Make Crunchy Onion Rings Like A Boss!

Greetings, Mystic Meows!

Do you ever just crave something fried, like french fries, fried chicken, or onion rings? I’ve had some wicked fried food cravings these days and I decided to bite the culinary bullet and go for it! I have to admit… It took me a long time to warm up to homemade onion rings because I grew up eating and still love eating what I refer to as the “cheapie” onion rings. You know the ones… chopped up pieces of onions mixed with whatever fillers or batter they use to make them so perfectly round and tasty? The kind you get at Burger King, an old school greasy spoon Diner, or from the frozen section at the grocery store? Hey… We all have those guilty pleasure snacks, right? It might not be the best stuff to eat, but then again, I’m not eating this stuff every day, either so… Meow!

Onion rings are incredibly easy to make and most of us have the ingredients for preparing them right in our cupboards. Flour, baking soda, salt, pepper, a bit of paprika paired with some milk and eggs, along with those trusty onions are all you need, with oil, of course… although I go an extra step and coat them with breadcrumbs for that added crunch factor that I love. I suppose the next question would be, what kind of onions work best? In theory basically any type of onion will work, but I find that some kinds yield better taste and results than others. I typically use yellow or white onions, and like to use ones that are in between medium and large in size. While you can of course use the whole onion for rings, I find that saving the smaller inner rings to be chopped up and used in other recipes works best for me. The larger outer rings make for easier frying, anyways.

You’d be surprised by how many onion rings you can get out of just one bulb. At least a dozen if not a little more. Depending on how many meows you’re feeding, if cooking just for yourself, I’d stick with one. If feeding a crowd, I would use 2 to 4 onions. That all depends on how wiley you’re feeling in the kitchen! This recipe yields a fair amount of batter for using just one onion, and can be easily doubled and tripled if using more. I hope you give these a try and have some fun frying away!

** Food for Thought : The other bit of advice I have while you’re frying is to not let the oil become too hot otherwise the rings will cook too quickly and become too dark. Some adjusting of the heat and fry time will be mastered once you start to cook them. And I would fry in small batches, doing 4 to 5 rings at a time to have more control over how they fry and getting that golden brown color so you’ll have better end results. **

Crunchy Onion Rings

One medium to large sized yellow or white onion, sliced 1/4 inch thick and separated into rings ( peeled of course…)

3/4 cup of All Purpose Flour

1 Tbls baking powder

1 heaping teas. of paprika

2 Tbls. of cornstarch

1 teas. ground pepper

1 teas. salt

1 Whole Egg

3/4 cup of milk

Breadcrumbs for coating

Vegetable, Canola, or your favorite oil for frying

1. In a large bowl, combine the flour, egg, baking powder, cornstarch, paprika, milk, salt and pepper. Mix together until you have a smooth and slightly thick batter. If too thick, add a splash more milk. If too thin, add a bit more flour one teaspoon at a time until desired thickness.

2. Add about 4 onion rings at a time to the batter. Meanwhile in a medium sized pot or preferred frying pan, heat up the oil over medium heat adding just enough oil so that the rings will float.

3. Thoroughly coat the rings in the batter, allow some excess to drip off and coat the battered onion rings with the breadcrumbs and fry immediately for about 2 minutes per side until nice and golden brown. Adjust the heat of the pan so the rings won’t burn. Once browned, remove and set on a plate with paper towels. Serve these bad boys with your favorite ketchup or bbq sauce and munch your heart out!

I love to eat these on their own, but also serve them with burgers and sandwiches, and these also reheat really well in the oven, too! So no worries if you have some left over, but I doubt you will!! And there you have it, dear reader! Another delicious recipe to help bring your next mystic meal to a new level of awesomeness! Until we eat again… Thanks for stopping by and Happy Cooking!

Cheers, Hugs, and Meows!!

Xo, Nikki 💕✨

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Cheesy Poblano Corn Fritters and Garlicky Green Beans with Mushrooms

Greetings, Mystic Meows!

I love making side dishes. For me they often become the center of the meal and I like their versatility when it comes to how to eat and serve them. And I typically throw the rule book out the window when I’m cooking, anyways… 😛 Both of these recipes are vegetarian friendly and perfect for any kind of meal, morning, noon, or night. I’ll start with the Corn Fritters.

