Homemade Crunchy Onion Rings and Other Deep Fried Vegetables

Who loves onion rings?!  Raise your hands!  You can't see, but I have them both up! I don't usually make them from scratch at home but after checking out the frozen options I had to give it a go.  Bagged frozen varieties are usually full of ingredients I can't pronounce and either an overwhelming seasoning or seasonings we don't care for.  The seasoning is simple with these, just salt.  You can taste the vegetable and if you want to dip it in your favorite sauce it won't clash with the flavors.

I'm a ketchup dipper myself but plenty of us Midwesterners dip them in ranch dressing.  I also enjoy them as a crunchy condiment on my BBQ cheeseburger or grilled chicken sandwich! 

My mind has me going and I think the next time I make these I will fry extra and freeze them.  Then I will reheat them in the oven.  One mess, many meals!  

Oh and if you like other fried vegetables and 'shrooms, this works well for those too.

Homemade Crunchy Onion Rings and Other Deep Fried Vegetables 

Printable Recipe

1 large onion, cut into 1/4" slices and separated

1-1/4 cups flour ( I used einkorn flour from Jovial Foods)

1/2 teaspoon salt

1 teaspoon baking powder

1 egg

1 cup milk

3/4 cup bread crumbs ( I used Gluten Free 4C Crumbs and pulsed them so they are smaller)

Canola oil or lard (enough to cover veggies in large sauce pan or deep fat fryer)

Ketchup, ranch dressing or other favorite dipping sauce

Optional veggies:

Whole Mushrooms, washed and dried

Broccoli, cut into bite size pieces

Cauliflower, cut into bite size pieces

Homemade Corn Dogs

Corn dogs can be found at any fair and if you have a craving you can use this easy recipe to make them at home! 

When I make a recipe there are always extras.  They are great for leftovers for school lunch or frozen for reheating another time. 12- 15 minutes in the oven will crisp them up and still be pretty tasty. Fresh is best but homemade frozen corn dogs are way better than store bought.

Homemade Corn Dogs                                                                    Printable Recipe

1 egg

2/3 cup milk

1/2 cup cornmeal

2/3 cup flour (3 T more if using Einkorn flour)

1 Tablespoon sugar
1 Tablespoon honey

1/2 teaspoon baking powder

1/8 teaspoon baking soda

1/4 teaspoon salt

1 package hot dogs

Chiles Rellenos - Poblanos Stuffed with Cheese

Have you ever tasted chiles rellenos? If you haven't, let me try to describe it to you! They are poblano chiles (some spice but it is a manageable heat) softened with roasting, then peeled, stuffed with cheese, battered with a fluffy egg batter and fried until crispy. A Mexican version of comfort food. 

The restaurant we eat them at serves it with white cheese sauce drizzled on top. I serve mine with a tomato sauce. It helps to cut all the richness of the cheese that is stuffed inside the pepper.  I use my Restaurant Style Salsa recipe for the sauce.  I'll give you more information below on how to adapt it.

Have your sauce ready then fry up the chiles rellenos. You can keep the rellenos on a cooling rack on a jelly roll pan in a 200* oven so you can enjoy them all at once or your family can eat them as you fry them. 

Chiles Rellenos                                                                     Printable Recipe

4 large poblano peppers
2 cups shredded Chihuahua quesadilla cheese (or a mix of other cheeses that melt, like Monterey Jack and Cheddar)
1/4 to 1/3 cup all-purpose flour for dredging
5 egg whites at room temperature
1 egg yolk, beaten
1/3 cup all-purpose flour
1/4 teaspoon salt
lard or canola oil (1/2-3/4" depth in skillet)