MMM...Onion Rings!

Crazy as it may seem, I did not start eating onion rings until about a year or two ago.  But now...oh I'm addicted!  I started small by stealing a ring or two from my husband's plate to sharing an order with someone to inhailing an entire order of rings myself.  The progress to wolfing down rings like it's my job happened rather quickly, and I now I love trying onion rings at new places.  


The other night I really wanted some and decided to try to make them myself.  I found a recipe from Emeril and as I started reading it, I thought " I NEED to make these!" After making them at home and realizing how easy and delicious they are, I'll be making these on a regular basis. There is just enough spice to really make them pop and the crispy outside was to die for!

Spicy Onion Rings:
Reicpe from Emeril's Fried Onion Rings

Ingredients

• 1 cup buttermilk
• 1/4 cup hot sauce
• 1/4 cup Essence, recipe follows
• 2 large yellow onions, peeled and cut into 1/8-inch thick rings
• 2 cups all-purpose flour
• Peanut or vegetable oil, for frying

Directions

In a bowl, combine the buttermilk with the hot sauce and 2 teaspoons of Essence. Add the onion rings and press to coat. Marinate, covered, in the refrigerator for at least 1 hour.

In a medium pot, heat the oil to 360 degrees F.

In a shallow bowl or large dish, combine the flour with 2 tablespoons of the Essence. Dredge the onions in the seasoned flour, coating each ring evenly. ** I double coated the rings, and it made a huge difference in getting a nice thick and crispy crust. Shake off any excess flour and carefully place the rings in the hot oil. Fry until golden brown, turning to cook evenly and prevent sticking, about 3 minutes per batch. Remove from the oil and drain on paper towels. Season the fried onion rings with Essence, and repeat with the remaining ingredients.

Serve hot.

Essence (Emeril's Creole Seasoning):

• 2 1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried leaf oregano
• 1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup