Category: Side Dishes & Salads

Caesar Parmesan Pasta Salad

A pasta salad can be like a blank canvas for your tastes. This Caesar Parmesan pasta salad is proof of that. Half of the ingredients we ended up adding were not in the original recipe. The pasta, dressing, and Parmesan were. After that, we ran with it. Mostly because of what we had on hand. And of course, because we like what we like. So why not make it with the things we love?

Caesar Parmesan Pasta Salad

Some of This. Some of That.

We added roasted red bell pepper to our Caesar Parmesan pasta salad for starters. A lot of recipes call for bell pepper, but usually raw. We liked the roasted ones that come in a jar. We chop them up and freeze them. They work well in pasta salads (after giving them a good drain and pat dry). We also added thawed frozen peas. That ‘pop’ from the peas always adds a nice touch to any pasta salad. Red onion adds a good crunch and heat. For cheese we went with Monterey Jack, but any decent softer cheese would do. Mozzarella. Pepper jack. Even extra sharp cheddar. Any of those and others are great in this!

If you want a bit more ‘zing’ use zesty Italian dressing instead of the ‘usual’ stuff.

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Also try my sweet roasted red pepper macaroni salad.

Caesar Parmesan Pasta Salad
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5 from 1 vote

Caesar Parmesan Pasta Salad

Great flavor and texture with a deliciously easy dressing!
Course Side
Cuisine American
Keyword Italian, pasta salad
Prep Time 25 minutes
Cook Time 15 minutes
Get happy time 1 hour
Total Time 1 hour 40 minutes
Servings 12
Calories 415kcal

Equipment

Ingredients

Instructions

  • Bring a large pot of salted water to a boil and cook the pasta per package instructions.
  • Drain well and let cool.
  • Transfer pasta to a large mixing bowl and add the remaining ingredients.
  • Stir well.
  • Cover and refrigerate at least one hour before serving.

Notes

Stir again before serving.
If the salad dries out a bit, add more salad dressings in equal (but small ) amounts and stir.

Nutrition

Calories: 415kcal | Carbohydrates: 35g | Protein: 14g | Fat: 24g | Saturated Fat: 7g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 30mg | Sodium: 805mg | Potassium: 182mg | Fiber: 2g | Sugar: 5g | Vitamin A: 358IU | Vitamin C: 8mg | Calcium: 269mg | Iron: 1mg

Nutritional values are approximate.

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Italian Bean Salad

This Italian bean salad could easily be one of the best cold salads I’ve had. There’s all sorts of tastes and textures in every bite of this salad. The dressing is lightly vinegary. Not too strong. A little sweet. And a little tangy. The salad has many familiar ingredients, along with a few surprises. Beans, bell pepper, onion and tomato give you that classic feel, while cucumbers and pepperoncini bring that ‘wow’ factor. This is not a one-taste salad. There’s a lot going on and it’s all fantastic!

I love a good bean salad. Served super-cold, I think it’s one of the best sides for a hot-off-the-grill burger or hot dog. It holds up well, making it perfect for picnics and family get-togethers.

Italian Bean Salad

Great Today. Fantastic Tomorrow.

This Italian bean salad needs a little time to ‘get happy’. It’s best served cold. Really cold. And it gets better the longer the beans and other ingredients ‘marinate’ in the delicious dressing. Don’t worry, it’s still got a little crunchiness the next day, and the day after if it lasts that long. So that extra time ‘getting happy’ is a good thing. But you can also serve it soon after you make it and still have a wonderful side dish!

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Also try my delicious black-eyed pea salad.

Italian Bean Salad
Print Pin
5 from 1 vote

Italian Bean Salad

One of the best bean salads we've ever made. Truly delicious!
Course Side Dish
Cuisine American
Keyword bean salad
Prep Time 30 minutes
Get happy time 1 hour
Total Time 1 hour 30 minutes
Servings 12
Calories 85kcal
Author Inspired by a recipe from The Love of Cooking

Equipment

Ingredients

For the vinaigrette

For the salad

  • 2 cans cannellini beans rinsed and drained. Or use your favorite beans
  • 1 cup cucumber seeded and diced
  • 1 cup cherry tomatoes diced
  • 1 cup orange bell pepper seeded and diced
  • ½ cup pepperoncini chopped
  • ¼ cup red onion diced
  • ¼ cup parmesan cheese finely grated
  • ¼ cup fresh basil leaves torn, or use 1/2 teaspoon dried basil
  • 2 tablespoons parsley finely chopped

Instructions

For the vinaigrette

  • Whisk together all ingredients in a medium bowl.

