Red Chili Onion Rings Recipes

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:

• Pour 4 inches canola oil into an 8-quart Dutch oven and bring to 350˚ over medium-high heat.
• While the oil comes to temperature, peel the onions and slice into 1/2-inch-thick rings.
• In a large bowl, combine the flour, kosher salt, garlic powder and black pepper. Whisk in the ale until the ingredients are combined. The batter should be thick but slightly loose.
• Place a wire rack on a sheet pan. Working in batches, dip the onion rings into the batter. Drain off any excess batter back into the bowl, then slowly lower the onion rings into the hot oil. Cook, flipping the onions every 30 seconds, until golden brown, 2 to 3 minutes. Using a spider, transfer the onions to the rack and lightly season with sea salt.

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:

• For the onion ring masala: Combine the chaat masala, ground cumin, chili powder and mint.
• Mix together the buttermilk, tandoori masala and 2 teaspoons of the onion ring masala. Add the onion rings and press to coat. Marinate covered in the refrigerator for at least 1 hour.
• Fill a large Dutch oven halfway with vegetable oil and heat to 375 degrees F.
• Mix together the flour and 2 tablespoons onion ring masala in a shallow bowl or large dish. Dredge the onions in the seasoned flour in batches, coating each ring evenly. Shake off any excess flour and carefully place the rings into the hot oil. Fry in batches until golden brown, turning to cook evenly and prevent sticking, about 3 minutes. Remove from the oil and drain on paper towels.
• Season the fried onion rings with more onion ring masala and salt, and repeat with the remaining onions. Make sure the vegetable oil comes back up to 375 degrees F in between batches.

Steps:

• Put the onions in a large bowl and cover with milk. Let soak for 30 minutes.
• Meanwhile, using a fine-sieve over a large bowl, sift together the flour, baking powder, 2 teaspoons salt, chili powder, and cumin, if using. Stir in the beer until a smooth batter is formed. Set aside.
• Drain the onions and transfer to a paper towel-lined baking sheet. Blot the onions with paper towels until dry.
• In a large, wide heavy-bottomed pot, pour in the oil to a depth of about 2 inches. Place over medium heat and heat to 400 degrees F. (The oil must be heated to 400 degrees F. since the temperature drops oil to about 375 degrees F. when the onions are added.)
• Working in batches, transfer about 8 to 10 of the onions to the batter and mix to coat well. Using tongs, pull several of the onions out of the batter, and let any excess batter fall back into the bowl. Carefully add to the oil and fry, flipping once, until golden brown and crispy, about 3 1/2 minutes per batch. Using the tongs, transfer to a dry paper towel-lined baking sheet to drain. Sprinkle with salt to taste. Repeat with the remaining onions. Serve immediately.

Steps:

• In a shallow bowl, whisk the first 5 ingredients. Separate onion slices into rings. Dip rings into batter. In a deep-fat fryer, heat 1 in. of oil to 375°. In batches, fry onion rings until golden brown, 1 to 1-1/2 minutes on each side. Drain on paper towels. Serve immediately.

Steps:

• 1. Soak onion rings in milk for 1/2 an hour. Heat oil to about 350 degrees. Mix together next 5 ingredients. Drain onions and toss in flour mixture. Fry in the oil until golden. Drain on paper towels, season with salt and serve.
• 2. NOTE: Don't dredge onions in flour until you are ready to fry them!

Steps:

• Cut onion into 1/4-in. slices; separate into rings. In a shallow bowl, whisk 2 tablespoons flour, egg white, buttermilk, salt and cayenne until blended. Coat onion rings with remaining flour, then dip in buttermilk mixture. , In an electric skillet or deep-fat fryer, heat oil to 375°. Fry onion rings, a few at a time, for 1-2 minutes on each side or until golden brown. Drain on paper towels.