Best Onion Rings Chicharron Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

GRANDMA'S ONION RINGS (SOUTHERN STYLE)



Grandma's Onion Rings (Southern Style) image

This is a very delicate onion ring. My Grandmother's recipe. I have never found any to compare to hers.

Provided by Jean Fritz

Categories     Side Dish     Vegetables     Onion

Time 33m

Yield 6

Number Of Ingredients 8

1 quart oil for frying, or as needed
2 cups all-purpose flour
2 teaspoons salt, divided
2 teaspoons ground black pepper, divided
3 egg whites
1 cup milk
1 tablespoon white vinegar
3 large sweet onions, peeled and sliced into thick rings

Steps:

  • Heat the oil in a large heavy skillet over medium-high heat, or deep-fryer to 375 degrees F (190 degrees C).
  • Place the flour in a shallow baking pan, and stir in 1 teaspoon of salt and 1 teaspoon of pepper. In a medium bowl, whisk together the egg whites, milk, vinegar, and remaining salt and pepper until frothy.
  • Dip the onion rings in the wet ingredients then into the flour mixture until coated. Then dip in the egg white mixture again, and then into the flour again.
  • Fry onion rings in the hot oil a few at a time so they are not crowded, until golden brown. Drain on paper towels, and serve immediately.

Nutrition Facts : Calories 341.5 calories, Carbohydrate 41.3 g, Cholesterol 3.3 mg, Fat 16 g, Fiber 2.6 g, Protein 8.4 g, SaturatedFat 2.5 g, Sodium 823.7 mg, Sugar 5.3 g

CHICHARRON EN SALSA (CHICHARRON IN SAUCE)



Chicharron en Salsa (Chicharron in Sauce) image

Provided by Food Network

Categories     main-dish

Time 2h45m

Yield 6 servings

Number Of Ingredients 19

4 cups canola oil or 1 pound lard
3 pounds pork butt or pork belly (thick layer of fat)
2 tablespoons salt
1 pound green tomatillos (about 8 medium)
1/2 cup fresh cilantro
1 tablespoon dried Mexican oregano
1 tablespoon salt
1 teaspoon cumin
2 cloves garlic
1 pickled jalapeño
1 pound fresh tomatoes (around 4 medium)
1 teaspoon dried Mexican oregano
1 teaspoon salt
2 medium cloves garlic
1 pickled jalapeño
Canola oil, for cooking
1/2 white onion, thinly chopped
4 stalks fresh green onions, cut into 1-inch dice
3 cloves garlic, crushed

Steps:

  • For the chicharron: Preheat a heavy-bottomed pot over medium heat and add the oil or lard. Cut the pork into even 2 1/2-inch squares to ensure even cooking. Once the oil is hot, slowly add the pork. (You can tell that the oil or lard is ready by adding a small slice of onion. If you see the onion sizzling, then the pot is ready for the meat.) Avoid dropping the meat in; you do not want the oil or lard to splash. If you see it boiling, just slowly stir; you do not want the meat to stick to the pot. Continue to cook until the meat turns a brown caramel color, about 1 hour 30 minutes. Once the fat is gone, add the salt to the pot. Let cook for about 5 minutes more, then take the pork out to a colander to release any extra oils.
  • For the salsa verde: In a small pot, add the tomatillos in 1 cup water. Cook over medium-high heat until they go from a bright green color to a light brownish green color, about 8 minutes. Transfer the tomatillos to a blender and add the cilantro, Mexican oregano, salt, cumin, garlic and pickled jalapeño. Blend together, adding a bit of the water the tomatillos were cooked in. (The sauce should be on the thinner side.) Set aside.
  • For the salsa roja de tomate: In a medium pot, bring to a boil the tomatoes with 2 cups water on medium-high heat. Cook until the tomatoes begin to slightly peel, then take them out and add to a blender with the oregano, salt, garlic and pickled jalapeño. (The sauce should the same consistency as the salsa verde.) Set aside.
  • To assemble the chicharron en salsa: In a large saute pan, add some oil and heat on medium-high heat. Saute the onions, green onions and garlic. Add the chicharrones and mix together. Add equal parts salsa verde and salsa roja de tomate. Reduce the heat and have it simmer for about 3 minutes. Remove from the heat, plate and enjoy.