For the salad

  • Place all ingredients into a large bowl.
  • Use a spatula to gently combine, distributing the ingredients evenly.
  • Pour the vinaigrette over the salad and stir gently to coat.
  • Cover and refrigerate for 1 hour before serving.

Notes

Stir again before serving. You may want to add more salt and pepper after the salad has sat for 1 hour.

Nutrition

Calories: 85kcal | Carbohydrates: 14g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 2mg | Sodium: 300mg | Potassium: 101mg | Fiber: 4g | Sugar: 2g | Vitamin A: 607IU | Vitamin C: 25mg | Calcium: 91mg | Iron: 2mg

Nutritional values are approximate.

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Memphis-Style Coleslaw

Easy. Delicious. That’s what I want from my coleslaw. Oh sure, sometimes I’m feeling more fru-fru and add ‘weird’ things to my slaws. But not this time. This Memphis-style coleslaw was put together in no time using ingredients I had hanging around. I didn’t have to make a shopping list. I didn’t have to do a lot of prep. It’s basically an ‘everyone into the pool’ recipe, and I like those. The slaw is sweet and creamy and crunchy. That’s my favorite kind.

Made Fresh, So Eat It Fresh

I have a thing about my coleslaws. It’s a texture thing. I gotta have that crunch. Fresh cabbage. I’m not a big fan of most coleslaws after they’ve been around a few days. They tend to lose that crunch that I love. If you’re the same, then do what I did. Eat it just as soon as you make it. This Memphis-style coleslaw is so good you’ll have no problem doing that. Put extra on your plate if you need to. You’ll want to.

I almost always use Blue Plate mayonnaise in the dishes I make. I think it is the best around. If you can’t find it locally you can pick it up online for a fair price.

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This slaw is the perfect side for my Bourbon Street pulled pork sandwiches!

Memphis-Style Coleslaw
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5 from 1 vote

Memphis-Style Coleslaw

The slaw is sweet and creamy and crunchy. That’s my favorite kind.
Course Side
Cuisine American
Keyword coleslaw
Prep Time 15 minutes
Get happy time 1 hour
Total Time 1 hour 15 minutes
Servings 8
Calories 216kcal

Equipment

Ingredients

Instructions

  • In a large bowl, whisk together all but the coleslaw mix until smooth.
  • Add the coleslaw mix and stir until coated.
  • Cover and refrigerate for at least one hour before serving.

Notes

Stir again before serving.

Nutrition

Calories: 216kcal | Carbohydrates: 6g | Protein: 1g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 12mg | Sodium: 448mg | Potassium: 120mg | Fiber: 2g | Sugar: 4g | Vitamin A: 77IU | Vitamin C: 21mg | Calcium: 37mg | Iron: 1mg

Nutritional values are approximate.

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Extra-Crunchy Panko Onion Rings

Onion rings are my favorite hamburger side dish. I take my onion rings seriously, too. They’d better have a nice clean ‘bite’ to them. That means when I take a bite, I’d better not end up pulling the entire onion out with it. Then I’m left with a ‘batter tube’. Although tasty, that’s not what I want. I want crunchy, delicious onion rings. Like these extra-crunchy panko onion rings!

Extra-Crunchy Panko Onion Rings

Batter. All Around.

If you’re not careful making extra-crunchy panko onion rings, you’ll end up with spots on your rings with no batter. This happens for two reasons: either you didn’t get enough batter on them, or you did but your fingers wiped it off.

When you dunk the onions into the egg mixture and then the breadcrumbs, make sure you get both all over. Inside and outside. Completely. And make sure you handle the rings as gently as possible. Instead of grabbing them on edge, I stick two fingers inside, then spread my fingers outward. That way I only touch the insides of the rings and only with my finger nails. That way the coating stays on the outside. Might sound odd, but you want that crunchy exterior as even as you can get it with no bald spots.

