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Categories:
vegetable sweet Vidalia onions milk flour dried mustard cayenne pepper sweet paprika salt sour cream chili sauce cayenne pepper ground cumin
Viewed: 51 - Published at: 7 years agoIngredients
- Vegetable or canola oil for frying
- 2 large sweet Vidalia onions
- 2 cans evaporated milk, 5 ounces
- 1 cup all purpose flour
- 1/2 teaspoon dried mustard
- 1/2 teaspoon cayenne pepper
- 1 teaspoon sweet paprika, 1/3 palm full
- Coarse salt
- 1 cup reduced fat sour cream, eyeball the amount
- 1/4 cup chili sauce, eyeball the amount
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon ground cumin
Method
- Heat 1 inch of vegetable or canola oil in a large frying pan over medium high heat.
- Cut onions across into 1-inch rings and separate.
- Discard the outer layer of skin on your rings.
- Pour evaporated milk into a small, deep bowl.
- Mix flour with seasonings in a pie plate or shallow dish.
- Dip individual rings in milk, then coat in flour.
- And repeat for a double dip.
- Fry in a single layer in hot oil until golden brown.
- Remove to brown paper bag or paper towel lined surface to drain.
- Salt while hot, to your taste.
- For dipping sauce, combine all ingredients in a bowl and stir.
- Tip: refrigerate your onions and canned evaporated milk when you unpack from the grocery store.
- The colder the better for making onion rings!
