Spicy Texan Onion Rings
Along came these spicy Texan onion rings and every last bit of self-control I might have had was gone in an instant. I seriously do not remember what else we had for dinner the night I made these. Could’ve been filet mignon. Doesn’t matter. The rings were the star.
Servings 4 servings
- 2 medium sweet onions
- 2 cups buttermilk
- hot sauce to taste, optional
- 2 eggs lightly beaten
- 2 cups all-purpose flour
- 1 1/2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon chipotle powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- Vegetable oil for frying
For the dipping sauce
- 1 cup mayonnaise
- 7.5 ounce chipotles canned, in adobo, minced
- kosher salt
- cilantro chopped, optional
- fresh lime juice optional
Slice onions into 1/4" rings. Place in a large bowl or pie pan and add buttermilk and hot sauce if using. Marinate for 15 minutes, turning the rings every 5 minutes to make sure they all get some time in the buttermilk.
Combine the flour, salt, black pepper, chipotle chile powder, oregano and cumin and place into a pie pan.
Heat oil to 350 F in a deep fryer or Dutch oven.
Working in batches, remove rings from the buttermilk. Shake off the excess and then coat well in the flour mixture. Return the rings to the buttermilk and turn to coat. Shake off the excess and again coat in the flour mixture.
Fry 2-3 minutes per side until golden brown, turning once.
Remove to a wire rack to cool slightly and drain before serving with the dripping sauce.
Calories: 947kcal | Carbohydrates: 105g | Protein: 20g | Fat: 51g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 119mg | Sodium: 1454mg | Potassium: 495mg | Fiber: 19g | Sugar: 38g | Vitamin A: 514IU | Vitamin C: 8mg | Calcium: 207mg | Iron: 4mg