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
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