Print
Email
New York Strip Steaks with Mushroom Sauce and Cornmeal-Crusted Onion Rings Recipe
 |
Ingredients
- 2 cups buttermilk
- Kosher
- salt and freshly ground black pepper
- 1
- cups all-purpose flour
- 1/2
- cup (medium) yellow cornmeal
- Vegetable
- oil
- Peel the onions, slice them 1/2 to
- 3/4-inch thick, and separate them into rings. Combine the buttermilk, 1 1/2
- teaspoons salt, 1 teaspoon pepper in a medium bowl. Add the onion rings, toss
- well, and allow to marinate for at least 15 minutes. (The onion rings can sit
- in the buttermilk for a few hours.)
- In a separate bowl, combine the flour,
- cornmeal, 1 teaspoon salt, and 1/2 teaspoon pepper. Set aside.
- When you're ready to fry the onion
- rings, preheat the oven to 200 degrees F. Line a baking sheet with paper
- towels.
- Heat about two inches of oil to 350
- degrees F in a large pot or Dutch oven. (A candy thermometer attached to the
- side of the pot will help you maintain the proper temperature.) Working in
- batches, lift some onions out of the buttermilk and dredge them in the cornmeal
- and flour mixture. Drop into the hot oil and fry for 2 minutes, until
- golden brown, turning them once with tongs.
- Place the finished onion rings on the
- baking sheet, sprinkle liberally with salt, and keep them warm in the oven
- while you fry the next batch. Continue frying the onion rings and placing them
- in the warm oven until all the onions are fried. They will remain crisp in the
- 2 cloves
- heat and add ¼ cup of olive oil. When the oil is smoking, add the
View Full Recipe at CHEWING THE FAT
Toolbox
Add the recipe to which day?
Adding to Planner
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
