until all the onions are fried. They will remain crisp in the oven for up to 30 minutes. Serve hot.
Nutrition Facts : Calories 280.7, Fat 1.9, SaturatedFat 0.8, Cholesterol 4.9, Sodium 1370.2, Carbohydrate 55.6, Fiber 3.1, Sugar 9.3, Protein 10.3
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CREAMED CORN GRATIN WITH FRIED ONION RINGS AND BACON
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5/5 (2)Author Noel BarnhurstServings 12
- Preheat oven to 350°F. Spread breadcrumbs on rimmed baking sheet. Bake until lightly toasted, about 10 minutes.
- Sauté bacon in large skillet over medium heat until crisp. Using slotted spoon, transfer bacon to paper towels. Transfer 2 tablespoons bacon drippings to heavy large pot; reserve for creamed corn. Discard remaining drippings.
- Place flour in medium bowl. Sprinkle with salt and pepper. Separate red onion slices into rings and toss in flour to coat lightly. Heat 1/2 cup oil in same large skillet over medium-high heat. Working in batches, add onion rings to skillet and cook until golden brown, adding more oil as needed, about 2 minutes per side. Transfer onion rings to paper towels. Mix breadcrumbs, bacon, onion rings, and half of green onions in clean medium bowl. Sprinkle topping with salt and pepper.
- Butter 13x9x2-inch glass baking dish. Add butter to pot with reserved bacon drippings; melt over medium-high heat. Add chopped onion; sauté until light golden and beginning to soften, about 6 minutes. Add frozen corn; sauté 5 minutes. Add milk and cream; bring to boil. Gradually stir in grits and cayenne pepper. Reduce heat and simmer until mixture thickens slightly, about 3 minutes. Remove from heat. Stir in cheese and remaining green onions. Season with salt and pepper. Transfer creamed corn to prepared dish. (Topping and corn can be made 1 day ahead. Cover separately and chill.)
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