Elizabeth Falkners Onion Rings Recipes

Steps:

• Place onions in a large bowl filled with cold water and soak 10 minutes.
• Heat 2 inches of oil in a deep, heavy-bottomed pot to 365 degrees.
• In a medium bowl, whisk together flour, cornstarch, baking powder, and salt. Whisk in ice-cold water and place batter bowl over a bowl of ice.
• Drain Vidalia onions and dry thoroughly between layers of paper towels.
• Working one handful at a time, dip onions in batter, allowing excess to drip back into bowl, and gently place in oil. Fry, turning once, until crisp and golden, 3 minutes. Transfer to a paper towel-lined tray to drain and sprinkle with salt to taste.

Steps:

• Combine flour, cumin, cayenne, and 1 teaspoon salt in a medium bowl. Slowly whisk in buttermilk, beer, and egg until smooth. Let batter stand 15 minutes.
• In a large saucepan, heat oil over medium-high heat until a deep-fry thermometer registers 375 degrees. Working in batches, dip onion slices in batter, turning to coat. Gently drop slices into hot oil. Cook, turning rings once, until golden brown, about 2 minutes. (Adjust heat between batches as necessary to keep oil at a steady temperature.)
• Use a slotted spoon to transfer rings to a paper-towel-lined baking sheet to drain. Season immediately with salt.

Steps:

• There are rubs and there are brines. A brine is a slower process where the rub, sugar and salt are diluted to penetrate the protein and break it down so that the meat is juicy, flavorful and tender after cooked. I love brined pork and chicken, but if I am cooking late and didn't think about it the day before, I will have to do a nice rub on the meat, which is just more concentrated and expedited, and that's what I have here. Pork chops go with so many accompaniments but I do love the acidity of apples or an applesauce with pork chops and the bite of mustard greens. You can use mizuna, or arugula if you cannot find mustard greens. Also, you can put a schmear of hot mustard mixed with a little honey or molasses on the plate instead for the kick. I like onion rings, in general. My other favorite accompaniment to pork chops is kimchee tossed with some fresh fruit such as peaches or plums.
• To cook the pork chops: Grind all the spices together with the sugar and rub all over the pork chops. Set aside for 30 minutes to an hour at room temperature.
• Preheat the grill on high or heat a cast-iron skillet over medium-high heat on the stovetop and preheat the oven to 375 degrees (Add 1 tablespoon olive oil to the pan if cooking in cast iron).
• Cook the pork on one side for 4 to 5 minutes on the grill or in cast iron. Flip over and cook for another 4 to 5 minutes on the grill; if cooking in cast iron, flip the chop and transfer to the oven for 4 to 5 minutes. Set aside to rest for 5 minutes.
• To cook the sauteed apples: In a medium saute pan over medium-high heat, combine the sugar, 1 tablespoon water and a drop of lemon juice. Cook until sugar caramelizes to golden brown. Turn off the heat and add the apple slices and star anise. Return the pan to medium-high heat, stir in the butter and remaining lemon juice. Saute, stirring, for 2 minutes, adding the brandy in the last minute of cooking with a pinch of salt. Simmer briefly to burn off the alcohol and thicken the caramel. Set aside.
• To cook the onion rings: Bring the canola oil to 360 degrees F in a large pot. Combine the flour, cornstarch, salt and pepper in a bowl. Pour the buttermilk into a shallow dish or bowl. Dip the onion rings in the flour mixture to dredge, shaking off any excess. Dip in the buttermilk to coat, and then back into the flour mixture. Shake off any excess flour. Working in batches, fry the rings until light golden brown, 5 to 7 minutes. Drain on paper towels and sprinkle with salt.
• Serve the pork chops with the sauteed apples, onion rings and mustard greens.

Steps:

• Place canola oil in a medium saucepan and heat over medium-high heat until it reaches 375 degrees on a deep-fry thermometer.
• Meanwhile, in a medium bowl, whisk together rice flour, egg whites, 1 teaspoon salt, beer, and cayenne pepper until smooth. Add onion slices to mixture; toss to coat.
• Gently drop coated onions into oil, working in batches if necessary, and cook until golden brown, 1 to 2 minutes. Using a slotted spoon, transfer onion rings to a paper towel-lined plate. Season with salt and serve immediately.

