Crispy onion rings recipe



Ingredients

  • 2 large onions, sliced thickly
  • 1/2 cup flour
  • 1/2 cup buttermilk, milk or beer
  • 1 egg, lightly beaten
  • 1 cup panko breadcrumbs
  • 1 teaspoon creole seasoning
  • salt and pepper to taste

Directions

  • Place half of the flour in a wide shallow bowl, mix the remaining flour with the buttermilk and egg and place it in a wide, shallow bowl and mix the panko breadcrumbs, creole seasoning, salt and pepper and place them in a third wide, shallow bowl.
  • Dredge the onion slices in the flour, dip them in a mixture batter and dredge them in the breadcrumbs.
  • Place the onion slices on a wire rack on a baking sheet and bake in a preheated 425F oven until golden brown, about 12-16 minutes.

Lemon Cornmeal Cake (w/ Gluten-Free Variation)


Ingredients 
  • 2 1/2 c. all-purpose flour*
  • -1/2 c. yellow cornmeal
  • -2 tsp. baking powder
  • -1/2 tsp. each baking soda and salt
  • -2 sticks (1 c.) butter, softened
  • -1 3/4 c. sugar
  • -1 Tbsp. grated lemon zest 
  • -1/4 c. lemon juice 
  • -4 large eggs
  • -1 c. plain yogurt, stirred to loosen


sugar glaze
  • -1 c. sugar
  • -1/3 c. lemon juice (from 1 1/2-2 lemons)

Directions
  • 1. Heat oven to 325F. Grease and flour a 10-cup decorative tube pan or a 12-cup Bundt pan. In medium bowl, whisk together flour, cornmeal, baking powder, baking soda, and salt.
  • 2. In a large bowl beat butter, sugar, lemon zest, and juice with mixer on medium speed until light and fluffy. Beat in the eggs one at a time until blended. With mixer on low, alternately beat in flour mixture and yogurt until batter is smooth. Scrape into prepared pan; level top with spatula. Batter will be thick.
  • 3. Bake 55 to 65 minutes until a wooden pick inserted in cake comes out clean. Cool cake in pan on wire rack 5 minutes.
  • 4. Glaze: Whisk glaze ingredients in a small bowl just until combined (sugar will not be totally dissolved). Invert cake from pan onto rack; place rack over a baking sheet. Brush glaze all over hot cake until absorbed (sugar crystals will be evident). Cool completely. Transfer cake to a serving plate and cover. Let cake rest several hours, or overnight (fully cooled, then covered), before serving.
  • Woman’s Day claims this cake keeps for up to four days.  I made it on Saturday, let it sit overnight, and cut into it on Sunday.  It was moist and delicious on Sunday but had begun to dry out by Monday night.  Unless you have 4-6 hungry people to feed, I’d recommend halving this recipe and baking in smaller pan (8-in. round?).


*Gluten-free variation: substitute 2 c. white rice flour, 1/2 c. corn starch, and 1 tsp. xanthan gum for wheat flour.  Prepare pan with rice flour.


Using Leftovers: Mashed Potato Pancakes


Ingredients
  • -2 cups mashed potatoes (prepared with milk, butter, salt and pepper)
  • -2 Tbsp. all purpose flour
  • -1 egg
  • -1/2 tsp. baking soda
  • -1/2 tsp. baking powder
  • -1 Tbsp fried onion toping, crushed 
  • -1/4 tsp. salt
  • -1/4 tsp. seasoned salt
  • -1/4 tsp. bay leaf powder
  • -pinch of rosemary
  • -pinch of dried chili flakes
  • -vegetable oil

Directions
  • 1. Blend all ingredients except potatoes in a mixing bowl.
  • 2. Stir in mashed potatoes.
  • 3. Heat a few tablespoons of oil in a skillet on medium-high.
  • 4. Spoon potato mixture into pan in 1/3 c. amounts and flatten with a spatula.
  • 5. Flip when one side is golden brown and crispy, about 4 min. Keep warm while cooking remaining pancakes.
  • 6. Serve hot with lingonberry jam or applesauce and sour cream.