The Presto Fry Daddy is perfect for making smaller batches of food. It only uses a few cups of oil and comes to temperature quickly. Clean-up is easy too!

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For a kicked-up onion ring try my spicy Texan version!

Extra-Crunchy Panko Onion Rings
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5 from 1 vote

Extra-Crunchy Panko Onion Rings

Deliciously crunchy onion rings!
Course Appetizer
Cuisine American
Keyword onion rings
Prep Time 15 minutes
Cook Time 15 minutes
Servings 4
Calories 354kcal

Equipment

Ingredients

Instructions

  • Peel the onions.
  • Cut into ½" rings and separate into individual rings.
  • Set out 3 shallow bowls.
  • In the first bowl combine the flour, seasoned salt and pepper.
  • In the second bowl, whisk together the eggs with the milk.
  • In the third bowl, place the panko breadcrumbs.
  • Place the onion rings into the flour mixture.
  • Turn to get the flour on all areas.
  • Place on a wire rack and let rest for 5 minutes.
  • Return the rings to the flour and again turn to coat.
  • Shake off any excess and (working in batches as needed), place the rings into the egg mixture.
  • Dunk the rings, making sure they get coated evenly. I like to handle the rings from the inside so that my fingers do not knock any of the coating off the outsides.
  • Shake off any excess coating and transfer to the panko breadcrumbs.
  • Turn the rings to coat well in the breadcrumbs then transfer to a wire rack to let rest for 5 minutes.
  • While the rings are resting heat 2-3" of oil to 350 F in a Dutch oven or deep fryer.
  • Working in batches if needed, fry the rings for 2 minutes, then flip and continue cooking until golden brown.
  • Transfer to a wire rack to drain.
  • Season rings with salt and serve.

Notes

Save any leftover onion pieces for other uses.

Nutrition

Calories: 354kcal | Carbohydrates: 61g | Protein: 13g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 89mg | Sodium: 579mg | Potassium: 413mg | Fiber: 4g | Sugar: 13g | Vitamin A: 220IU | Vitamin C: 8mg | Calcium: 181mg | Iron: 4mg

Nutritional values are approximate.

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Stovetop Pimento Mac and Cheese

“Give me a big ole heapin’ helpin’ of thin runny mac and cheese” said no one ever, anywhere. Good thing too because my stovetop pimento mac and cheese can hold its own and then some. Thick and creamy. Easy. With a simple twist: pimentos! This is my kind of easy stick-to-your-ribs side dish. Perfect on a cold day.

Stovetop Pimento Mac and Cheese

A Heck Of A Lot Better Than The Boxed Stuff

My stovetop pimento mac and cheese is not fancy. There’s nothing here that you probably don’t already have in your pantry. Sometimes you just want something simple and comforting. This is it. If you don’t have pimentos that’s ok, it’s still a great mac and cheese recipe without them!

Or you can substitute roasted red peppers. Just drain them and give them a good chop!

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And speaking of ribs, this really is great with a big ole half-rack of smoked ribs!

Stovetop Pimento Mac and Cheese
Print Pin
5 from 1 vote

Stovetop Pimento Mac and Cheese

“Give me a big ole heapin’ helpin’ of thin runny mac and cheese” said no one ever, anywhere. Good thing too because my stovetop pimento mac and cheese can hold it’s own and then some.
Course Side
Cuisine American
Keyword mac and cheese, macaroni and cheese, pimento, pimiento
Prep Time 5 minutes
Cook Time 15 minutes
Servings 8
Calories 123kcal

Equipment

Ingredients

Instructions

  • Cook the pasta until just al dente per package instructions. Drain.
  • Melt the butter in a medium saucepan over medium heat.
  • Whisk in the flour. Keep whisking and cook for 1 minute.
  • Whisk in the milk. Bring to a slow simmer, whisking often.
  • Reduce heat to low and keep whisking for 2 minutes or until the mixture is smooth.
  • Add the cheese. Stir until melted.
  • Stir in the pimentos.
  • Add pepper to taste and stir.
  • Fold in the pasta and serve.

Notes

Use Mexican Velveeta for a nice twist.

