Smoky Corn and Onion Rings

Ingredients

Vegetable oil

for frying

Milk

1/2 cup

Egg

1, beaten

Black pepper

1/2 teaspoon

Salt

1 teaspoon, divided

Garlic powder

1 teaspoon

Smoked paprika

1 teaspoon

Cornmeal

1 cup

All-purpose flour

1 cup

Large onion

1, sliced into rings

Frozen or fresh corn kernels

1 cup

Instructions

1. Begin by preparing the batter: In a large bowl, combine the all-purpose flour, cornmeal, smoked paprika, garlic powder, half a teaspoon of salt, and black pepper. Mix well to ensure even distribution of the spices.
2. In a separate bowl, whisk together the beaten egg and milk until combined.
3. Dip each onion ring into the egg and milk mixture, allowing any excess to drip off, then coat thoroughly in the flour mixture. Set aside on a plate.
4. In another bowl, mix the corn kernels with a pinch of salt and pepper, ensuring they are well-seasoned.
5. In a deep fryer or large pot, heat the vegetable oil to 375°F (190°C). Use enough oil to submerge the onion rings and corn kernels.
6. Carefully drop the onion rings into the hot oil in batches, frying until they turn golden brown and crispy, about 3-4 minutes. Remove with a slotted spoon and drain on paper towels.
7. Next, fry the seasoned corn kernels in the same oil until they are lightly browned and crispy, about 2-3 minutes. Remove and drain on paper towels.
8. Serve the smoky corn and onion rings hot, paired with your favorite dipping sauce, such as a spicy aioli or zesty ranch.