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Nutrition Facts
Serving Size 160 g
(Approx. 4 Servings)
Amount Per Serving
Calories 470 Calories From Fat 240
% Daily Value*
Total Fat 27 g 42%
Saturated Fat 4.5 g 23%
Trans Fat 0.0 g
Cholesterol 0 mg 0%
Sodium 1190 mg 50%
Total Carbohydrate 50 g 17%
Dietary Fiber 3 g 12%
Sugars 3 g
Protein 7 g
Vitamin A 0% Iron 10%
Vitamin C 6% Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Pickle Coated Fried Onion Rings
Prep Time
20 minutes
Cook Time
15 minutes
Total Time
35 minutes
Serves
4  People

Ingredients

Recipe makes 4 Servings

3 cup(s) peanut oil
1 1/4 Qt all purpose flour, plus more as needed for frying
1 cup(s) H-E-B Pickle Me Dilley Dill Gherkins, juice only
2 cup(s) water
2 Tbsp South Side Market Premium Six Pepper Seasoning
8 Oz H-E-B Panko Bread Crumbs, plus more as needed
2 large sweet onions, skin removed, top and bottom trimmed, onion thinly sliced or sliced as thick as desired
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Instructions

1
Place oil in a large Dutch oven and set over medium high heat. Allow oil to reach 350°F.
2
In a medium sized casserole dish add 2 cups of flour, pickle juice, water and seasoning. Mix well to combine until flour is well mixed.
3
Using two more casserole dishes fill one with panko and one with remaining flour.
4
Once oil is at proper fry temperature, add cut onions to plain flour, then add to pickle juice mixture, then cover with panko.
5
Fry in batches to keep oil temperature from dropping too low. Repeat dredging process with additional onions.
6
Once onions are golden brown and crispy remove from oil and allow to drain on a wire rack. Season to taste as needed.
7
Chef's Note: Make sure when dredging wet onions in panko to really press the onions into panko to make sure it adheres.

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