Rajun Cajun Onion Rings Recipes

Steps:

• In a large bowl, whisk together the sour cream, the milk and the hot sauce. Add the onion rings and set aside while you season the flour. In a large baking dish or pie plate, combine the celery salt, onion powder, garlic powder, mustard powder, paprika, chili powder, white pepper, salt and the flour.
• Heat about 3 inches of oil to 350 degrees F in a large Dutch oven.
• Remove the onion rings from the liquid mixture and dredge in the flour mixture. Repeat the process to double coat the rings. Place the onion rings into the oil in batches and fry until golden brown and crispy, about 5 minutes. Drain the onion rings on a paper towel lined plate and season with salt while still hot, then transfer to a serving platter. Serve with the Crab Burger and Celery Root Remoulade.

Steps:

• Place the onion rings in a large bowl of ice water; let stand for 35 minutes.
• Drain then place on paper towels; pat dry well.
• In a bowl combine flour with Cajun seasoning, baking powder, salt and cornmeal; mix to combine.
• Add in the beer and egg; stir until thoroughly blended and smooth; chill for 20 minutes.
• Dip the onion rings into the batter coating well on both sides.
• Heat 3-inches oil in a Dutch oven to 375 degrees.
• Drop the onion rings a few at a time into hot oil and fry until golden brown on both sides.
• Drain and serve immediately.
• Delicious!

Steps:

• Heat VEGETABLE OIL in deep fryer or heavy saucepan to 375*; oil should be about 1 1/2 inches deep.
• Prepare Cajun Dipping Sauce by stirring until all ingredients are blended; set aside.
• Toss onion rings and 1/4 cup Bisquick.
• Stir remaining 2 cups Bisquick, beer, salt and eggs until smooth.
• (If batter seems too thick, add more beer, 1 tablespoon at a time, until it reaches the desired consistency).
• Dip onion rings, a few at a time, into batter.
• Fry about 2 minutes, turning each ring after 1 minute, until golden brown; drain well.
• Serve hot with Cajun Dipping Sauce.