Spicy O-nuts
This recipe creates "Spicy O-nuts," a unique and flavorful twist on traditional onion rings. Sweet onion slices are generously coated in a zesty batter made from pancake mix, beer, and a blend of paprika, chili powder, and cayenne pepper. These spicy, golden bites are then deep-fried to crispy perfection, offering a delightful side dish or savory snack.
Equipment
- 1 Heavy-bottomed Pot Or deep fryer, suitable for deep-frying.
- 1 Spider or Slotted Spoon For safely turning and removing fried foods from hot oil.
- 1 Large Mixing Bowl For preparing the batter.
- 1 Chef's Knife and Cutting Board For precise slicing of the onion.
- 1 Wire Rack Set over paper towels or a sheet pan for draining excess oil from fried items.
Ingredients
Main
- Vegetable oil for frying
- 1 extra large sweet onion
- 2 cups complete pancake mix any brand
- 1 cup beer
- 1 teaspoon sweet paprika
- 1 teaspoon chili powder 1/3 palm full
- 1/2 teaspoon ground cayenne pepper eyeball it, or 1 teaspoon hot sauce
- Salt
Instructions
- Heat 1-inch vegetable oil of moderate to medium high heat. If you wish to test the oil, add a 1-inch cube of bread to hot oil. If it turns deep golden brown in color in a count of 40, the oil is ready.
- Trim ends of onion and peel. Cut into 3/4-inch slices and separate rings.
- Mix together pancake mix and beer, season with paprika, chili powder and cayenne pepper or hot sauce. Batter should be thick. If it gets too thick, add a splash more beer. Working in small batches of 5 to 6 slices, coat rings of onion in batter and fry 4 to 5 minutes, until evenly golden brown. Turn onions over so that both sides get puffed and cooked. Transfer to paper towels to drain. Season o-nuts with salt while hot. Repeat with remaining ingredients. When all the onions are dipped and fried, turn off oil to cool before discarding.
Notes
1. Oil Temperature Control: Maintaining consistent oil temperature (ideally 350-375°F / 175-190°C) is paramount for crispy, non-greasy results. Use a thermometer for accuracy; the bread test is a good indicator but less precise. Too low, and the o-nuts will be greasy; too high, and they'll burn outside before cooking inside. 2. Batter Consistency: The batter should be thick enough to cling to the onion rings without dripping off excessively, but not so thick it creates a gummy coating. Adjust with small splashes of beer to achieve the right consistency. 3. Batch Frying: Always fry in small batches (5-6 rings at a time). Overcrowding the pot significantly drops the oil temperature, leading to soggy, poorly cooked o-nuts. 4. Immediate Seasoning: Salt the o-nuts immediately after removing them from the hot oil. The residual heat and oil allow the salt to adhere best, ensuring maximum flavor.