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Simple Sides for Burger and Sandwiches, Part 2 – Cornmeal Crusted Onion Rings

I just have a quick recipe for tonight. it is the perfect side dish for burgers or sandwiches and it is pretty easy to make. I got the recipe from Saveur Magazine and it is for cornmeal crusted onion rings. I love onion rings and homemade onion rings just taste better than the ones you buy frozen in the supermarket. Some of them are okay, but others are pretty bland without much flavor. This recipe has great flavor from the cornmeal and the seasoning so it is worth the little bit of effort you have to put into it by deep-frying them yourself.

Cornmeal Crusted Onion Rings

2 large onions, sliced crosswise 1/2-inch thick and separated into rings

2 cups flour

1/2 cup buttermilk

1/2 cup milk

1 cup cornmeal

1/3 cup cornstarch

3 tablespoons baking powder

1 1/2 tablespoons seasoned salt

Vegetable or Canola oil, for frying

Submerge the onions in a large bowl of ice water. Soak the onions for 30 minutes. Meanwhile place 1 cup of the flour in a separate bowl. Stir the buttermilk and milk together in another bowl. Whisk the remaining 1 cup of flour, the cornstarch, the baking powder and the seasoned salt in a third bowl. Set the bowls aside in a line to make a dredging station for the onions.

Pour enough vegetable or canola oil in a deep cast-iron pan or Dutch oven to reach a depth of 2 inches. Heat the oil until the temperature reads 350 degrees on a deep fry thermometer. Drain the onions from the ice water and pat them dry well with paper towels. Working in batches, dredge the onions in the flour, shaking off any excess, then dip them in the milk mixture and then in the cornmeal mixture. Place the onions in the hot oil, flipping them once, and fry them until they are golden and crisp, about 1 to 2 minutes. Drain the onion rings on paper towels and sprinkle them with seasoned salt before serving.

That’s all there is to it. If you didn’t want to use the seasoned salt you could certainly use other seasonings or herbs instead to fit what you like. There are lots of choices you can try, such as Creole seasoning or maybe even some Old Bay if you like that kind of flavor. As I usually do when I deep fry, I tried to use less oil then recommended to cut back a  bit on the oil and I think it worked out fine using just a bit more than half of what they recommend in the recipe. Soaking the onions in ice water first does take some the sharpness and bite out of them for you as well. They had a great flavor from the cornmeal and went really well with the burgers that I had made that night, so I will definitely be making these again.

That’s all I have for today. Check back tomorrow for another recipe. I have lots to choose from, including some Mardi Gras recipes that I tried out tonight for dinner, so there is still lots of good stuff to come. Until then, enjoy the rest of your day and enjoy your meal!

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Posted by on March 4, 2014 in Appetizers, Cooking, Side Dishes

 

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A Simple Side for Your Burgers and Sandwiches – Beer Battered Onion Rings

I love onion rings. Admittedly, they are not the healthiest  choice when it comes to things to make. The frozen ones, even when baked in the oven, are not the best thing for you but I still love them. I have tried a few times to make my own and have made them by baking them in the oven and by frying them, but I had never really tried a beer batter recipe before. I cam across this one in Saveur Magazine not long ago and had been waiting for the right opportunity to make them. I made some burgers for dinner one night last week and the onion rings were just the perfect accessory for the burgers.

Beer Battered Onion Rings

1 3/4 cups all-purpose flour

1/2 cup cornstarch

1 1/2 teaspoons paprika

1 teaspoon dry mustard

1 tablespoon baking powder

1 tablespoon kosher salt, plus more to taste

2 teaspoons honey

12 ounces lager-style beer

Vegetable or canola oil, for frying

2 large onions, cut crosswise into 1/2-inch thick slices and separated into rings

In a large bowl, whisk together the flour, cornstarch, paprika, dry mustard, baking powder and salt. Add the honey and the beer and whisk the mixture until it is smooth.. Allow the mixture to sit for 10 minutes.

Pour the vegetable or canola oil to a depth of 2 inches in a Dutch oven or large skillet with high sides and heat the pan over medium-high heat until the temperature of the oil registers 375 degrees on a candy or deep-fry thermometer. Working in batches, dip the onion rings into the batter, shaking off any excess, and lower them into the oil. Fry the onion rings, flipping once, until they are golden brown, about 3 minutes total. Transfer the onion rings to a paper towel lined plate to drain briefly and season with more salt. Cover the onion rings and repeat the process with any remaining onion rings until they are all fried. Serve immediately.

