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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.🙂
Today was the culmination of all the 6th graders’ hard work. They had each picked a country and prepared an exhaustive report on everything about that country and presented it to their classmates. The conclusion is the International buffet, where each student picks a recipe representative of their chosen country, either an appetizer, entree or dessert, and prepares that recipe for a buffet to which all the teacher and parents are invited. Tim’s country was Ireland, his report was informative and funny, his own unique style. Contrary to my pleading for an easier dish, such as Irish stew, he insisted on Guinness battered onion rings (recipe follows) which not only looked and tasted great, but of which he was very proud. Bravo, 6th graders! A delicious lunch and a great time was had by all.
Now, the recipe:
- 2 large Vidalia onions, peeled and sliced into 1/4 slices and separated.
- 1 12oz bottle of Guiness stout
- 2 cups of brown rice flour
- 1 1/2 cups of fine cornmeal
- 2 T. paprika
- 2 T. cayenne pepper
- Salt to taste
- Canola oil for frying
Heat oil in frying pan. Mix together beer, paprika, salt, cayenne pepper, 1 c. flour and 1/2 c. cornmeal. In a separate plate mix together remaining flour and cornmeal. Dip onion slices into batter and then dredge in cornmeal/flour mixture. Put into frying pan and fry until golden brown about 4 minutes, turning once. Drain on paper towels and salt.