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:

• Line a baking sheet with paper towels; set aside. Place onion rings in a large bowl of ice water for 10 minutes; drain and pat dry. In a large bowl, whisk together flour, cornstarch, baking powder, salt, and seltzer.
• In a heavy 5-quart pot or Dutch oven, heat oil over high until a deep-fry thermometer registers 375 degrees. Working in 7 to 8 batches, place onions in batter; using your fingers, lift out, letting excess drip off. Carefully place in oil, making sure not to overcrowd pot; cook until golden brown, 2 to 3 minutes.
• Transfer rings to prepared baking sheet, and season with salt. Keep warm in a 250-degree oven. Return oil to 375 degrees before starting next batch.
• Once all the onion rings are done, place on a platter. Very carefully place parsley in pot (oil will spatter), and fry until crisp, 10 seconds; remove, using a spider or slotted spoon, and season with salt. Sprinkle onions with parsley.

Steps:

• In a wok or large pot, heat oil until a deep-frying thermometer registers 370 degrees. In a medium bowl set over an ice bath, stir yolk with chopsticks or a whisk; add ice water, stirring to combine. Sift flour and cornstarch into egg mixture, stirring to incorporate. Don't worry about a few remaining lumps in the batter.
• Coat onion rings with batter, letting excess drip back into bowl. Fry onion rings in the hot oil in small batches, turning once, until just beginning to color. Drain on paper towel. Repeat process, skimming oil of tempura batter bits as necessary until all onion rings have been fried. If oil becomes dark, begin again with fresh oil. Serve immediately.

Steps:

• Heat the oil in a large heavy skillet over medium-high heat, or deep-fryer to 375 degrees F (190 degrees C).
• Place the flour in a shallow baking pan, and stir in 1 teaspoon of salt and 1 teaspoon of pepper. In a medium bowl, whisk together the egg whites, milk, vinegar, and remaining salt and pepper until frothy.
• Dip the onion rings in the wet ingredients then into the flour mixture until coated. Then dip in the egg white mixture again, and then into the flour again.
• Fry onion rings in the hot oil a few at a time so they are not crowded, until golden brown. Drain on paper towels, and serve immediately.

Steps:

• Heat the oil in a deep-fryer to 365 degrees F (185 degrees C).
• Separate the onion slices into rings, and set aside. In a small bowl, stir together the flour, baking powder and salt.
• Dip the onion slices into the flour mixture until they are all coated; set aside. Whisk the egg and milk into the flour mixture using a fork. Dip the floured rings into the batter to coat, then place on a wire rack to drain until the batter stops dripping. The wire rack may be placed over a sheet of aluminum foil for easier clean up. Spread the bread crumbs out on a plate or shallow dish. Place rings one at a time into the crumbs, and scoop the crumbs up over the ring to coat. Give it a hard tap as you remove it from the crumbs. The coating should cling very well. Repeat with remaining rings.
• Deep fry the rings a few at a time for 2 to 3 minutes, or until golden brown. Remove to paper towels to drain. Season with seasoning salt, and serve.

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.

Steps:

• Heat oil in a large heavy pot. It should be at least 3 inches deep, but more is better.
• In a wide shallow bowl, whisk together flour, cornmeal, cornstarch and cayenne. In a second bowl, beat egg and buttermilk. Separate onion slices into rings.
• Working in batches, lightly toss the rings in the flour mixture, then dip into the buttermilk mixture. Allow most of the liquid to drip off, then toss again in the flour mixture. Shake off as much flour as possible and place the rings into the hot oil.
• Fry for 2 to 3 minutes or until golden brown, moving the rings around a bit in the oil to keep them separated.
• Put the onion rings on a plate or bowl lined with paper towel and salt. Repeat until the onions are done.

Steps:

• Place shallots and pepper sauce in a large bowl; toss to combine. Let stand at room temperature for 30 minutes.
• Heat oil in a deep heavy-bottomed saucepan over medium-high heat until it reaches 360 degrees on a deep-fry thermometer. Place flour in a shallow dish and dredge shallots in flour to coat; shake off excess. Transfer to hot oil and fry until golden brown, about 2 minutes.
• Using a slotted spoon, transfer shallots to a paper-towel-lined plate. Season with salt and pepper; serve immediately.