Tortilla Chip-Crusted Sweet Onion Rings

These crunchy onion rings paired with the tangy creamy sauce are an ideal snack or appetizer, but you can also create a main dish around this recipe by plating the rings on top of a bed of rice and filling their centers with chili, shredded cheese, and pickled jalapenos. Serve the Creamy Salsa Verde on the side.

INGREDIENTS

Basic Batter:

1 cup self-rising flour
1 teaspoon salt
1/4 teaspoon white pepper
2 eggs, beaten
1 cup milk
6 cups loosely packed tortilla chips
Oil for frying (preferably peanut oil)
1 large G&R sweet onion

Creamy Salsa Verde:

2/3 cup prepared salsa verde
1/4 cup sour cream
2 tablespoons minced Vidalia® onion
1 tablespoon finely chopped fresh cilantro
1/4 teaspoon ground chili pepper
1/8 teaspoon salt

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Serves 1-2

DIRECTIONS

Prepare the Creamy Salsa Verde and set aside.

Make the Basic Batter: Mix the flour, salt, and white pepper in a medium-size bowl. Add the eggs and milk, whisking gently until a smooth batter forms.

In a food processor fitted with chopping blade, process the tortilla chips in batches to make 2 cups coarse tortilla crumbs. Stir ½ cup of the crumbs into the batter. Spread the remaining crumbs in a wide shallow bowl.

In a large heavy skillet, pour the oil to a depth of ¾ inch and heat to 375°F. Peel the Vidalia onion and cut crosswise into 1/2-inch thick slices; separate the slices into individual rings. (Reserve the onion centers for another use.) Dip an onion ring in the batter, coating thickly, then dredge in the corn chip crumbs. Lay the onion ring gently in the hot oil and cook until underside is dark golden—about 2 minutes; turn and cook 2 to 3 minutes longer. Remove and drain on paper towels. Keep warm in a 200°F oven.

Repeat with remaining rings. Fry just 2 to 3 rings at a time to avoid crowding and causing the oil temperature to drop significantly, which can result in a greasy texture. Serve warm with Creamy Salsa Verde.

Combine all ingredients, whisking until well blended. Makes 1 cup.

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