Prepare the Onions: Slice the sweet onion into 1/2 inch thick rings and separate them.
Make the Wet Batter: In a bowl, whisk together the All-purpose flour, Buttermilk, and Egg until smooth.
Prepare the Ramen Coating: Crush the Ramen noodles into a fine crumb. In a separate bowl, combine the crushed Ramen noodles, Smoked paprika, Cayenne pepper, Garlic powder, and Black pepper.
Coat the Onion Rings: Dip each onion ring into the Wet Batter, ensuring it's fully coated. Then, dredge the onion ring in the Ramen Coating, pressing gently to adhere.
Fry the Onion Rings: Heat the Peanut oil in a large skillet over medium-high heat. Carefully add the coated onion rings to the hot oil in batches, being careful not to overcrowd the skillet.
Fry for 2-3 minutes per side, or until golden brown and crispy. Remove the onion rings from the oil and place them on a paper towel-lined plate to drain excess oil.
Make the Dipping Sauce: In a small bowl, combine the Mayonnaise and Sriracha.
Serve immediately with the dipping sauce.
Ingredients
4
1 large250 gSweet onion-large, sliced into 1/2 inch rings
1 package85 gRamen noodles-shrimp flavor, crushed
1 tsp5 mLSmoked paprika
1/2 tsp2.5 mLCayenne pepper
1/2 tsp2.5 mLGarlic powder
1/4 tsp1.25 mLBlack pepper
1/2 cup120 mLAll-purpose flour
1/2 cup120 mLButtermilk
11Egg
3 cups720 mLPeanut oil-for frying
1/2 cup120 mLMayonnaise
1 tbsp15 mLSriracha
Equipment
Large skillet
Mixing bowls
Whisk
Paper towels
Instructions
Prepare the Onions: Slice the sweet onion into 1/2 inch thick rings and separate them.
Make the Wet Batter: In a bowl, whisk together the All-purpose flour, Buttermilk, and Egg until smooth.
Prepare the Ramen Coating: Crush the Ramen noodles into a fine crumb. In a separate bowl, combine the crushed Ramen noodles, Smoked paprika, Cayenne pepper, Garlic powder, and Black pepper.
Coat the Onion Rings: Dip each onion ring into the Wet Batter, ensuring it's fully coated. Then, dredge the onion ring in the Ramen Coating, pressing gently to adhere.
Fry the Onion Rings: Heat the Peanut oil in a large skillet over medium-high heat. Carefully add the coated onion rings to the hot oil in batches, being careful not to overcrowd the skillet.
Fry for 2-3 minutes per side, or until golden brown and crispy. Remove the onion rings from the oil and place them on a paper towel-lined plate to drain excess oil.
Make the Dipping Sauce: In a small bowl, combine the Mayonnaise and Sriracha.
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