Cajun Style Onion Rings

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Classic with a kick! These Cajun Style Onion Rings are sure to please many as a side dish to your favorite grilled hamburgers or hot dogs. As Emeril says..."Kick it up a notch" If you would rather have plain onion rings, just leave out the Cayenne and Tony Cachere's seasonings and you will have a classic version.

Prep Time15 mins

Cook Time3 mins

Total Time18 mins

Course: Side Dish, Snack

Cuisine: American

Keyword: onion rings, Side dish, Snack

Servings: people

Calories: 201kcal

Cost: $5

Equipment

Frying Pan or Dutch Oven
Knife
Bowls/Vessels for dredging station

Ingredients

1 very large onion (ie. Vidalia) or 2 medium to large ones
3/4 cup panko or regular bread crumbs
1 cup flour
1/4 tbsp baking powder
1 3/4 cup oil for frying
2/3 cup milk. Note: you can substitute beer here too!
2 teaspoons Tony Cachere's Cajun Seasoning
1 teaspoon ground red cayenne pepper
1/2 teaspoon salt
1 egg

Instructions

Slice your onions into approximately 1/2 inch strips (as you would for putting a whole slice of onion on a hamburger). Carefully push down and release each ring so they look like this picture. It's okay if one breaks, etc. They still taste the same! :-) Any leftover bits and piece, put into a plastic bag and save for a dish where you might need to some minced onions.
In a small container, bowl or baking sheet, combine flour, baking powder and 1/4 teaspoon salt by gently whisking together. Sprinkle 1 teaspoon of the Tony Cachere's and 1/2 teaspoon Red Cayenne Pepper and gently combine into the mixture.
Place your onion rings into the flour mixture and thoroughly coat them. Take them out and set them aside as picture above.
After you have all of the rings coated, add 2/3 cup of milk (or beer) and 1 egg to the flour mixture to create your batter. It should be the consistency of a pancake batter. If you need to add more liquid, do so in small quantities until you reach the consistency you want.
In a dutch oven, deep frying pan or deep fryer, warm your oil to 325 degrees
Take your well floured onion rings and dip them into the batter to fully coat them
In another small bowl, add your bread crumbs. 1 teaspoon of Tony Cachere's and 1/2 teaspoon Red Cayenne Pepper, 1/4 teaspoon of salt and gently mix together
Dip the batter into the bread crumbs and thoroughly coat them. Knock off excess and gently put into the oil. Fry until they are a nice golden brown and then remove and put onto a plate lined with a paper towel or a wire rack to drain. Once done, serve up with your favorite food!

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