Simply Cookbooks

Posts Tagged ‘sidedishes’

Some food just have to be fried.  That is all there is too it.   I have tried putting my French Fries in the oven, but I get a soggy mess every time.  I tried different types of potatoes, cooking temps, cooking times, oiled first, unoiled…soggy every time.  So, yes I fry.   Just not every day.

This weekend is Labor Day, and the family will be here.  So it is hamburgers, hot dogs, some chicken or maybe I will do a brisket, the whole menu hasn’t been decided quite yet.   But one item that the whole family has agreed on is Onion Rings.

When you start to make onion rings remember to get large onions.  Preferably Vidalia or a sweet onion.   One that does not have strong flavors, but sweet.  It makes a huge difference in not only the taste of the onion, but for those at your party who don’t like onions, they will continue to look the eater of the onion in the face when talking to them.

I found this recipe about three years ago in a Rachel Ray cookbook (yes, I do look at other cooks other than Paula) and it was an instant hit with the family.

THICK-CUT O-RINGS AND SPICY DIPPING SAUCE

Vegetable or canola oil, for frying

2 large sweet Vidalia onions

2 cans (5 oz each) evaporated milk

1 cup all purpose flour

1/2 teaspoon dry mustard

1/2 teaspoon cayenne pepper

1 teaspoon sweet paprika

Coarse salt, to taste

Dipping Sauce

1 cup reduced fat sour cream

1/4 cup chili sauce

1/2 teaspoon cayenne pepper

1/2 teaspoon ground cumin

Heat 1 inch of vegetable or canola oil in a large frying pan over medium-high heat.

Slice onions across into 1-inch rings and separate, discarding the outer layer of skin.

Pour evaporated milk into a small, deep bowl.  Mix flour with seasonings in a pie plate or shallow dish.  Dip individual rings in milk, then coat in flour.  Fry in a single layer in hot oil until golden brown.  Remove to brown paper bag or page towel-lined surface to drain.   Salt while hot, to taste.

For dipping sauce combine all ingredients in a bowl and stir.

Have a safe and fun Labor Day weekend.

Please Share This With Other Cooks!

Powered by Bookmarkify™