Time: 25 min.
Complexity: easily
Servings: 4

Cajun cuisine, traditional in the American state of Louisiana, like all Southern cuisine, abounds with a wide variety of spices. Onion rings prepared Cajun-style are incredibly delicious and spicy. The double-battering method makes them extra crispy. First, the rings are dipped in a spicy, fermented milk mixture, then rolled in seasoned flour. This process is repeated twice. Deep-fried, they make a great beer snack or sandwich garnish.

Ingredients:

• 2 large red onions, sliced ​​into rings
• 1.5 cups sour cream
• 1.5 cups of milk
• 2 tbsp hot sauce
• 1 teaspoon celery salt
• 1 tsp onion powder
• 1 teaspoon garlic powder
• 1 teaspoon mustard powder
• 1 teaspoon paprika
• 1 tbsp. chili pepper seasonings
• 1 teaspoon white pepper
• 2 cups self-raising flour
• Vegetable oil for frying

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

red onion, milk, sour cream, hot sauce, celery salt, onion powder, garlic powder, mustard powder, chili seasoning, paprika

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Preparation:

Step 1
• In a large bowl, whisk together the sour cream, milk and hot sauceAdd the onion rings and set aside. Meanwhile, in a large baking dish, combine the celery salt, onion powder, garlic powder, mustard powder, paprika, chili powder, white pepper, salt, and flour.
Step 2
• Pour about 7 cm of vegetable oil into a large cast iron pot and heat it to 180°C.
Step 3
• Remove the onion rings from the liquid mixture and coat them in the flour mixture. Repeat the double batter process. Drop the onion rings, a few at a time, into the hot oil and fry until golden brown and crispy, about 5 minutes.
Step 4
• Place the finished rings on a plate lined with paper towels and immediately sprinkle with salt. Then transfer each onion ring to a serving platter and serve with the crab burger and celery root remoulade.

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