Oven-fried onion rings

sister herb

Official TTI Chef
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2 medium onions (sweet or yellow) cut into 1/2 – inch rings
1/4 cup all-purpose flour
1/2 tsp. salt
1/4 tsp. black pepper
1/4 tsp cayenne
1/2 cup buttermilk or plain yogurt
1 egg
1/4 cup + 1 tbl. flour
1 1/2 cups finely crushed potato chips
3 tbl. vegetable oil

Pre-heat your oven to 450F/235C.
Combine 1/4 cup flour, salt, pepper and cayenne in a bowl large enough to dip the onions into.
In another similar size bowl combine the buttermilk, egg and 1/4 cup + 1 tbl. flour. Whisk until a smooth batter is formed. This should be the consistency of a slightly loose pancake batter. If it’s too runny add 1 tbl. more flour.
Have all your ingredients nearby to minimize the mess. First your seasoned flour, then the batter and finally a bowl containing your finely crushed chips.
Dip an onion ring into the seasoned flour. This will help the batter to adhere which helps the chips to adhere. They all work together – deliciously.
After the seasoned flour, dip the onion into the buttermilk batter. Let the excess batter dribble off before you coat the wet ring with the crushed chips. You will need to use your hands a bit to make sure the chips adhere.
Repeat this process with all the onion rings.
Cover a baking sheet with a piece of parchment. Drizzle with 3 tbl. vegetable oil then pop it into the hot oven for 8 minutes – or until the oil just starts to smoke. Carefully remove the baking sheet from the oven and rotate to evenly coat with oil.
Quickly place your onion rings on the baking sheet then return to the oven. Bake for 8 minutes then flip each ring over before baking for another 8 minutes. Sprinkle with salt while they’re still hot.

*note* If you have problems getting the chips to stay on you can add in some crushed Saltine crackers. This helps with the adhesion. You can add as much as half the quantity of chips. So it would be 50% potato chips and 50% Saltine crackers.

You can serve them with:

Pickled Garlic Scape Tartar Sauce

1/4 cup mayonnaise
2 tbl. pickled garlic scapes, finely chopped (or any other pickled item you have on hand)
1/2 tsp. basil, finely chopped
1/2 tsp. fennel leaves, finely chopped
1/4 tsp. pickle juice – whatever pickle you use – add a tiny splash of it’s pickling juice

Combine all the ingredients. Taste and season with salt and pepper if it needs it. If you want a touch of heat this can handle the addition of a little, finely minced raw garlic.

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sister herb

Official TTI Chef
Barbecue Buttermilk Onion Rings

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makes about 24 onion rings

2 tablespoons barbecue sauce
1 tablespoon hot sauce
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 large sweet yellow onion
2 cups buttermilk
2 cups all-purpose flour
2 teaspoons salt
1/2 teaspoon paprika
1/2 teaspoon fresh ground black pepper
1 quart (i know it seems like a lot) vegetable, canola or peanut oil for frying


For the Dipping Sauce:
1/2 cup sour cream
3 tablespoons buttermilk
2 tablespoons barbecue sauce
1 teaspoon hot sauce
two pinches salt
2 tablespoons fresh chives, slices tiny

Cut of the bottom and top end of the onion. Remove the skin and slice onion into rings as thick as you like. Separate the rings and place in a large bowl. Save the small onion insides for a salad or something.

Mix onions, barbecue sauce, hot sauce, salt and pepper until the onion rings are well coated. Top with buttermilk and submerge all of the rings. Allow to rest for 15 minutes while you assemble the flour and dipping sauce.

In a different large bowl, mix together the flour, salt, paprika and ground pepper.

In a medium sized, heavy bottom pan fit with a fry thermometer, begin to heat the oil to 360 degrees over medium heat.

Assemble the dipping sauce by whisking together sour cream, buttermilk, barbecue sauce, hot sauce and salt. Sprinkle in a big teaspoon of fresh chives and place in the fridge while you fry the onion rings.

Preheat oven to 150 degrees F/65C and prepare a baking sheet with paper towels to soak up the excess oil.

Fry the onions in four batches. Using tongs, remove several rings from the buttermilk and dredge completely in the flour mixture. Carefully place in the fry oil once it reaches 360 degrees F. Let cook for a minute and a half before flipping. Each batch will take about three minutes. Once golden brown, remove from the oil and place on the paper towels. Let rest in the warm oven while you fry the rest of the batches. Note! Be sure to let the fry oil return to 360 degrees F before frying the second, third and forth batches.