The batter was a lot thicker than I thought it was going to be and it made for an excellent crust on the onion rings. You got some really great flavor from the mix of the beer, honey and paprika and they were done quite quickly. We all loved the taste of them and devoured all the onion rings with our burgers pretty quickly. These would be great to make with any burgers or other sandwiches like a chicken sandwich or even with some corned beef or pastrami. They would also make an awesome appetizer or snack when you are watching a football game or having some friends over for a party. I’ll definitely be trying this recipe again.

That’s all I have for today. Check back tomorrow for another recipe. Tomorrow is my birthday, so I will be posting the recipe Michelle used for my wonderful birthday cake that she made. Check back tomorrow to see what it is. Until then, enjoy the rest of your day and enjoy your meal!

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Posted by on December 10, 2013 in Appetizers, Cooking, Picnic Fare, Side Dishes, Snacks

 

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There’s Nothing Like a Burger…

Sean wanted hamburgers tonight, so I decided I would make them for dinner. I also made oven fries again, which were delicious. They were nice and crunchy on the outside and creamy in the center, like fries should be made. I also made some oven-fried onion rings. I hadn’t made these before, but I have to say they came out nicely. I have posted the recipes I use for hamburgers and oven fries before, but if you would like to check them out, you can simply click here and go to that day’s blog. I will post the onion ring recipe I used.

Oven-Fried Onion Rings

1/2 cup all-purpose flour

1 large egg, at room temperature

1/2 cup buttermilk, at room temperature

1/4 teaspoon cayenne pepper

Salt and pepper

30 saltines

4 cups kettle-cooked potato chips

2 large yellow onions cut into 24 large rings

6 tablespoons vegetable oil

Adjust oven racks to lower-middle and upper-middle positions and heat oven to 450 degrees. Place 1/4 cup of flour in a shallow baking dish. Beat egg and buttermilk together in a medium bowl. Whisk the remaining 1/4 cup of flour, cayenne, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper into the buttermilk mixture. Pulse the saltines and the chips together in a food processor until they are finely ground and place in a separate shallow baking dish.

Pull apart the rings of onion in each round, discarding any that are less than 2 inches in diameter. Working one at a time, dredge each onion ring in flour, shaking off the excess. Dip the onion ring in the buttermilk mixture, allowing excess to drip back into the bowl, then drop the ring into the crumb coating, turning the ring to coat evenly. Transfer the ring to a large plate and repeat the process with the remaining onion rings.

Pour 3 tablespoons of oil onto each of the two rimmed baking sheets. Place in the oven and heat until just smoking, about 8 minutes. Carefully tilt the heated baking sheets to coat them evenly with oil, then arrange the onion rings on the sheets. Bake, flipping the onion rings over and switching and rotating the positions of the baking sheets halfway through baking, until they are golden brown on both sides, about 15 minutes. Transfer the onion rings to plates lined with paper towels to drain briefly. Serve immediately.

You can bread the onion rings ahead of time refrigerate them for up to an hour. Let them sit at room temperature for 30 minutes before baking; if you bake them straight from the fridge, the onions will not soften properly and will remain crunchy.

These onion rings turn out very crisp and crunchy, almost like they were fried. Using the kettle chips helps produce a golden crust that makes the crust seem deep-fried. Adding the saltines add some saltiness to the mix and helps to absorb the excess grease from the potato chips. Definitely give them a try if you get the chance; we loved having them with the burgers tonight.

Tomorrow night is a meat-free meal night; well, not completely meat-free but pretty close. I am making Fettuccine Alfredo for Michelle and Sean for dinner, but since I am not too keen on pasta or cheese, I am having a crab stuffed rainbow trout for myself. I’ll be posting both recipes  so you can check them out tomorrow night. Until then, enjoy your meal and enjoy your evening!

 
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Posted by on March 7, 2012 in Beef, Cooking, Dinner, Potatoes, Vegetables

 

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Jennifer Probst

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Laissez Faire

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