Onion Pups

Name: Onion Pups
Cuisine: American
Ingredients: 1/2 cup all-purpose flour; 1/4 cup yellow cornmeal; 1 tsp salt; 1/8 teaspoon each of onion powder, garlic powder, and cayenne pepper; 4 oz Fontina cheese, grated; 1 medium onion, finely grated with food processor, with onion's juices; 1 tbsp beer (or milk works); 2 large eggs , lightly beaten; 3/4 cup panko bread crumbs (for dredge); 1 peanut oil (for deep frying); 1 Favorite dipping sauce(s)

Maggie Conlon @WarsawNan

Orlando, FL

I love homemade onion rings, but I get a bit impatient battering and frying one ring at a time, especially when I'm craving a late-night snack. Knew there had to be a solution, so I developed this recipe. If you're making a lot of these for later consumption, prepare the pups (don't fry), place in a single layer on a cookie sheet, cover tightly with plastic wrap, and flash freeze the uncooked dough balls. Then vacuum seal and keep in the freezer. They go right from the freezer to the deep fryer. Frozen Onion Pup balls was what my daughter requested for a gift! :-)

Maggie Conlon @WarsawNan

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Ingredients

Pups
1/2 cupall-purpose flour
1/4 cupyellow cornmeal
1 tspsalt
1/8teaspoon each of onion powder, garlic powder, and cayenne pepper
4 ozFontina cheese, grated
1medium onion, finely grated with food processor, with onion's juices
1 tbspbeer (or milk works)
2 largeeggs , lightly beaten
Other Ingredients
3/4 cuppanko bread crumbs (for dredge)
1peanut oil (for deep frying)
1Favorite dipping sauce(s)

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Steps

1

In a medium bowl, combine all of the pups ingredients and stir well. The dough will be kind of sticky.
2

Form into balls with a small cookie dough scoop, roll in panko bread crumbs to coat completely, and set on plate. Chill in fridge for 20 min. or flash freeze for later cooking.
3

When all pups have been formed, deep fry at 320°F for 7-1/2 minutes until golden brown.
4

Drain on paper towels and serve warm with your favorite dipping sauce. I like best dipped in ranch dressing!
https://cookpad.wasmer.app/us/recipes/368587-kellys-buttermilk-ranch-dressing

Kelly's Buttermilk Ranch Dressing
5

I make triple batches at a time and, before frying, I spread them out on a cookie sheet and freeze. When solid, after about 2 hours in the freezer, I vacuum seal them with my Food Saver and store in the freezer for late-night cravings. No need to thaw before deep frying.

Linked Recipes

Kelly's Buttermilk Ranch Dressing

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Cooksnaps

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Maggie Conlon @WarsawNan

on January 12, 2015 21:03

Orlando, FL

My 5 siblings and I were raised in the 1950s and 60s midwest by a major foodie dad who was a great cook. We all learned to cook at a young age. I love to cook for my 2 daughters, 7 grandkids, 8 great-grandkids, and extended family. My 4 year old great-grandson makes my day when he says "Nan sure is a good cooker!". :-). I'm trying to get all my favorite recipes saved here so my family and friends all have easy access to them even after I'm gone. My Cookpad collection is their inheritance, so I try to add my comments and memories to each recipe; that way they'll remember me with a smile when they use the recipes years from now. Recently I've called on my grandkids (all adults and avid cooks) to send me their own favorite recipes, with their prep photos, so we can collect everyone's favorites together in one place.