Nutrition

Calories: 123kcal | Carbohydrates: 8g | Protein: 7g | Fat: 7g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 613mg | Potassium: 256mg | Fiber: 1g | Sugar: 6g | Vitamin A: 913IU | Vitamin C: 14mg | Calcium: 202mg | Iron: 1mg

Nutritional values are approximate.

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Hula Hula Baked Beans

I consider baked beans to be just about the best side dish. There’s just never anything boring about them. There are so many ways to prepare them. Smoky. Sweet. Tangy. The combinations seem endless. Today I made a nice little batch of hula hula baked beans to go with some grilled burgers. A little sweet, and a little citrusy, these beans hit the spot. And they were super-easy to make, too.

Hula Hula Baked Beans

Get Chunky

I went with pineapple rings to top my hula hula baked beans. Why? I thought they looked cool. And everyone knew that the beans had pineapple in them. Upfront. No questions. Ok, sure I could’ve gone with crushed pineapple or pineapple chunks. But why? “Hey, there’s pineapple in here!” that’s what my baked beans said.

Can you substitute canned apples like all those other recipes? Sure. But don’t call them hula hula beans any more if you do!

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Also try my peach BBQ beans.

Hula Hula Baked Beans
Print Pin
5 from 1 vote

Hula Hula Baked Beans

A delicious, sweet baked beans recipe that's sure to please!
Course Side
Cuisine American
Keyword baked beans, pineapple
Prep Time 15 minutes
Cook Time 30 minutes
Servings 8
Calories 165kcal
Author Inspired by a recipe from The Family Cookbook Project

Equipment

Ingredients

Instructions

  • Preheat oven to 350 F.
  • Lightly spray a 1 1/2 quart casserole dish with non-stick spray.
  • Stir together the beans, molasses, yellow mustard, brown sugar, cinnamon and cloves in a medium bowl.
  • Pour the mixture into the casserole and spread out evenly.
  • Top the casserole with the pineapple slices and dot with the butter.
  • Bake for 30 minutes until bubbly hot.

Notes

This recipe can easily be doubled to serve a crowd!

Nutrition

Calories: 165kcal | Carbohydrates: 35g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 7mg | Sodium: 431mg | Potassium: 429mg | Fiber: 6g | Sugar: 15g | Vitamin A: 18IU | Vitamin C: 5mg | Calcium: 77mg | Iron: 2mg

Nutritional values are approximate.

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Velveeta Tex-Mex Rice

I was on a Velveeta kick. I was putting it on burgers. Hot dogs. Mac and cheese. Anything that called for cheese, I was gonna put Velveeta in it. But then I ran across this recipe for Velveeta Tex-Mex rice and I thought “Now THAT’S what I was looking for!”. Lots and lots of creamy cheesy Velveeta in a simple side dish that sounded amazing. And it was! This was perfect with our burgers and hot dogs. Despite its simplicity and short ingredient list, it is packed with flavor.

Velveeta Tex-Mex Rice

Make It A Main Dish

The original recipe for Velveeta Tex-Mex rice called for adding cooked chicken. I wanted a side dish so I left that out. However, this recipe makes a big batch of rice so I ended up with leftovers. And I figured, sure, why not serve this as the main dish? I didn’t have any chicken but I did have smoked sausage. So I grilled it (you could just fry it in a pan) to get a little color and sliced it into rounds. I reheated the rice (I had to add a bit more salsa to thin it a bit) and stirred in the sausage. Boom! A great main dish in minutes!

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This recipe is also great using Mexican Velveeta instead!

Velveeta Tex-Mex Rice
Print Pin
5 from 1 vote

Velveeta Tex-Mex Rice

Add smoked sausage or grilled chicken to make it a meal!
Course Main
Cuisine American
Keyword cheese, rice
Prep Time 25 minutes
Cook Time 15 minutes
Servings 8
Calories 402kcal

Equipment

Ingredients

Instructions

  • Add beans, salsa and rice to a large skillet or pot over medium-high heat.
  • Heat, stirring occasionally, for 10 minutes until warmed thoroughly.
  • Add the Velveeta and stir.
  • Reduce heat to low and cover.
  • Cook for 5 minutes or until Velveeta is melted, stirring occasionally.
  • Serve hot garnished with cilantro.

Notes

If the rice mixture gets too thick just add a bit more salsa and stir.

