Description: This is the first time I've tried making onion rings and I was very happy with my first attempt. These are just as good as you would find at a diner, bar, etc.. Definitely a keeper of a recipe.
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1 large Onion, sliced into 1/2" thick rings
1 cup All-Purpose Flour
1 tbsp Chili Powder
1 tsp Baking Powder
2 tsps Salt
1 cup Milk
2 Eggs
1 tsp Hot Sauce, adjust for heat; is fairly subtle
Vegetable Oil, for deep frying
Combine the dry ingredients in a bowl and toss in the sliced onion. Coat the onion well, shake off the excess flour and set aside. In a separate bowl, beat together the milk, eggs, and hot sauce. Pour into the bowl with the dry ingredients and mix well.
Heat oil in a pan to 350 degrees. Make sure that there is enough oil in the pan to completely submerge the battered onion rings. Dunk the onion in the batter to completely coat and place in the oil. Cook for about 2-3 minutes or until the batter is a golden brown.
Remove to a wire rack or a paper towel-lined plate. Sprinkle with salt while still hot.
Should serve about 3 but they're so good, you may only have enough for 2.
Heat oil in a pan to 350 degrees. Make sure that there is enough oil in the pan to completely submerge the battered onion rings. Dunk the onion in the batter to completely coat and place in the oil. Cook for about 2-3 minutes or until the batter is a golden brown.
Remove to a wire rack or a paper towel-lined plate. Sprinkle with salt while still hot.
Should serve about 3 but they're so good, you may only have enough for 2.
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Tuesday, May 20, 2008
Review by Kristin
I prefer french fries over onion rings but I wanted to try something different for the family. These were yummy, crunchy and light and airy! I added 2 tsps of hot sauce, and I still would have liked a little more heat, so next time I make them I'm trying at least 1 tbsp.
I prefer french fries over onion rings but I wanted to try something different for the family. These were yummy, crunchy and light and airy! I added 2 tsps of hot sauce, and I still would have liked a little more heat, so next time I make them I'm trying at least 1 tbsp.
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16 August 2007
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16 August 2007
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