May 30, 2007

Spicy Onion Rings


Ingredients:
2 very large onions*, cut into 3/4 inch rings and separate
3 cups oil
2 cups flour
1 cup buttermilk
1/2 cup club soda
3 eggs
1 teaspoon paprika
hot sauce (I used Tabasco brand Habanero Sauce)
salt
pepper

Directions:
In a large bowl, whisk together the buttermilk, a few drops hot sauce and eggs. Stir in the club soda and toss the onion rings in the mixture. Allow to soak 10 minutes. Meanwhile, in a pot with high sides, heat the oil to 350. Whisk together the flour, paprika and salt and pepper. Drain the onion rings and toss with the flour. Carefully drop about 4 onion rings into the hot oil, cook until golden brown, flipping once. Remove to paper towel lined plates and repeat for remaining onions. Alternately, fill a few pots with oil and cook several batches at once. Salt and serve hot.

Serves 4-6


*I found some that were over 1 lb each! If you are using smaller onions, you might need to use more than two.
My thoughts:
I had never made onion rings before and sort of expected it to be more difficult than it was. The batter was perfectly crisp thanks to the club soda and if you keep the oil hot, virtually grease free.

Update 06/04/07: When I made these back on the 30th, the recipe made too much for just two people. So I refrigerated the extra flour covered rings (before frying) and fried them up tonight. It worked out just fine, I couldn't tell the difference between the fresh and the "leftovers". I am glad I thought of it, cooked onion rings do not hold up well and I would have just ended up throwing them out. This way, I had onion rings twice-almost a week apart-and the second time involved no prep whatsoever.

10 comments:

  1. Onion rings are a treat to make on occasion~ we have a great batter too. You don't even need ketchup!!

    ReplyDelete
  2. Those look really good. I have tried making onion rings at home, and my batter never stays on the onions and I end up with these really pathetic looking half naked rings... I went on a diet, because my food blog is making me gain weight, but as soon as I fall off the wagon (give me a week) I'm gonna try these!! :-)

    ReplyDelete
  3. I love onion rings, but have never attempted to make them at home. I'm bookmarking now!

    ReplyDelete
  4. kudos to you, rachel! i've always secretly wanted to deep fry but don't think i can do it. the onion rings look yummy!

    ReplyDelete
  5. I've never tried making onion rings at home but your recipe sounds do-able...might try it soon..thanks!

    ReplyDelete
  6. these look so much better than anything you get out at a restaurant!
    impressive!

    ReplyDelete
  7. I love your delicious recipe, could we publish it on our
    Daily Recipe Blog?

    We have every day a new recipe for: General recipes, Breakfast, Low Carb, Low Fat, Desert...
    It would be so great to add yours!

    http://daily-cook-book.blogspot.com

    ReplyDelete
  8. These onion rings look sooo good! My husband loves homemade onion rings. I used to use a package seasoning mix. I am going to try these and see if I make them as scrumptious looking as yours. =)

    -Michelle

    ReplyDelete
  9. These look wonderful and remind me of the ones my mother used to make! I love onion rings and can't wait to give these a try!

    ReplyDelete
  10. There are two basic types of onion rings: the ones above, that are like clumps of batter stuck to the onion ring -- generally, people tend to say these are "lighter", because there seems to be a higher onion-to-batter ratio. Then, you've got the ones where you mix all the ingredients together in one bowl (flour, corn meal, your liquid of choice, and I recommend a little baking powder and baking soda) and you get the "doughnut" type onion rings where there is a lot higher batter-to-onion ratio. Different folks like different things. They're ALL good!!

    ReplyDelete

Thank you for visiting Coconut & Lime! I read and appreciate each one of your comments.

If you have a specific question or want to discuss something unrelated to this post please e-mail me directly.

All recipes, photographs and text are for private, nonprofit use only and may not be reproduced without permission.