CRISPY VIDALIA ONION RINGS IN BUTTERMILK BATTER
Provided by Food Network
Categories side-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 23
Steps:
- In a 3-quart pot, preheat 4-inches oil to 375 degrees F.
- In a shallow bowl, combine flours, cayenne, paprika, salt, and white pepper. Pour the buttermilk into another shallow dish.
- Toss the onion rings in the flour mixture and shake off excess flour. Add to buttermilk mixture and make sure the rings are thoroughly coated. With a clean hand, add rings to flour mix again and shake off any excess flour.
- Begin to fry in preheated oil in small batches, 1/4 of total amount at a time. Cook onion rings for about 3 to 5 minutes, turning occasionally with metal tongs or slotted spoon, until crispy and browned. Drain on paper towels and keep in warm place (low oven, about 200 degrees F) until ready to serve. Sprinkle with extra salt, if needed.
- In a heavy-bottomed saucepan, sweat onions and garlic in olive oil until translucent. Add peppers and vegetable stock and stew until 1/2 of stock has evaporated. Add spices and chiles. Cover with vinegar and wine. Allow to cook, uncovered, until most of the liquid has evaporated. Let cool, then puree in a food processor, and season with pepper and salt, to taste.
- Yield: 3 cups Preparation Time: 30 minutes Cooking Time: 1 hour
KITTENCAL'S BEST CRISPY ONION RINGS
These make the best onion rings! try to use panko for this it will really make a difference to the texture, use large sweet onions preferably Bermuda --- you will love these! --- I use Jim's great panko breadcrumb recipe for these recipe#167729
Provided by Kittencalrecipezazz
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat the oil to about 350 degrees F.
- In a small bowl whisk together buttermilk and eggs.
- In a bowl mix together the coating mixture, then place into a shallow dish (a shallow dish makes for easier coating of the rings).
- Dip/coat the onion rings into the buttermilk mixture.
- Then coat generously into the dry coating mixture.
- Fry briefly in hot oil (turning once) until onion rings are lightly brown on both sides.
- Delicious!
Nutrition Facts : Calories 348.3, Fat 4, SaturatedFat 1.2, Cholesterol 94.2, Sodium 171.4, Carbohydrate 64.3, Fiber 3.5, Sugar 5.8, Protein 12.6
BUTTERMILK ONION RINGS
Steps:
- Peel the onions and slice them crosswise into 1-inch-thick slices. Separate each slice into individual rings and then remove the papery thin membrane covering the inside of each ring.
- Heat the oil in a heavy-bottomed medium stockpot over medium heat, or in a tabletop deep fryer, to 375 degrees F. Line a baking sheet with paper towels and set aside.
- While the oil is heating, put the buttermilk in a large baking dish and season liberally with salt and black pepper. Divide the flour between 2 large baking dishes and season each dish liberally with salt and pepper and 1/4 teaspoon of the cayenne.
- Working in batches, dredge some of the onion rings in one of the dishes of flour and tap off the excess. Dip the rings in the buttermilk, allow the excess to drain off, and then dredge the rings in the second dish of flour, making sure to coat the rings evenly. Tap off the excess and transfer the batch of coated rings to the hot oil. Fry the rings, turning once or twice, until golden brown and tender, about 4 minutes. Remove with a mesh skimmer and drain on the baking sheet lined with paper towels. Season immediately with salt. Repeat until all of the onion rings have been cooked. Serve hot.
- SHOESTRING ONION RINGS
- If you're not into big onion rings, make crispy, crunchy, thin onion rings, which are great on their own or mounded on top of the Cheyenne Burger (page 39).
- Peel 2 large Vidalia onions and cut crosswise into 1/4-inch-thick slices. Separate each slice into individual rings and then remove as many of the papery thin membranes covering the inside of each ring as you can. Proceed as for Buttermilk Onion Rings, above.
BUTTERMILK ONION RINGS
Make and share this Buttermilk Onion Rings recipe from Food.com.
Provided by Wildflour
Categories Onions
Time 18m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Cut the onions in 1/4" slices. In a glass dish, soak the onions in the buttermilk for 30 to 60 minutes.
- In a brown paper sack, combine the flour, cornmeal, salt, onion powder, chili powder, and if needed, sugar. Drain the onions lightly and dredge them in the seasoned flour.
- Pour at least 4" of oil into a heavy saucepan. Heat the oil to 375°. Fry the onions, in batches, for 2 to 3 minutes, or until golden. For the crispiest results, drain on paper towels and spread on a serving plattter rather than piling them into a basket, where they could become soggy. Serve immediately.
Nutrition Facts : Calories 357.2, Fat 3.3, SaturatedFat 1.3, Cholesterol 7.3, Sodium 1384.1, Carbohydrate 70.2, Fiber 5.2, Sugar 15.5, Protein 13.1
BUTTERMILK ONION RINGS
Serve a batch of these crispy onions alongside steak and spinach for a steakhouse-style dinner.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 45m
Number Of Ingredients 6
Steps:
- In a large shallow bowl, toss onions with buttermilk. In another large bowl, whisk together flour, cayenne, 1/2 teaspoon salt, and 1/4 teaspoon ground pepper. Sprinkle 1/2 cup flour mixture evenly on a rimmed baking sheet; set aside.
- In a 5-quart heavy-bottom saucepan, heat oil until a deep-fry thermometer registers between 325 and 350 degrees. Lift rings out of the buttermilk (letting excess drip off); toss with remaining flour mixture to coat. Place on floured sheet.
- Working in small batches, carefully place coated rings (shaking off excess flour) into hot oil. Cook until golden, gently turning with tongs, 2 to 3 minutes. Transfer rings to a paper-towel-lined baking sheet. Repeat with remaining rings.
Nutrition Facts : Fat 10 g, Fiber 1 g, Protein 5 g
HOMEMADE ONION RINGS
These delicious onion rings take a bit of work, but they are worth the effort, as they make an excellent appetizer or side dish. So there is no need to head to a restaurant to order fried onion rings, you can make them at home---all you need is a little know-how and some friends to share them with you!
Provided by summer
Categories Appetizers and Snacks
Time 35m
Yield 6
Number Of Ingredients 11
Steps:
- Add enough oil to a Dutch oven so that it comes halfway up the sides of the pot. Heat over medium heat until it reaches a temperature of 375 degrees F (190 degrees C).
- Meanwhile, combine buttermilk, flour, egg, baking powder, paprika, celery salt, parsley, hot sauce, salt and pepper in a large bowl. Whisk until ingredients are combined and batter is very smooth.
- Separate onion slices into rings and dip each one in batter. Shake excess batter off rings and lower them carefully into the hot oil, in batches if necessary. Cook until deep golden brown, about 1 minute per side. Transfer to a paper towel-lined plate to drain and repeat with remaining rings. Serve immediately.
Nutrition Facts : Calories 243.7 calories, Carbohydrate 20.1 g, Cholesterol 29.7 mg, Fat 16.2 g, Fiber 1.4 g, Protein 5.2 g, SaturatedFat 2.5 g, Sodium 444.9 mg, Sugar 5.2 g
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- Spread cornflake crumbs on a large plate. In a shallow bowl or pie plate, whisk together egg white, milk, flour, onion powder, salt and cayenne pepper until blended.
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- Put the flour in a large zip-close plastic bag. Whisk together the buttermilk, salt, and pepper in a shallow bowl. Combine the bread crumbs and Old Bay seasoning in a large shallow bowl.
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