Chipotle Fried Onion Rings
Recipe: Appetizer : Chipotle Fried Onion Rings - Hot and tasty - A kitchen workhorse and the foundation of many party Appetizers, Hors d'oeuvre, and SnacksRated 4.7 / 5 based on 11 reviews
Prep Time: 10 min Total Time: 35 min Yield: 8 Serving
Nutrition Facts: 240 calories 9 grams fat
1 medium white onion
corn oil for deep-frying
1/2 cup all-purpose flour
2 teaspoons recado dry rub :
1/4 cup dried Mexican oregano*
1/4 cup corn oil
5 dried chipotle chiles*, stemmed, seeded, and deveined (wear rubber gloves)
5 ancho chiles*, seeded and deveined (wear rubber gloves)
25 garlic cloves
1 1/2 cups coarse salt
The rub gives a burst of flavor to almost any meat or vegetable but is particularly wonderful on beef and corn.
* available at Mexican markets and some specialty produce markets
To make the onion rings:
Preheat oven to 250°F. and line a large baking sheet with paper towels.
With a mandoline or other manual slicer, slice onion paper-thin and separate into rings.
In a deep kettle or deep fryer heat 2 inches oil to 375°F.
While oil is heating, in a large bowl stir together flour and chipotle rub. Add onion rings and toss well to coat. Transfer onion rings to a large sieve and shake gently to remove excess flour mixture.
Add a handful of onion rings to hot oil and fry, stirring, until crisp, about 30 seconds, transferring with a slotted spoon to baking sheet to drain. Fry remaining onion rings in same manner. (Onion rings may be made 15 minutes ahead and kept warm in a 250°'F. oven).
To make the chipotle rub:
In a small heavy skillet dry-roast oregano over moderate heat, shaking skillet occasionally, until fragrant and
beginning to brown, about 2 minutes, and transfer to a small bowl. Cool oregano completely and in an electric
coffee/spice grinder grind fine.
In a heavy skillet heat oil over moderately high heat until hot but not smoking and, using tongs, fry chiles, 1 or 2 at a time, turning them, until puffed and just beginning to brown, about 10 seconds. (Do not let chiles burn or rub will be bitter.) Transfer chiles as fried to paper towels to drain and cool until crisp.
Wearing rubber gloves, break chiles into pieces and in coffee/spice grinder grind fine in batches. In a food processor grind oregano and chiles with garlic and salt until mixture is a shaggy, saltlike consistency. If mixture seems moist, on a large baking sheet spread it into a thin even layer and dry in middle of an oven set at lowest temperature until no longer moist, about 1 hour. Wearing rubber gloves, break up any lumps with your fingers. (Chipotle rub keeps in an airtight container, chilled 6 months. Regrind rub before using.)
Makes about 3 1/4 cups.
Serves 2 to 4.
"Where is the onion and garlic in the recipe?" - northwoodcav
"Awesome Sausage, Apple and Cranberry Stuffing Freshly toasted bread cubes, turkey sausage, chopped apples and dried cranberry combine..." - ponygirl64
"I use neufchatel cheese to cut down on the fat content. I always make a double batch and add 1 pound of fried and drained ground turkey to one batch. If soup is too watery, I add instant mashed potatoes just until it slightly thinkens." - patti c.
"This 5-star pumpkin cheesecake layers pumpkin and cream cheese for a delicious display,..." - bonnie molleston
"This sauce was 'mild' for our tastes so I used 1/4 cup each Frank's Red Hot and butter (not margarine), added 1/4 teaspoon garlic powder, healthy dash of Worcestershire sauce, and about 1/2 teaspoon chipotle (or ancho) chili powder." - mrsoul51
"This is a very easy and delicious pot roast recipe. It's designed especially for the working person who does not have time to cook all day, but it tastes like you did." - phoebe