Rojo Onion Rings - the Best Onion Rings You'll Ever Have
6/26/2013 11:44:00 AM
It's been two months since I've cooked. Yes. Two months. I think I've been eating Lean Cuisine's and salad...but I'm not sure. I think I've been eating a lot of pasta too.
See, things have been busy. The entire month of May, my parents were away on a cruise (must be nice) so I had to go to their house - 75 miles away - and house sit every weekend. So, I couldn't get some of my "weekend stuff" done - so I had to do it during the week (cleaning etc) THEN in June, I had some visitors come - so I spent a lot of time cleaning the house and making it all perfect for them (complete with floating candles and floating flowers)
I've missed cooking too. I've missed the therapeutic aspect of only focusing on the recipe and the food and nothing else in the world. So I deided to start simply - with Rojo Onion Rings. I've actually never made onion rings before - and I had NO idea how easy these were AND they are the BEST onion rings I've ever had, and I think the only ones I'll ever make.
I'm actually not that big of an onion ring fan - but these were a nice change. The onions remained crispy, while the coating was flavorful and spicy.
There is about an hour of set up in this recipe - so budget yourself some time. In the 20 minutes that the onions sat in the buttermilk, I did some stretches and in the half hour that the onion rings were coated in the crispy coating I went for a walk. So this is a good one if you have some other cooking to do, or just other priorities to take care of.
They also do not need a dipping sauce. So if you dip in ranch or ketchup normally, you may not have to this time around.
I'm not sure what I'm doing next...but I promise you, I am easing back into things.
Here is the recipe for Rojo Onion Rings
- 1 quart canola oil
- 1 cup hot sauce (such as Sriracha)
- 1 tablespoon granulated garlic
- 1 cup ketchup
- 1 cup buttermilk
- 1 to 1 1/2 cups water plus 2 teaspoons
- 1/2 cup all-purpose flour
- 4 cups panko breadcrumbs
- 2 large sweet onions (Vidalia, Walla Walla, or Maui, cut 3/4-inch thick, very center cores discarded)
- 1 teaspoon fine sea salt
In a heavy-bottomed skillet or deep fryer, heat the oil to 360ºF. Line a plate with paper towels and have a baking sheet handy.
In a shallow bowl, combine the hot sauce, garlic, ketchup and 2 teaspoons of water until blended. Mix together buttermilk and 1 to 1 1/2 cups water. Place the buttermilk mixture, flour and panko into three separate bowls and place them in this work order: buttermilk mixture, flour, sriracha mixture, panko.
Soak the onion rings in the buttermilk for at least 30 minutes. Dip the onion rings into the flour, then the sriracha mixture and finish them with the panko, setting them aside on the baking sheet as you finish. Let them set up for 10-20 minutes in the refrigerator before frying. (The batter sticks better that way).
Working in batches, deep-fry the onion rings for about 3 minutes or until starting to brown. Turn as needed. As you finish, transfer them to the paper towel lined plate and sprinkle with sea salt. Serve immediately.