Corn can sometimes be a one trick pony in the sense that most of the time, speaking for myself, I prepare it the same way ( with butter and a pinch of salt ) because my daughter’s super picky when it comes to the way she eats. However, she’s becoming increasingly curious about the dishes I’ve been making for these blog posts and is at least “tasting” what I make. It’s a start, right? So I tried out a dish I haven’t made in a long time.

Fritters are made up of a thick batter containing fruits or meats and vegetables depending on the recipe. Some are deep fried in lots of oil and are bit rounded or oval since they’re spoon dropped into it. In this recipe the fritters are more of a pancake shape, use way less oil, and are nice and crispy on both sides thanks to all the yummy cheese getting fried to perfection. They’re really easy to prep and cook and I recommend using fresh corn if you have it, but you can use canned or frozen corn as well. Just make sure you drain and dry the canned corn, and defrost the frozen corn and again, dry it to absorb excess water.

Cheesy Poblano Corn Fritters

2 Cups of corn

1 medium sized Poblano pepper, seeded and small diced

1 half jalapeño pepper, seeded and small diced

1/4 cup sliced green onion

1/8 cup chopped cilantro

1 large clove of garlic, minced

1 cup shredded jack cheese

1 cup shredded cheddar cheese

1 cup AP flour

2 large eggs

3/4 cup of milk

3/4 teaspoon of baking powder

1/2 teaspoon salt

Fresh cracked black pepper to taste

1/4 cup vegetable oil for frying

In a large bowl, combine all of the ingredients, wet and dry. Mix together well. The batter will be VERY thick.

Heat up your favorite frying pan over medium heat and add 2 Tablespoons of vegetable oil per batch of Fritters.

Scoop about 1/4 cup of the batter into your frying pan, frying 3 to 4 scoops at a time. Press down with a spatula to round them out, not making them too flat or thin.

Fry for about 4 minutes per side until golden brown on both sides. Serve them warm with sour cream if you’re feeling fancy 😉 Makes between 10 to 12 pieces. *Side note: I didn’t feel the need to add any extra salt since the cheeses are pretty savory, but feel free if you want to add more S & P at the end. Btw, my daughter took the tiniest bite… Baby steps. 🤪

Now on to the next recipe…

Green beans are one of my favorite vegetables to make as a side dish, however I also love to use them as a salad topper and as a main course. Easy to eat raw or cooked and again, extremely versatile, there are countless ways to incorporate them into your next mystic meal 😉✨

I also love mushrooms and combining these two together is always a win-win for me. With so many people taking control of their eating habits by meal prepping for the week, this is a great recipe to add to your next green salad, grilled chicken or fish, grain bowls, etc.

I must admit… I’m from the Julia Child school of butter, and this recipe uses a fair amount, but you can of course use olive oil or cooking oil of choice. I just happen to prefer using butter and for me, it adds a richness to the dish that I love and let’s face it… Butter is delicious, but use as little or as much as you see fit for yourself.

Garlicky Green Beans with Mushrooms

1 pound green beans, cleaned and stems removed

8oz of your favorite mushrooms, sliced

3 cloves of garlic, minced

1/4 cup thin sliced onion or shallots

1 Tablespoon fresh chopped thyme

1 Tablespoon fresh chopped parsley

4 Tablespoons of butter

Salt and pepper to taste

Bring a medium pot of salted water to boil and add the green beans. Cook in rapidly boiling water for no more than 2 minutes. Drain the green beans and cool under cold running water or in an ice bath. Drain and set aside.

In a large pan over medium heat, add the butter, garlic, mushrooms, and onions and sauté until the vegetables just start to caramelize. Season with a bit of salt and pepper. Add the green beans and cook together for about 3 minutes. Then add the thyme and parsley, mix together. Taste and adjust the seasoning and serve.

There you have it, dear reader! Two very different, vegetarian and easy to prepare side dishes that I hope you try out and add to your next Mystic Meal! Happy Cooking and Happy Eating! And Happy Easter, too!

Cheers, hugs, and meows!

Xo Nikki 💕

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