Nutrition

Calories: 402kcal | Carbohydrates: 75g | Protein: 16g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.2g | Cholesterol: 12mg | Sodium: 667mg | Potassium: 493mg | Fiber: 6g | Sugar: 4g | Vitamin A: 434IU | Vitamin C: 1mg | Calcium: 216mg | Iron: 2mg

Nutritional values are approximate.

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Honey Butter Skillet Corn

Whether it’s fresh corn season where you live (like it is here in Indiana) or not, you’ll love this honey butter skillet corn. It’s sweet. Creamy. The corn just ‘pops’ with flavor. This isn’t a difficult side dish to make but it sure is good. It’s just as great leftover too, so don’t hesitate to make an extra-big batch!

Honey Butter Skillet Corn

Go Fresh. Go Grilled.

This honey butter skillet corn can be made with canned corn. Or frozen. But it’s best made with fresh corn on the cob. And better still if you grill or roast the corn on the cob first. I had my grill going to cook some wings, so I just tossed a few ears (4 to be exact) on the side of the grill and let them get nice and lightly charred and cooked through. I rotated them every 3-4 minutes, cooking for a total time between 15-20 minutes. You can also roast your ears of corn in a 450 F oven for 150-20 minutes. Just make sure you let the hot corn cool slightly before cutting off the kernels!

Use some hot honey to spice this dish up a bit!

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Also try some slow-cooked jalapeno corn.

Honey Butter Skillet Corn
Print Pin
5 from 1 vote

Honey Butter Skillet Corn

Delicious, creamy corn that is hard to stop eating!
Course Side
Cuisine American
Keyword corn, skillet
Prep Time 15 minutes
Cook Time 15 minutes
Servings 6
Calories 130kcal

Equipment

Ingredients

  • 2 tablespoons butter if using unsalted, you'll want to add more salt than the amount below
  • 2 tablespoons honey
  • 16 ounces corn kernels. You can use frozen, canned (drained), roasted, or grilled. For fresh corn-on-the-cob you'll need 4 large ears.
  • 2 ounces cream cheese cut into small cubes
  • ¼ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 1 tablespoon parsley chopped. for garnish (optional)

Instructions

  • In a large skillet (preferably cast iron), melt the butter over medium-high heat.
  • Stir in honey.
  • Add the corn. Stir until warmed thoroughly. If you are using frozen corn, you want to make sure the corn is slightly tender. If you are using fresh, raw corn, you'll want to cook it longer until.
  • Add the cheese, salt and pepper.
  • Stir and keep stirring for 3-5 minutes until the cheese is melted and everything gets creamy yummy.
  • Add the parsley (if using) and stir.
  • Serve immediately.

Notes

This dish is great made with grilled corn!

Nutrition

Calories: 130kcal | Carbohydrates: 22g | Protein: 3g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 10mg | Sodium: 133mg | Potassium: 192mg | Fiber: 2g | Sugar: 10g | Vitamin A: 391IU | Vitamin C: 5mg | Calcium: 19mg | Iron: 0.4mg

Nutritional values are approximate.

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Sweet Roasted Red Pepper Macaroni Salad

Oh man does this sweet roasted red pepper macaroni salad ever scream ‘summer’. I’m a mayonnaise kinda guy. And elbow macaroni and mayo were made for each other. Specially when you add in a few crunchy things like onion and celery to offset some of that delicious creaminess. This sweet roasted red pepper macaroni salad might remind you a bit of grandma’s classic. But with a few little twists. First, instead of the raw red bell pepper you might be used to I used tasty roasted pepper. It adds a bit of a sweetness and a more complex flavor than just a good ole bell pepper. Second, a little sugar adds a nice sweetness. This is not a tart salad. It’s creamy sweet, lightly crunchy, and delicious!

Sweet Roasted Red Pepper Macaroni Salad

Leave It Be

There’s nothing I’d change about this sweet roasted red pepper macaroni salad. I thought about it. I thought hey, I could use artificial sweetener instead of sugar. I could cut back on the mayonnaise. All sorts of things went thru my head. And none of them stuck. That’s good because this salad is great just as it is. I wouldn’t change a thing.

This recipe makes a pretty big batch. Plenty for a picnic or family get-together.