Enjoy immediately sprinkled with fresh chives with dipping sauce.

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Source: http://joythebaker.com/2010/10/barbecue-buttermilk-onion-rings/
 

sister herb

Official TTI Chef
Barbecue Baked Onion Rings
serves 3 or 4 people


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2 medium yellow onions, sliced into rings
1/2 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon smoked paprika
1 teaspoon chili powder
1/4 teaspoon red pepper flakes
1/4 teaspoon garlic powder
1 large egg
1/4 cup buttermilk
dash of hot sauce
2 cups panko bread crumbs*
1/2 cup sour cream
1/4 cup barbecue sauce


Place a rack in the center and upper third of the oven and preheat oven to 400 degrees F. Line two baking sheets with parchment paper and set aside.

In a medium bowl, whisk together flour, salt, paprika, chili powder, red pepper flakes, and garlic powder. Set aside.

In a separate bowl, whisk together egg, buttermilk, and hot sauce.

In a separate bowl, place bread crumbs.

Slice onion into rings, and separate into separate rings.

Using one hand, and leaving one hand clean, dip onion rings into the flour mixture, then the egg mixture, then coat in panko crumbs. Place in a single layer across the prepared baking sheets. Bake for 10 minutes, remove from the oven, carefully flip the onion rings, and bake for another 10 to 12 minutes, until rings are browned and crisp.

While the onion rings bake, stir together sour cream and barbecue sauce.

Remove onion rings from the oven and serve immediately with sauce.

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*Panko bread crumbs: Panko-crusted mahi. Mmm. It sounds very swanky, but what exactly is "panko?" Panko is the Japanese word for bread crumbs.
Suddenly, panko sounds much less swanky, but there are many characteristics of panko that often make them superior to American-style bread crumbs in many culinary applications.
There are two general types of panko sold in stores - white panko is made without crusts, and tan panko is made from the whole loaf, crusts and all. What sets panko apart from regular bread crumbs is the processing.

The bread is processed in such a way that the resulting panko looks like flakes rather than crumbs. The flakiness means a much broader surface area than regular breadcrumbs. What this means for your cooking is crispier coatings, crunchier toppings and lighter end-products, depending on how you use the panko.


If you dredge food in panko before frying, you will end up with a crisp, light fried coating. Oil does not soak into panko as readily as it does into regular breadcrumbs, so you are left with a lighter, less-greasy coating. Try this with seafood or chicken.


Panko makes a wonderful crisp topping for casseroles. Toss panko together with some grated parmesan, salt, pepper and maybe some herbs. Then, drizzle in some melted butter. Spread this topping liberally on a casserole, and upon baking, you will be rewarded with a light, crunchy and flavorful topping a nice contrast to your creamy casserole. Try this trick on top of scalloped potatoes, lasagna, tuna noodle casserole or macaroni and cheese.


Use panko in any recipe that calls for bread crumbs as an ingredient. Panko does not compact like breadcrumbs, and since grease doesn't soak into them, your results will be lighter in texture than your original bread crumb-based recipes. Use panko as an ingredient in crab cakes, meatballs or meatloaf.


By itself, panko has almost no flavor. This makes it the perfect blank canvas. Panko readily soaks up other flavors"” and from the seasonings in the food and also from whatever seasonings you toss with it. A simple topping of panko, a little salt and pepper, and some melted butter will result in a richly flavored, crunchy topping after baking.


If you do not have panko on hand, you can certainly substitute bread crumbs, but your toppings won't be as crisp and any recipe you use them in will have a somewhat heavier texture. A better substitute for panko is cracker meal. You can crush up saltine crackers or matzo or purchase ready-made matzo meal.


Where To Find Panko


Look for panko in Asian markets, where it is readily available. Panko is becoming more and more common on the shelves at your local grocery store, as well, as more people discover its light and crispy texture. Find panko in the Asian section of your store or in the same aisle as standard bread crumbs.



Homemade panko bread crumps: http://www.food.com/recipe/homemade-panko-bread-crumbs-167729

http://www.wikihow.com/Make-Panko-Bread-Crumbs
 
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