Chipotle Fried Onion Rings

[Guest guest]

Chipotle Fried Onion Rings

 

1 medium white onion

corn oil for deep-frying

1/2 cup all-purpose flour

 

2 teaspoonsecado dry rub :

1/4 cup dried Mexican oregano

1/4 cup corn oil

5 dried chipotle chiles*, stemmed, seeded, and deveined (wear rubber gloves)

5 ancho chiles, seeded and deveined (wear rubber gloves)

25 garlic cloves

1 1/2 cups coarse salt

 

The rub gives a burst of flavor to almost any vegetable.

To make the onion rings: Preheat oven to 250 degrees and line a large baking

sheet with paper towels.

With a mandoline or other manual slicer, slice onion paper-thin and separate

into rings.

In a deep kettle or deep fryer heat 2 inches oil to 375 degrees.

While oil is heating, in a large bowl stir together flour and chipotle rub. Add

onion rings and toss well to coat. Transfer onion rings to a large sieve and

shake gently to remove excess flour mixture.

Add a handful of onion rings to hot oil and fry, stirring, until crisp, about 30

seconds, transferring with a slotted spoon to baking sheet to drain. Fry

remaining onion rings in same manner. (Onion rings may be made 15 minutes ahead

and kept warm in a 250°'F. oven).

To make the chipotle rub: In a small heavy skillet dry-roast oregano over

moderate heat, shaking skillet occasionally, until fragrant and beginning to

brown, about 2 minutes, and transfer to a small bowl. Cool oregano completely

and in an electric coffee/spice grinder grind fine.

In a heavy skillet heat oil over moderately high heat until hot but not smoking

and, using tongs, fry chiles, 1 or 2 at a time, turning them, until puffed and

just beginning to brown, about 10 seconds. (Do not let chiles burn or rub will

be bitter.) Transfer chiles as fried to paper towels to drain and cool until

crisp.

Wearing rubber gloves, break chiles into pieces and in coffee/spice grinder

grind fine in batches. In a food processor grind oregano and chiles with garlic

and salt until mixture is a shaggy, saltlike consistency. If mixture seems

moist, on a large baking sheet spread it into a thin even layer and dry in

middle of an oven set at lowest temperature until no longer moist, about 1 hour.

Wearing rubber gloves, break up any lumps with your fingers. (Chipotle rub keeps

in an airtight container, chilled 6 months. Regrind rub before using.)

Makes about 3 1/4 cups.

 

 

 

 

Be smarter than spam. See how smart SpamGuard is at giving junk email the boot

with the All-new Mail