I almost always use Blue Plate mayonnaise in the dishes I make. I think it is the best around. If you can’t find it locally you can pick it up online for a fair price.

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Also try my deviled egg pasta salad.

Sweet Roasted Red Pepper Macaroni Salad
Print Pin
5 from 1 vote

Sweet Roasted Red Pepper Macaroni Salad

Creamy and delicious.
Course Salad
Cuisine American
Keyword pasta salad
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Servings 12
Calories 460kcal

Equipment

Ingredients

For the salad

For the dressing

Instructions

  • Cook the pasta according to the box directions.
  • Rinse and drain well. Let cool.
  • In a large bowl whisk together the dressing ingredients.
  • Stir in the pasta and coat well.
  • Add the remaining salad ingredients and fold to combine.
  • Cover and refrigerate at least 1 hour before serving.
  • Stir before serving. You might have to add a bit more mayonnaise if the salad becomes too thick.

Notes

This is a fairly saucy salad, which I like. If you prefer yours with a little less sauce, place the pasta in a large bowl and prepare the dressing in a separate bowl. Slowly add the dressing to the pasta, stirring, until you get the consistency you are looking for. Reserve the remaining dressing because the salad tends to get thicker and drier after a day or two.

Nutrition

Calories: 460kcal | Carbohydrates: 39g | Protein: 8g | Fat: 30g | Saturated Fat: 5g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 78mg | Sodium: 536mg | Potassium: 175mg | Fiber: 2g | Sugar: 10g | Vitamin A: 226IU | Vitamin C: 6mg | Calcium: 35mg | Iron: 1mg

Nutritional values are approximate.

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Spicy Onion Rings

It wasn’t the day for the usual onion rings. Nothing wrong with the usual ones, don’t get me wrong. But it was time for a bolder version. Something with some kick behind it. It’s my opinion that more restaurants should serve spicy onion rings. Sure, you can still get the tame stuff. But go bold, I say. Get some heat!

Spicy Onion Rings

Crunchy Spicy Goodness

It’s important to be gentle when making these spicy onion rings. You go roughing them up while you’re making them and you’ll end up with big gaps in the batter. You don’t want that. You’re aiming for consistency. You want them golden brown. And crunchy. And of course, spicy.

Flour is the key to this operation. The first roll in the flour gets the rings dried out. Don’t rush it. Get them well-coated. Inside and out. The second time in the flour you’re after that crunchy batter. Again, get them well-coated. Don’t worry about getting batter fingers. Concentrate on the job at hand. You’ll be rewarded in the end.

The Presto Fry Daddy is perfect for making smaller batches of food. It only uses a few cups of oil and comes to temperature quickly. Clean-up is easy too!

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You can make great spicy onion rings using red onions, too!

Also try my extra-crunchy panko onion rings.

Spicy Onion Rings
Print Pin
5 from 1 vote

Spicy Onion Rings

Golden brown. Crunchy. And of course, spicy.
Course Side Dish or Appetizer
Cuisine American
Keyword onion rings, spicy
Prep Time 15 minutes
Cook Time 15 minutes
Servings 4
Calories 191kcal

Equipment

Ingredients

Instructions

  • You'll need two medium bowls. In the first, whisk together the flour, cayenne, salt, pepper and baking powder. In the second whisk together the milk and egg.
  • Heat 2"-3" of oil to 375F in a deep fryer or Dutch oven.
  • Meanwhile, place the separated onion rings into the flour mixture. Using your hands, gently coat the rings in the flour.
  • Transfer the rings to the milk and dunk and turn to coat well.
  • Drain well and transfer the rings back to the flour mixture. Using your hands again, gently coat the rings in the flour.
  • Working in batches as needed, deep-fry the rings until golden brown. This will take 2-3 minutes.
  • Transfer to a wire rack or paper towel to drain. Season immediately with more salt.
  • Serve hot.

Notes

Season the rings with more salt right out of the fryer.

Nutrition

Calories: 191kcal | Carbohydrates: 28g | Protein: 9g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 100mg | Sodium: 403mg | Potassium: 188mg | Fiber: 1g | Sugar: 3g | Vitamin A: 755IU | Vitamin C: 1mg | Calcium: 126mg | Iron: 2mg

Nutritional values are approximate.

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