Deep-fried onion rings
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Buttermilk |
| 1½ | teaspoon | Baking soda |
| Salt and pepper | ||
| 6 | Medium-large sweet onions, | |
| About 1/2 each (such as | ||
| Vidalia, Walla Walla, | ||
| Maui, Texas Sweet) | ||
| Oil, for deep-frying | ||
| 4 | cups | Flour |
Directions
In a large bowl combine buttermilk and baking soda; season well with salt and pepper. Peel onions and slice thinly, no thicker than ¼-inch; a mandoline works well. Add to buttermilk mixture and stir well to submerge all onions. Set aside, unrefrigerated, for 2 hours.
In a deep-fryer or heavy, deep pot, heat at least 1 quart oil to 375 degrees F. Working in batches, place about ⅙ of flour in a large bowl. With your hands, remove about ⅙ of onions from buttermilk.
Don't let the liquid run off. Add to flour and mix vigorously with your hands until onions are well-coated. Separate them by hand and lay them in a deep-fry basket. Lower into hot oil, maintaining temperature. Stir every 2 minutes. When onions are golden brown and crisp, about 6 minutes, drain on paper towels and sprinkle with salt.
Keep warm in a 200 degree F oven while you finish the rest.
Yield: 6 servings
TASTE SHOW #TS4770