Giant Jalapeno Onion Rings

Giant Jalapeno Onion Rings

Ingredients:

2-3 Super Colossal Onions, peeled


4 1⁄4 cups flour


1 cup Panko Bread Crumbs


3⁄4 cup cornstarch


1⁄3 cup baking powder


2 tbsp. dried parsley


2 tbsp. seasoned salt, such as Lawry's


Vegetable oil


1 cup milk


1 cup buttermilk

1 Jalapeno Pepper, seeded, stemmed and finely minced

1 clove Garlic, peeled, mashed and minced

Preparation:

1. Cut onions crosswise into 1"-thick slices and separate into rings. Place rings in a large bowl of cold water and soak for at least 30 minutes to remove any bitterness.

2. To make dry batter, mix together 2 1⁄4 cups of the flour, Panko bread crumbs, cornstarch, baking powder, parsley, and seasoned salt in a large bowl, then cover and set aside.

3. Pour enough oil into a cast-iron pot to come to a depth of 3". Heat over medium-high heat to 325°–350°. Put remaining 2 cups flour in a bowl. In another bowl, mix together milk, buttermilk, jalapeno and garlic.

4. Drain onions. Working in batches, about 3–5 rings at a time, dredge onions in flour, then dip in milk mixture, then dredge in dry batter. Immediately fry onions in hot oil until crisp and golden, about 2 minutes. Use tongs or a slotted spoon to remove onion rings from oil; drain well on paper towels before serving.

*Recipe adapted by Laura Muir and Chef Patricia Fava from the Smoke Stack Restaurant

Enjoy!