Red Chili Onion Rings

Sometimes you think about something, and then you just have to have it. That’s how it was with me the other day. I was craving some onion rings and just had to make some. We don’t eat them all that often, but every now and then, they just start calling out to me. I saw a new recipe that sounded really good that I needed to try. They are spiced with red chili seasoning and spices. I served them atop my orange-rosemary pork chops. Rosemary & Orange PorkΒ Chops

These onion rings are a lighter version with less breading and coating on them than a lot of other variations. The flavor on the onions rings was really good, but I guess I am a bit of a creature of habit when it comes to my onion rings. I prefer more coating and breading them than these had. This is a very easy problem to fix though. All I need to do is to dip them in in a little buttermilk first, and then coat them with the flour and seasoning mixture next time. Perfect Light and Crispy OnionΒ Rings.

Red Chili Onion Rings

2-3 large white onions, peeled and sliced into thick rings

3-4 cups vegetable oil for frying

2 1/2 TBSP chili powder

1 tsp cumin

1/2 tsp salt

1/2 tsp black pepper

1 1 /2 cups flour

Mix all the ingredients together and place in a plastic bag. Then add the onion rings and shake well to completely coat them. If you like them with more coating, like I do, skip this step, and completely coat them with a buttermilk mixture, then coat them with the flour mixture.

In either a deep fryer or a deep skillet, heat the vegetable oil until it reaches 325* F or about 170* C. Then carefully add the onion rings into the hot oil and cook for about 3-5 minutes, or until they turn a nice golden brown in color.

Drain the onion rings on a paper towel and add more salt if so desired. Serve them up and eat them immediately. These do not taste nearly as good when they are cool or reheated. They are best when eaten HOT, HOT, HOT!

This coating is also good on shrimp as well, to make some good Cajun popcorn shrimp. You can also use it to coat a variety of vegetables too, such as mushrooms broccoli, carrots, yams or cauliflower. As I am always telling you, don’t be afraid to play with your food. Who knows, you may end up having more fun than you think and you’ll be amazed at the results. πŸ™‚

Stay safe and stay well Everyone. ‘Til next time.

Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for over 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.

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