Red Hot Onion Rings
- 1 medium-to-large red onion
- 1 tablespoon plus 1 teaspoon Kosher salt
- 1/4 cup Sriracha or other hot chile sauce
- peanut, vegetable, or canola oil
- 1/2 cup unbleached all-purpose flour
- 1 teaspoon freshly ground black pepper
- Optional: cayenne pepper or ground chipotle powder, to taste
- flaky sea salt for finishing (I use Maldon)
- Peel the onion and slice it into thin rings. Separate the rings and place them in a large bowl, sprinkle on 1 tablespoon of Kosher salt and add the chile sauce. Toss until the onion rings are well coated, and set them aside for 20-30 minutes, until they are soft and have released much of their liquid.
- Pour oil into a pot to a depth of 1.5 to 2 inches, and heat to 375 degrees F. Place the flour, the remaining teaspoon of Kosher salt, the pepper, and the chile powder if using, in a bowl or zip-top bag. Take a handful of onions from the Sriracha marinade, gently squeezing out the moisture with your hands, and add them to the flour. Toss to coat, shake off the excess flour, and carefully lower the onions into the hot oil using a spider or slotted spoon. Fry the onions in batches until they are crisp and golden. Remove the onion rings and place them on a paper towel-lined plate to drain, sprinkling a bit of flaky salt on top of each batch as you remove them.
red onion, kosher salt, chile sauce, peanut, flour, freshly ground black pepper, cayenne pepper, salt
Taken from food52.com/recipes/3435-red-hot-onion-rings (may not work)