For those who asked, here is my go-to recipe for the battered onion rings that we put on our salads.

  • 2 parts masa harina (corn flour)
  • 1 part all purpose flour
  • Creole seasoning 1 tbsp
  • Jerk seasoning 1 tbsp
  • Black pepper 1 tsp
  • Salt (when they are cooked to taste)
  • Water (enough to thin batter to desired consistency)
  • 2 medium onions thinly sliced and separated into rings
  • Canola oil for frying

I take two onions and thinly slice and separate into rings. In a small bowl I combine the masa harina (usually 1 cup) with all purpose flour (1/2 cup) and the seasonings. Add enough water to make a batter that is not runny. Add onion rings to batter and mix to coat. Heat canola oil and place onion rings into hot oil. Cook until golden on one side and flip – do the same with the other side. Remove from oil onto tray with paper towel to absorb excess oil. Salt to taste.

Most often, I do more than I need for the salads since many of these guys never make it past the cooling tray. 🙂

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