Crispy Fried Sweet Onion Rings
Source of Recipe
From "South's Best Butts" by Matt Moore
Recipe Introduction
"Either enjoyed on their own, or piled high on a pulled pork sandwich, fried onion rings are always a welcomed addition to any meal. Store any leftover dredging mixture (from step 3) in an airtight container in the fridge up to two weeks�meaning you can fry up another batch when the craving returns! It's a good idea to ensure your oil is always at the proper temperature, especially between batches, to ensure the onions come out perfectly crispy."
List of Ingredients
◦ 2 large sweet onions, cut into ⅜-inch-thick slices
◦ 3 cups (24 ounces) whole buttermilk
◦ Vegetable oil
◦ 2 cups all-purpose flour
◦ 1 cup plain yellow cornmeal
◦ 2 teaspoons salt
◦ � teaspoon cayenne pepper
Recipe
Separate the onion slices into rings, and place in a 9-inch square baking dish. Pour the buttermilk over onion rings. Cover and chill 2 to 24 hours.
Pour the oil to a depth of 2 inches into a Dutch oven; heat to 360� F.
Stir together the flour and next three ingredients in a shallow dish. Dredge the onion rings in flour mixture, and place on a baking sheet. Discard the buttermilk.
Fry the onion rings, in batches, 2 minutes or until golden, turning once. Drain on paper towels. Serve the onion rings immediately, or keep warm in a 200� F oven until ready to serve.
Serves 6
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