Dilly Onion Rings Recipes

Steps:

• Preheat the oven to 450 degrees F. Place parchment paper onto 2 baking sheets and set aside.
• In a small bowl, combine the flour, paprika and 2 teaspoons salt. In another bowl or shallow dish, whisk together the buttermilk and eggs. Add half of the flour mixture to the buttermilk and beat until smooth and thickened.
• In a separate bowl, combine the panko, olive oil and remaining 2 teaspoons salt.
• Lightly dredge the onion rings in the flour mixture and then drop into the buttermilk. Drain the excess batter and then dredge in the panko mixture.
• Arrange on the prepared baking sheets in a single layer. You can place smaller rings inside bigger rings if necessary, just make sure there is space between them. Then place in the oven. Cook until golden brown, 14 to 20 minutes. Halfway through the cooking time, flip over each onion ring to ensure even crisping and browning.

Steps:

• Preheat the oven to 200 degrees F. Set a cooling rack over a baking sheet.
• Separate the onions into rings and put in a large bowl. Toss with 1/2 cup of the flour. Arrange the floured rings on the cooling rack; let stand for 15 minutes.
• Fill a large, wide pot with 2 inches of vegetable oil and heat to 365 degrees F over medium-high heat. In a large bowl, whisk the remaining 2 cups flour with the cornstarch, paprika, cayenne, lime zest and 1 1/2 teaspoons kosher salt. Add the milk, club soda and egg and whisk to combine.
• Working in 3 or 4 batches, add a small amount of the onions to the batter and then immediately place into the hot oil. Fry until crisp and golden, turning once, 2 to 3 minutes. Allow the oil to come back to temperature between batches.
• Season the onion rings with salt. Serve immediately with your condiment of choice, or transfer to a cooling rack and keep warm in the oven until ready to eat.

Steps:

• Cut onions into 1/2-in. slices; separate into rings. Place in a bowl; cover with ice water and soak for 30 minutes. , Meanwhile, combine the egg, water, oil and lemon juice in a bowl. Combine the flour, baking powder, salt and cayenne; stir into egg mixture until smooth. , Drain onion rings; dip into batter. 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 one each side or until golden brown. Drain on paper towels.

Steps:

• Combine the first 5 ingredients in a small bowl; stir well.
• Add the sliced onion and toss gently to combine. Cover and chill at least 5 hours.
• Serve with cooked meats or on sandwiches.

Steps:

• Mix all the sauce ingredients thoroughly, cover and refrigerate until ready to serve.
• Mix the ground Humpty, breadcrumbs, dill and thyme well and make into patties.
• Grill, broil or fry until desired doneness.
• Pour the sauce over the Humpty Dumpty burgers and enjoy.

Steps:

• Peel potatoes but don't cut them.
• Cover with lightly salted water and boil till tender.
• While they are cooking, beat the egg white with the oil.
• Spray 10x15 cookie sheet with spray and top with phyllo dough, brush was sheet with the egg white/oil mixture before topping with next sheet.
• Tuck the edges under.
• Cut the onion into slices and then separate into rings.
• Slice the cooked potato and place the slices single layer on the dough.
• Add a layer of onion rings and dribble with oil on top.
• Sprinkle with salt and pepper and dill.
• Bake 20 minutes.
• Cut in half lengthwise and then across in 2" strips.

Steps:

• Cut the onions in thin slices. Seperate the slices into rings and put them in a bowl.
• Combine the sugar, salt, dill, white vinegar, and water.
• Pour the liquid over the onion rings.
• Cover the bowl and refrigerate for at least 5 hours, stirring every hour or so.
• Serving suggestions: Slice large ripe tomatoes and arrange on a platter. Lift the onion rings out of the brine and sprinkle them on top of the tomato slices. Garnish with fresh, chopped parsley leaves if desired.
• You can use these onion rings to garnish cooked carrots, cooked green beans, even mashed potatoes. They're also a wonderful garnish for a mixed green salad.
• Covered tightly and stirred a couple of times a day, these marinated onion rings should last for at least a week in the refrigerator.