Deep Fried Onions With Dipping Sauce Recipes

Steps:

• Make the dipping sauce: Combine mayonnaise, ketchup, horseradish, paprika, 1/4 teaspoon salt, 1 dash black pepper, and 1 dash cayenne pepper in a small bowl and refrigerate it until needed.
• Beat egg and combine it with milk in a bowl large enough to hold the onion. In another bowl, combine flour, salt, cayenne pepper, black pepper, garlic powder, thyme, oregano, and cumin.
• Prepare the onion: cut approximately 3/4 to 1 inch off of the top and bottom of the onion, remove skin. Remove the 1-inch diameter core from the middle of the onion. Using a large, sharp knife, slice down the center of the onion about 3/4 of the way down, turn 90 degrees and slice again. Keep slicing the sections in half, being careful not to cut to the bottom, until you have 16 sections. Spread the petals apart to make coating easier.
• Dip the onion in the milk, then coat well with the flour mixture. Separate the petals again and sprinkle the flour mixture between them. Once you have coated all of the petals well, dip it into the milk and into the flour mixture again. Place in the refrigerator for at least 15 minutes while you preheat the oil.
• Pour enough oil to cover the onion into a deep fryer or deep pot. Preheat the oil to 350 degrees F (175 degrees C).
• Fry the onion right side up in the oil for 10 minutes or until golden brown. Remove from oil and let drain in a rack or paper towels. Open the center of the onion wide so that you can put the small bowl of dipping sauce in the center.

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:

• To make sauce: In a medium bowl, combine mayonnaise, ketchup, horseradish, 1/3 teaspoon paprika, 1/4 teaspoon salt, 1/8 teaspoon oregano, a dash ground black pepper and cayenne pepper; mix well. Keep sauce covered in refrigerator until needed.
• To make the batter: In a medium bowl, beat egg and add milk. In a separate bowl, combine flour, salt, cayenne pepper, paprika, ground black pepper, oregano, thyme and cumin; mix.
• To slice onion: slice 1 inch off of the top and bottom of the onion and remove the papery skin. Use a thin knife to cut a 1 inch diameter core out of the middle of the onion. Now use a very sharp, large knife to slice the onion several times down the center to create 'petals': First slice through the center of the onion to about three-fourths of the way down. Turn the onion 90 degrees and slice it again in an X across the first slice. Keep slicing the sections in half, very carefully until the onion has been cut 16 times. Do not cut down to the bottom of the onion. (The last 8 slices will be difficult, be careful).
• Spread the 'petals' of the onion apart. To help keep them separate you could plunge the onion into boiling water for 1 minute and then into cold water.
• Dip the onion into the milk mixture and then coat it liberally with the flour mixture. Again separate the petals and sprinkle the dry coating between them. Once you're sure the onion is well-coated, dip it back into the wet mixture and into the dry coating again. This double-dipping ensures you have a well-coated onion because some of the coating will wash off when you fry the onion.
• Heat oil in a deep fryer or deep pot to 350 degrees F (175 degrees C). Make sure you use enough oil to completely cover the onion when it fries.
• Fry the onion right side up in the oil for 10 minutes or until it turns brown. When the onion has browned, remove it from the oil and let it drain on a rack or paper towels. Open the onion wider from the center so that you can put a small dish of the dipping sauce in the center.

Steps:

• In a small bowl combine mayonnaise, ketchup, horseradish, paprika, salt, oregano, black pepper and cayenne pepper. Store, covered, in the refrigerator.

Steps:

• Cut onion into 1/2 in. slices; separate into rings. In a large bowl, combine the flour, cornmeal, baking powder, salt, baking soda and cayenne. Combine egg and buttermilk stir into dry ingredients just until moistened., In an electric skillet or deep-fat fryer, heat 1 in. of oil to 375°. Dip onion rings into batter. Fry a few at a time for 1 to 1-1/2 minutes on each side or until golden brown. Drain on paper towels(keep warm in a 300° oven). , In a small bowl, combine sauce ingredients. Serve with onion rings. Serve immediately.

Steps:

• 1. Using a nice sharp knife cut onions half an inch thick. Remove all outer brown layers, then carefully separate the rings. (You can save the tiny center rings for your other dishes.) Put rings in a bowl and pour buttermilk over them, then cover and let sit in the fridge for an hour.
• 2. Mix together all 8 ingredients for the dipping sauce in a bowl and stir until it's nice and creamy. Cover and put in the fridge until it's time to serve.
• 3. Now you will make your dredging station. First, combine the 1 cup of flour and next 6 dry ingredients, down to the salt and pepper, and whisk them together. Using your whisk, add beer to the mixture until it is the consistency of heavy cream. It will not need the entire can of beer. It's okay to have some lumps. Now add olive oil and set aside while you prepare the rest of your dredging station.
• 4. Put the 1 1/2 cups of flour in a pie pan or large soup bowl. In another pie pan or large soup bowl, combine Panko bread crumbs, garlic powder, and salt. Toss to combine with a fork. Now you are ready to start dredging your onion rings.
• 5. Now set up your dredging station. You need a wire cooling rack placed over a cookie sheet to put your onions once you have dredged them. First, you want your dish of flour next to your beer batter. Then your panko bread crumb mixture. Put your wire rack next to it. Set up your frying station so that your oil can start heating. You need it to come to 375 degrees before you put any of your onion rings in. You want to hold the heat at 375. It takes a little while to reach 375.
• 6. Take out the bowl with the onions in buttermilk, drop 2 or 3 onion rings into the flour and evenly dust them with flour; shake off excess. Then drop them in the beer batter and evenly coat them; shake off excess. Now drop them into the panko bread crumb mixture and evenly coat. Place on the rack to rest while you dredge more onions.
• 7. When your oil reaches 375 gently drop a few of your coated onions into the oil, being very careful not to splash any of the oil. DO NOT overfill your fryer or they will stick together. I turn them over every couple minutes until they are a nice golden brown. You can continue to dredge your other onions while your first batch is frying. When they reach the desired doneness, lift them from the oil and put on a paper towel lined plate. You can put them in the oven on the keep warm setting (if you don't have that heat the oven then turn it off, you don't want it too hot).
• 8. Serve with dipping sauce and enjoy! You know you have a perfect onion ring if when you bite into it the onion does not pull out of the coating. I know it sounds like a lot of work but really it goes together fairly easy, and darn they taste so good! Your family and friends will love them, now sit back and enjoy.