CRUNCHY BUTTERMILK ONION RINGS WITH GARLIC AND MAYO DIPPING SAUCE:

Happy new year! I hope you all had a lovely holiday and are already back on the grind. I am very excited to start this new year because a new year brings a lot of new experiences, opportunities and recipes (hint hint)

For this year’s first blog post I went with one of my favorite snacks/ side dish from restaurants. I made these for the first time back in 2015 and this is the second time I made them tweaking my old recipe and I must say I’m sticking to this new recipe. With that said, let’s get cooking:

INGREDIENTS:

  1. All purpose flour 
  2. Corn flour
  3. Oregano (optional)
  4. Baking powder
  5. Buttermilk (maziwa mala)
  6. Yellow onions
  7. Black pepper
  8. Chilli powder
  9. Garlic powder
  10. Breadcrumbs
  11. One egg
  12. Paprika
  13. Salt
  14. Oil for frying.

For the dipping sauce:

  • Mayonnaise
  • Ketchup
  • Coriander
  • Paprika
  • Chilli powder
  • Garlic powder
  • Salt.

PROCEDURE:

(For the dipping sauce) 

  1.  In a bowl mix all the ingredients minus the coriander. Cover and put in the fridge to slightly chill it. Chop your coriander into small pieces lastly and add into the sauce just before serving. 

(for the onion rings:)

  1. Slice your onions into rings and separate them. 
  2. In bowl number 1, that has your all purpose flour, add your paprika, salt, chilli powder and paprika then mix. Coat your onion rings in this dry mixture then set aside. Save any flour that gets leftover because we are going to use it for the next step. 
  3. Take your bowl number 2 that has the corn flour and add your baking powder, salt, egg, buttermilk and the left over flour mixture from bowl number 1, to make the onion rings batter. Don’t make the batter too runny for it will not stick on the onions. You want it just thick enough. 
  4. Add a tablespoon of oregano to your breadcrumbs and mix thoroughly. Take your onion rings and dip it into the buttermilk batter then further coat them in the breadcrumbs. Do this for all your onion rings and make sure that they are all evenly coated. 
  5. Heat your oil in a frying pan. Once hot enough, proceed to fry your onion rings in small batches. Overcrowding the pan will make the onions turn into a soggy mess instead of making them crunchy. 
  6. Place your onion rings on a serviette or kitchen towel to drain the excess oil. Serve your onion rings while still hot and don’t forget your dipping sauce. Enjoy! 

LOVE, C&C.

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ONION AND ZUCCHINI FRENCH TOAST:

IMG_20171218_155346_882.jpgI am always down for french toast and i’ll always look for new ways to cook my french toasts. One example being these peanut butter and banana french toast roll ups. I first made these onion and zucchini french toasts last month on a whim when I was taking a break from reading for my exams. I wanted something savory and that is when I had the idea for these french toasts. They came out so good considering it was my first time making them using some leftover zucchini (that we Kenyans oh so fondly know as courgettes) and onions from our pantry. Once I was done with my exams, I decided to cook them once again but the photos didn’t turnout so great. Despite this, it was still a hit with my siblings and my sister said they tasted like pizza B) Since third time’s a charm, let’s get cooking:

INGREDIENTS:

IMG_20171209_194843_926.jpg

  • 1 large zucchini (courgette)
  • 1 large red onion
  • Slices of bread
  • 1/4 cup of milk
  • 1/2 teaspoon of nutmeg
  • 1 egg
  • Vegetable oil for cooking 
  • Salt to taste

PROCEDURE:

  1. Grate or thinly slice your zucchini and onion. I used the usual red onion because it is much more flavourful.IMG_20171209_181728_198.jpg
  2. Add the onion and zucchini to a shallow bowl. Whisk your egg and milk together and proceed to pour in the same bowl.
  3. Next add your salt and nutmeg and mix everything together thoroughly until well combined.
  4. Take your bread slices and coat them one by one with the mixture evenly. If the onions and zucchini give you a hard time and not stick on the bread, feel free to use your hand and carefully add everything on top of the bread. Just be careful not to drench your bread because they will fall apart.
  5. Heat your cooking oil on the pan and proceed to cook both sides for three minutes on medium high heat or until the onions cook.
  6. Repeat step 4 until you are done with all of your bread slices. This would go so well with my homemade mango syrup for breakfast or brunch. Don’t forget to enjoy.

LOVE, C&C.