Call it Tobacco Onions or the ‘Angry onions’, same concept – just more politically correct. Yes, even in the culinary art world, have been all the rage in culinary creations. Many cooks have wondered and questioned the same, “what are Tobacco onions?”, and how they came to be known as such? Well, Tobacco onions inherited their name simply by how they looked after they have been prepared; thin strips of raw onion dredged and fried with little dark shreds similar to tobacco due to the spicy seasonings mixed with flour. But many cooks and chefs pondered and concluded that this description did not sit well with customers as Tobacco is a taboo name nowadays. So, after much deliberation, this crispy dish was renamed and that was how the angry onion was born. Damn tasty and moreish, you bet it.
Tobacco Onion recipes:
Angry Onion recipes:
Ingredients:
- Large Onion, Yellow: 1 Pc
- Flour: 1 Cup
- Granulated Sugar: 2 Tablespoons
- Cayenne: 1 Tablespoon
- Garlic Powder: 1 Tablespoon
- Instant Coffee Granules: 1 Tablespoon
- Onion Powder: 1 Tablespoon
- Ground Cumin: 1 Tablespoon
- Ground Coriander: 1 Tablespoon
- Paprika: 1 Tablespoon
- Kosher Salt: 1 Tablespoon
- Vegetable Oil for frying
Directions:
- First, slice the Onion nicely. Then, put the sliced onions into a bowl, sprinkle with salt and separate them into feathers. Leave it such for a few minutes so that they soften.
- While they are soaking up the salt, take another bowl and mix flour with the spices. Heat Vegetable the oil to 200C in a deep fat fryer or a pan large enough to contain your amount of onions.
- Toss the onions in the flour mix and make sure that they are all well coated or it will ruin the texture otherwise. Now then, when the oil is hot enough, fry the coated Onions until dark brown and really crisp. You might have to do it in batches or you will either burn the onions or your hands for sure.
- Once fried, drain the onions on paper towels to absorb the excess oil, if any. Now serve them hot and watch them disappear.
- Also, feel free to experiment with spices. For example, if you like more kick, add some chilli powder, at least 1-2 tsp of each, which should be enough of it altogether to colour the coated onions as well.
Crispy Tobacco Onions
Ingredients:
- Large Onion, Yellow: 1 Pc
- Flour: 1 Cup
- Old Bay Seasoning: 1 Teaspoon
- Granulated Sugar: 2 Tablespoons
- Cayenne: 1 Tablespoon
- Paprika: 1 Tablespoon
- Kosher Salt: 1 Tablespoon
- Vegetable Oil either Sunflower or Groundnut Oil for frying
Directions:
- First, slice the Onion nicely. Then, put the sliced onions into a bowl, sprinkle with salt and separate them into feathers. Leave it such for a few minutes so that they soften.
- While they are soaking up the salt, take another bowl and mix flour with the spices. Heat Vegetable the oil to 200C in a deep fat fryer or a pan large enough to contain your amount of onions.
- Toss the onions in the flour mix and make sure that they are all well coated or it will ruin the texture otherwise. Now then, when the oil is hot enough, fry the coated Onions until dark brown and really crisp. You might have to do it in batches or you will either burn the onions or your hands for sure.
- Once fried, drain the onions on paper towels to absorb the excess oil, if any. Now serve them hot and watch them disappear.
Also, feel free to experiment with spices. For example, if you like more kick, add some chilli powder, at least 1-2 tsp of each, which should be enough of it altogether to colour the coated onions as well.
Crispy angry Tobacco Onion recipe:
Ingredients:
- Large Onion, Yellow: 1 Pc
- Flour: 1 Cup
- Old Bay Seasoning: 1 Tablespoon
- Cayenne: 1 Tablespoon
- Garlic Powder: 1 Tablespoon
- Onion Powder: 1 Tablespoon
- Ground Cumin: 1 Tablespoon
- Ground Coriander: 1 Tablespoon
- Paprika: 1 Tablespoon
- Kosher Salt: 1 Tablespoon
- Vegetable Oil for frying
Directions:
- First, slice the Onion nicely. Then, put the sliced onions into a bowl, sprinkle with salt and separate them into feathers. Leave it such for a few minutes so that they soften.
- While they are soaking up the salt, take another bowl and mix flour with the spices. Heat Vegetable the oil to 200C in a deep fat fryer or a pan large enough to contain your amount of onions.
- Toss the onions in the flour mix and make sure that they are all well coated or it will ruin the texture otherwise. Now then, when the oil is hot enough, fry the coated Onions until dark brown and really crisp. You might have to do it in batches or you will either burn the onions or your hands for sure.
- Once fried, drain the onions on paper towels to absorb the excess oil, if any. Now serve them hot and watch them disappear.
- Also, feel free to experiment with spices. For example, if you like more kick, add some chilli powder, at least 1-2 tsp of each, which should be enough of it altogether to colour the coated onions as well.
Conclusion:
The possibilities are endless as to what to serve alongside angry onions. Although, some recipes refer to them as tobacco onions, but the idea is similar for they are called ‘tobacco’ due to their colour and curly appearance similar to dried tobacco leaves. And whether you call them, Tobacco Onions or the ‘Angry onions’, the concept is the same, anyway! Speaking of which, Angry onions are lightly breaded in a spicy mixture and then flash-fried in oil. They are the perfect toppings to top a steak or as an ingredient for burgers and even salads. Yellow onions work best for they can hold up to the bold spices in the breading quite nicely. Always try to use a neutral-tasting oil like vegetable or canola when frying the onions and yes, peanuts are not recommended, though many like to incorporate them in their recipes!