Onion Rings

onion rings

Ingredients:


Batter:

 3/4 cup all purpose flour
 1/2 cup water
 1/2 cup milk
 6 tablespoons white cornmeal
 1 tablespoon oil
 3/4 teaspoon salt
 5 drops hot red pepper sauce

Rings:

1 large onion, cut into 1/2 inch slices and separated into rings


Preparation:

  • Prepare batter.
  • <>Heat 2 to 3 inches oil in deep fryer or use large saucepan to approximately 375º F (190º C).
  • Dip a few onion rings in batter and fry 2-3 minutes or until golden brown.
  • Drain on paper towels.

Makes 4 servings.

TIP: Serve immediately or keep warm in 175º F oven.

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Did You Know?
Shallots have the most phenols, six times the amount found in Vidalia onion, the variety with the lowest phenolic content. Shallots also have the most antioxidant activity, followed by Western Yellow, pungent yellow (New York Bold), Northern Red, Mexico, Empire Sweet, Western White, Peruvian Sweet, Texas 1015, Imperial Valley Sweet, and Vidalia. Western Yellow onions have the most flavonoids, eleven times the amount found in Western White, the variety with the lowest flavonoid content.

For all varieties of onions, the more phenols and flavonoids they contain, the more antioxidant and anti-cancer activity they provide. When tested against liver and colon cancer cells, Western Yellow, pungent yellow (New York Bold) and shallots were most effective in inhibiting their growth. The milder-tasting varieties—Western White, Peruvian Sweet, Empire Sweet, Mexico, Texas 1015, Imperial Valley Sweet, and Vidalia—showed little cancer-fighting ability.

Shallots and ten other onion (Allium cepa L.) varieties commonly available in the United States were evaluated: Western Yellow, Northern Red, pungent yellow (New York Bold), Western White, Peruvian Sweet, Empire Sweet, Mexico, Texas 1015, Imperial Valley Sweet, and Vidalia. In general, the most pungent onions delivered many times the benefits of their milder cousins.