Spicy Onion Rings Recipes

Steps:

• Place the onions, egg substitute, and flour into separate shallow bowls. In another shallow bowl, stir together the bread crumbs, salt, pepper, cayenne, oregano, basil, and red pepper flakes.
• Heat oil in a heavy skillet or deep-fryer to 365 degrees F (180 degrees C). Dip rings of onion into flour, then into the egg substitute, and then into the bread crumb mixture, shaking off any excess after each dip. Carefully drop each onion ring into the hot oil, and fry for about 30 seconds on each side, or until golden. Remove from hot oil to paper towels to drain. Serve hot with lots of ketchup.

Steps:

• Heat approximately one inch vegetable oil over medium high heat.
• Test the oil by putting a small cube of bread into the oil.
• If it turns brown after half a minute, the oil is ready.
• Cut the ends off the onion and peel the outer layers.
• Cut the onion into 3/4 inch slices and separate into rings.
• Mix together the pancake mix and beer.
• Add the paprika, chili powder and cayenne pepper to the mix.
• Take 5-6 of your "rings" and coat the rings of onion in the batter then fry for approx 5 minutes until both sides are golden brown.
• Turn over once during the frying process so both sides are cooked.
• Remove from oil and place on paper towels to drain.
• Season the onion rights with salt while they are still hot.
• Repeat until the rings are all fried.

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:

• For the spiced ketchup: In a bowl, whisk together the ketchup, mustard and Sriracha, stirring well. Then refrigerate until serving.
• For the onion rings: Preheat a deep-fryer to 375 degrees F with vegetable or peanut oil, waiting until heated. Next, drain the ice water from the cut onions, ensuring the water has drained. Next, in a bowl, blend the flour, salt and pepper, mixing well. Then add one-third of the onions. Mix the onions well, tap off excess flour and then add to the fryer, cooking until crisp, about 2 minutes. After removing, allow to drain excess oil on paper towels. Repeat with the remaining onions. Serve with the spiced ketchup.

Steps:

• Preheat vegetable oil in a deep-fryer to 375 degrees F.
• Slice the onions into 3/4-inch rings and separate. Add the buttermilk, hot sauce, and egg to a large casserole dish and whisk to combine. Stir in the onion slices and allow to soak for 3 to 5 minutes. Put the flour and cornmeal in a large brown paper bag and season with the season salt and cayenne. Add the onion rings, to the paper bag in batches, and shake until they are covered with the flour mixture. Make sure to get rid of the excess buttermilk before adding to the bag.
• Add the onions in batches to the hot oil, being careful not to overcrowd the fryer. Fry until golden brown, about 2 minutes. Transfer to a serving platter and season with salt when they come out of the hot oil.

Steps:

• Slice off ends of onions and peel off the skins. Slice into 1/2-inch rings. Place rings in a bowl of ice water and let sit. In separate bowl whisk together beer and flour. Season with salt, cayenne, and a dash of Tabasco. Whisk together. Dry onion rings on paper towels then dip into batter. Heat oil in a large kettle to 375 degrees. Dip dried onion rings in batter. Fry onion rings until brown and crispy. Serve.

Steps:

• In a high-sided saucepan, heat the oil over medium heat until it reaches 350 degrees F.
• Mix together the cayenne, paprika, garlic powder, basil, oregano, black pepper and sea salt in a small bowl.
• Whisk together the flour and cornmeal in a medium bowl. Toss the onion rings in the flour mixture to coat. Deep-fry the onion rings in 2 batches until crispy and lightly golden, 3 to 5 minutes. Drain on a paper towel for 1 minute, and then transfer to a large bowl. Add a large pinch of the spice mixture, and toss the onion rings to evenly distribute the seasoning.
• Season with more salt if desired, and serve immediately.

Steps:

• Heat 1" oil in a large frying pan over medium-high heat.
• Slice onions across into 1" rings and separate, discarding the outer layer of skin.
• Pour evaporated milk into a small bowl.
• Mix flour with seasonings in a pie plate or shallow dish.
• Dip individual rings in milk, then coat in flour.
• Fry in a single layer in hot oil (about 360F) till golden brown.
• Remove to brown paper bag or paper towel lined surface to drain.
• Salt while hot, to taste.
• For dipping sauce, combine all ingredients in a bowl and stir.
• **15 minutes is approximately.
• frying time.

Steps:

• Peel the onion& slice into 1/4 inch slices: Separate into rings.
• Combine flour& cornmeal, mix well.
• Combine beaten egg, sweetened condensed milk,& club soda: stir into flour/cornmeal mixture.
• Finely mince 1 or 2 chipotle peppers (depending on size& desired heat level) and stir into batter mixture.
• Dip onion rings into batter coating well, shake lightly, and fry in deep hot oil (350-375°F): avoid overcrowding.
• Fry until golden brown& drain the rings on paper towels.

Steps:

• First Slice the onions in to round 1cm pices.
• Put some flour in a tray with a pinch of salt, pepper and chilli powder. Pour same milk in a tray.
• Dip the onion rings in milk then the flour and then into hot oil.
• Friy until golden brown

Steps:

• Spray a cookie sheet with non stick spray.
• Combine bread crumbs, jalapeno, cayenne, curry, and garlic in a shallow baking dish.
• Beat eggs in a bowl.
• Put flour into a bowl.
• Dredge onions (a few at a time) in flour.
• Coat them in egg (one at a time).
• Cover completely with bread crumb mixture.
• Place in a single layer on cookie sheet.
• Spray rings with more non stick spray.
• Cook 30- 45 minutes, depending on thickness.