HOT AND SPICY ONION RINGS
"This batter can also be used to make onion blossoms, if you have a blossom cutter."
1 egg
1 cup milk
1 cup flour
1 teaspoon salt
1 teaspoon ground red pepper
1/4 teaspoon oregano
1/8 teaspoon cumin
Oil for deep-fat frying
2 large onions, sliced thick, then separated into rings
Ketchup, ranch dressing, or horseradish sauce (for serving)
Combine egg, milk, flour, and seasonings and mix until the batter is smooth.
Heat about 2 inches of oil in the Dutch oven. This will take about 16-20 coals (350-375 degrees F) at bottom heat only.
Dip the onion slices into the batter, then fry them in the hot oil, a few at a time. Turn them over to cook both sides, then remove with a slotted spoon and drain on paper towels.
Serve with ketchup, ranch dressing, or horseradish sauce.
Makes 4-6 servings
From: The Beginner's Guide to Dutch Oven Cooking by Marla Rawlings
Source: Best of the Best from Utah Cookbook by Gwen McKee, Barbara Moseley and Tupper England
"This batter can also be used to make onion blossoms, if you have a blossom cutter."
1 egg
1 cup milk
1 cup flour
1 teaspoon salt
1 teaspoon ground red pepper
1/4 teaspoon oregano
1/8 teaspoon cumin
Oil for deep-fat frying
2 large onions, sliced thick, then separated into rings
Ketchup, ranch dressing, or horseradish sauce (for serving)
Combine egg, milk, flour, and seasonings and mix until the batter is smooth.
Heat about 2 inches of oil in the Dutch oven. This will take about 16-20 coals (350-375 degrees F) at bottom heat only.
Dip the onion slices into the batter, then fry them in the hot oil, a few at a time. Turn them over to cook both sides, then remove with a slotted spoon and drain on paper towels.
Serve with ketchup, ranch dressing, or horseradish sauce.
Makes 4-6 servings
From: The Beginner's Guide to Dutch Oven Cooking by Marla Rawlings
Source: Best of the Best from Utah Cookbook by Gwen McKee, Barbara Moseley and Tupper England
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