CHICHARRON PUPUSA



Chicharron Pupusa image

Provided by Food Network

Categories     main-dish

Time P1DT3h20m

Yield 4 servings

Number Of Ingredients 27

1 pound pork fat, cut into 2-inch cubes
1 pound pork butt, cut into 2-inch cubes
1 large onion, quartered
4 ounces garlic cloves
3 tablespoons salt
2 tablespoons ground cumin
16 ounces Masa, recipe follows
6 ounces Curtido, recipe follows
3 ounces Pupusa Sauce, recipe follows
1 quart masa
2 tablespoons salt
6 tablespoons salt
1 large cabbage, fine julienne
1 quart grated carrots
1 quart apple cider vinegar
2 large onions, pureed
4 ounces sugar
3 tablespoons oregano
3 tablespoons crushed red pepper flakes
5 bay leaves
4 ounces garlic cloves
1 large onion, quartered
2 tablespoons canola oil
2 quarts canned tomatoes
4 ounces sugar
2 tablespoons oregano
3 bay leaves

Steps:

  • Render pork fat in a saucepan on low heat until golden brown, about 20 minutes, then remove the crispy chicharron from the pan with a slotted spoon and set aside to air dry for 24 hours.
  • Cook pork butt in the same saucepan on medium-low heat, stirring occasionally, until tender, about 20 minutes. (Note: Do not drain the fat from the saucepan since it will be a great flavor enhancer.) Add onions and scrape the pan very well with a wooden spoon to get most of the drippings. Grind chicharron, pork butt, onions and garlic together in a meat grinder. Adjust seasoning to taste with salt and cumin, then refrigerate for 6 hours.
  • Using your hands, grab 3 ounces of Masa and mound it on one hand, making a well. Grab 3 ounces chicharron mixture and cover the well, simultaneously surrounding the chicharron mixture with the Masa until everything is covered. Use both of your palms and press gently until you achieve a uniform 1/4-inch-thick disc. Use small amounts of water as needed to assist in releasing the Masa from your hands. Once the discs are made cook them on a hot griddle, 4 minutes per side. Repeat with remaining ingredients. Top with Curtido and Pupusa Sauce.
  • Combine masa, salt and enough water to incorporate the masa (up to 1 quart) in a large mixing bowl. Knead together until masa does not stick to your hands.
  • Boil 3 quarts water in a large saucepan and add 3 tablespoons salt. Add cabbage and let cook 30 seconds, then immediately pull it out and set aside. Reserve 1 quart cooking water.
  • Add cabbage to a large mixing bowl, then add carrots, vinegar, onions, sugar, oregano, pepper flakes, bay leaves, remaining 3 tablespoons salt and reserved cooking water and mix together. Transfer to a 6-quart container and let sit in a dry and cool place for 5 days. Note: Curtido needs to be submerged in liquid, so place a plate over the top if necessary.
  • Saute garlic and onions in oil in a saucepan, then immediately add tomatoes, sugar, oregano, bay leaves and 1 quart water. Cook at low heat for 45 minutes, then let cool down. Remove bay leaves and blend.

CRISPY FRIED ONION RINGS



Crispy Fried Onion Rings image

I use this onion rings recipe as a burger topper to add an extra element to already fantastic burgers. These onion rings are also perfect for giving your salads a little crunch. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 12 servings.

Number Of Ingredients 7

1/2 cup all-purpose flour
1/2 cup water
1 large egg, lightly beaten
1 teaspoon seasoned salt
1/2 teaspoon baking powder
1 large onion, very thinly sliced
Oil for deep-fat frying

Steps:

  • In a shallow bowl, whisk the first 5 ingredients. Separate onion slices into rings. Dip rings into batter. In a deep-fat fryer, heat 1 in. of oil to 375°. In batches, fry onion rings until golden brown, 1 to 1-1/2 minutes on each side. Drain on paper towels. Serve immediately.

Nutrition Facts : Calories 71 calories, Fat 5g fat (0 saturated fat), Cholesterol 16mg cholesterol, Sodium 153mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein.

ONION RINGS



Onion Rings image

Provided by Alex Guarnaschelli

Time 18m

Yield 4 servings

Number Of Ingredients 7

6 cups canola oil
1 (8-ounce) beer (recommended: Heineken)
1 (2-ounce) shot of vodka (the cheaper the better)
2 tablespoons plus 1 teaspoon paprika
1 cup all-purpose flour, plus a little extra, if needed
3 large white onions, peeled and cut into 1-inch thick rounds
Kosher salt

Steps:

  • In a large pot, heat the oil to 375 degrees F.
  • Pour the beer into a medium bowl and stir in the vodka. Slowly whisk in 1 teaspoon paprika and 1 cup flour. The batter should be fairly thick (to coat the onion rings before frying) but also easy to stir. Set aside in a warm place.
  • Gather the onion rings in a medium bowl and use a small strainer to sprinkle it with remaining 2 tablespoons paprika. Toss to blend.
  • Prepare a baking sheet fitted with a kitchen towel to drain the onion rings as they come out of the oil. Stir the batter slightly. To test the consistency of the batter and the temperature of the oil, put an onion ring on a slotted spoon and submerge it completely in the batter. It should coat the piece lightly. If the batter is too thick, add a little water to thin it out. If the batter is too thin, sift and whisk in a little more flour.
  • Dip the onion ring in the batter, drain the excess batter, and use a slotted spoon or a pair of kitchen tongs to lower the onion ring into the oil. It should bubble slightly and the onion should gradually rise to the top. Fry until light brown, 2 to 3 minutes, and transfer them to the kitchen towel. Fry the onions in small batches. Season with salt and serve immediately.

Related Topics