Southwestern Onion Rings Recipes

Steps:

• Cut onions into 1/4-in. slices; separate into rings. Place in a large bowl; cover with buttermilk and soak for 30 minutes, stirring twice. , In a shallow dish, beat eggs and water. In another shallow bowl, combine the flour, salt, chili powder, cayenne, sugar, garlic powder and cumin. Drain onion rings; dip in egg mixture, then roll in 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:

• Slice the onions in 1/4" slices and separate the rings.
• Put the rings in a bowl and add the buttermilk to cover the onions.
• Soak for 30 minutes, stirring occasionally.
• Beat together the eggs and water in another bowl.
• Combine the flour, salt, chili powder, cayenne, sugar, garlic powder and cumin in a shallow dish.
• Drain the onion rings.
• Dip the rings first in the egg mixture, then dredge in the flour mixture.
• Fry the onion rings, a few at a time, in 1" of oil heated to 375 degrees until golden brown on each side.
• Drain and serve immediately.

Steps:

• Place buttermilk in large bowl. Add onion rings and toss to coat. Let stand at room temperature 20 minutes or up to 1 hour, turning onions occasionally.
• Pour enough oil into heavy large saucepan to reach depth of 3 inches. Heat to 350°F.
• Mix flour, cumin, chili powder, salt and cayenne in large bowl. Remove 1 handful of onion rings from buttermilk; add to flour mixture and toss to coat. Add onion rings to oil; cook until crisp and golden brown, about 2 minutes. Using tongs, transfer to paper towels and drain. Repeat with remaining onion rings in batches. Mound in bowl and serve.

Steps:

• Cut onions into 1/4 inch slices; separate into rings. Place in a bowl with buttermilk and soak for 30 minutes, stirring twice.
• In another bowl, beat eggs and water. In a shallow dish, combine the flour, salt, chili powder, cayenne, sugar, garlic powder, and cumin. Drain onion rings, dip in egg mixture, and then coat with flour mixture.
• Heat oil to 375°F and fry in batches for 1-2 minutes on each side.

Steps:

• Use a fork to steady your onion. Slice the onion into rings about 1cm wide. Remove the skin and separate the rings.
• Heat the oil to 180C in a heavy-based pan - it should be no more than 1/ 3 full.
• Meanwhile put the flour and sparkling water in a bowl and season generously. Whisk together to form a batter.
• Coat a small batch of onion rings in batter. Carefully lower into the hot oil and deep-fry until crisp and golden, about 2 - 3 minutes. Remove with a slotted spoon and place on a piece of kitchen towel to drain. Repeat with the remaining onion and batter.

Steps:

• In a small bowl, stir together the mayonnaise, ketchup, horseradish, paprika, salt, oregano, black pepper and cayenne pepper. Store covered in the refrigerator until needed.

Steps:

• Coat a large nonstick frypan with cooking spray, and place over high heat until hot.
• Add chicken, stir fry 3 minutes.
• Stir in chili powder and cumin.
• Remove chicken from frypan, set aside.
• Add oil to frypan, and heat over medium high heat.
• Add green pepper strips and onion, stir fry 3 minutes.
• Return chicken to frypan and stir in corn and salsa.
• Stir fry 2 minutes more or until thoroughly heated (Alternately, thinly sliced into strips, turkey, beef or pork may be used).