Cornmeal Onion Rings Recipes

Steps:

• Line 2 baking sheets with waxed paper; set aside. Line 2 additional baking sheets or 1 tray with paper towels; set aside.
• Place 1 1/2 cups of flour in a shallow bowl. Pour the milk into a second shallow bowl. In a third bowl, stir together the cornmeal, 2 cups flour, sugar, salt, paprika, cayenne pepper, thyme, and black pepper.
• Dip the onion rings first into the plain flour, then into the milk, and last into the cornmeal mixture. Place the breaded rings on the wax paper-lined baking sheets.
• Heat the oil in a large heavy skillet over medium-high heat, or deep-fryer to 365 degrees F (185 degrees C).
• Fry the onion rings a few at a time in the hot oil so they are not crowded, until golden brown. Drain on paper towel-lined baking sheets, and serve immediately.

Steps:

• Cut onions into 1/2-in. slices; separate into rings. In a shallow bowl, whisk egg and buttermilk until blended. In another shallow bowl, combine the flour, cornmeal, pecans, salt and pepper. Dip onion rings in egg mixture, then coat with flour mixture., In an electric skillet or deep-fat fryer heat 1 in. of oil to 375°. Fry onion rings, a few at a time, for 1 to 1-1/2 minutes on each side or until golden brown. Drain on paper towels.

Steps:

• Preheat oven to 425 degrees F. Line two baking sheets with parchment paper. Lightly spray the parchment paper with olive oil cooking spray.
• Stir together the buttermilk and cornstarch in a shallow bowl.
• Stir together the flour, cornmeal, Parmesan cheese and House seasoning in a baking dish.
• Coat the onion slices by placing each slice into the buttermilk mixture allow excess to drip before coating in the seasoned cornmeal. Then place the coated rings in a single layer on the baking sheets. Repeat until all onion rings are coated. Give the onion rings a light spray with non-stick baking spray. Bake until golden brown, about 20-25 minutes flipping once halfway through and serve hot.
• Stir together the garlic powder, onion powder, paprika, salt and pepper in a small bowl.

Steps:

• Whisk together eggs, milk, flour, baking powder, and onion salt in a bowl to make a smooth batter.
• Heat the oil in a large saucepan or deep fryer until a thermometer reads 350 degrees F (175 degrees C).
• Dip the onion rings evenly into the batter, then fry in the oil for 2 to 3 minutes, working in batches if necessary, until the onion rings are golden brown. With a slotted spoon, remove the onion rings to paper towels to drain. Serve hot.

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:

• Put the onions in a large bowl, pour over the buttermilk and cover with cling film. Leave to soak at room temperature for 30 mins to 1 hr.
• Put 100g of the plain flour on a large plate and stir in the cayenne with a little seasoning. Drain the onion rings, then coat in the seasoned flour.
• Half-fill a large saucepan with the oil and heat until it reaches 180C on a probe thermometer (or until a piece of bread crisps in 20-30 secs) or heat a deep fat fryer to 180C. Make the batter by combining the remaining plain flour with the cornflour and a pinch of salt. Make a well in the centre and pour in the lager. Stir to combine until smooth.
• Dip each onion ring in the batter and fry for 3-4 mins or until crisp. Drain on kitchen paper and sprinkle with the salt.

Steps:

• Peel the onions, slice them 1/2 to 3/4-inch thick, and separate them into rings.
• Combine the buttermilk, 1 1/2 teaspoons salt, 1 teaspoon pepper in a medium bowl. Add the onion rings, toss well, and allow to marinate for at least 15 minutes. (The onion rings can sit in the buttermilk for a few hours.)
• In a separate bowl, combine the flour, cornmeal, 1 teaspoon salt, and 1/2 teaspoon pepper. Set aside.
• When you're ready to fry the onion rings, preheat the oven to 200 degrees F. Line a baking sheet with paper towels.
• Heat the oil to 350 degrees F in a large pot or Dutch oven. (A candy thermometer attached to the side of the pot will help you maintain the proper temperature.).
• Working in batches, lift some onions out of the buttermilk and dredge them in the flour mixture. Drop into the hot oil and fry for 2 minutes, until golden brown, turning them once with tongs. Don't crowd them!
• Place the finished onion rings on the baking sheet, sprinkle liberally with salt, and keep them warm in the oven while you fry the next batch. Continue frying the onion rings and placing them in the warm oven until all the onions are fried. They will remain crisp in the oven for up to 30 minutes. Serve hot.