Easiest Way to Make Perfect Onion Pups

Hey everyone, it’s Drew, welcome to our recipe site. Today, I will show you a way to prepare a special dish, onion pups. It is one of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Onion Pups is one of the most popular of recent trending foods in the world. It is easy, it is quick, it tastes yummy. It is appreciated by millions daily. Onion Pups is something that I’ve loved my whole life. They are fine and they look wonderful.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have onion pups using 13 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Onion Pups:

1. Get Pups
2. Take 1/2 cup all-purpose flour
3. Take 1/4 cup yellow cornmeal
4. Make ready 1 tsp salt
5. Prepare 1/8 teaspoon each of onion powder, garlic powder, and cayenne pepper
6. Make ready 4 oz Fontina cheese, grated
7. Make ready 1 medium onion, finely grated with food processor, with onion's juices
8. Make ready 1 tbsp beer (or milk works)
9. Prepare 2 large eggs , lightly beaten
10. Take Other Ingredients
11. Prepare 3/4 cup panko bread crumbs (for dredge)
12. Get 1 peanut oil (for deep frying)
13. Take 1 Favorite dipping sauce(s)

Steps to make Onion Pups:

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.com/us/recipes/368587-kellys-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.

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