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Onion Rings Recipe
Onion Rings Recipe
- Recipe Submitted by Seattle Girl on 11/02/2010
Category: Vegetarian, Onions, Appetizers, Deep Fry, Vegetables
Ingredients List
- 2 sweet onions, preferably Vidalia or Maui sweet onions (about 1 1/2 pounds)
- 4 cups all-purpose flour
- 2 cups buttermilk
- 1 cup medium-ground yellow cornmeal
- 1/4 cup masa harina (my favorite flour! You can find it in the Mexican food aisle at many area supermarkets)
- 1 tablespoon paprika
- 1 tablespoon kosher salt
- 2 teaspoons cayenne pepper
- 1 teaspoon dried thyme
- 1/2 teaspoon freshly ground black pepper
- 1 quart peanut or vegetable oil for deep-frying
- a good instant-read deep-fry thermometer
Directions
1. Peel the onions and and cut them crosswise into 1/2-inch-thick slices. Separate the layers into rings. Discard the inner center pieces, which are too small, or reserve them for another purpose.
2. You will need three bowls for breading the onion rings. In the first bowl, place two cups of the flour. Pour the buttermilk in the second bowl. In the third bowl, combine the remaining two cups of flour with the cornmeal, masa harina, paprika, salt, cayenne, thyme, and black pepper. Line two baking sheets with parchment or wax paper. My advise as you bread the onion rings is to use one hand for dry ingredients and one hand for wet ingredients to avoid a gloppy mess on your hands. In batches, dip the onions in flour, then buttermilk, and then seasoned flour mix. When necessary, to keep the flour clean and easy to work with, sift the seasoned flour mix and discard any clumps of batter.
3. Place the breaded rings on the baking sheets and place the sheets in the refrigerator for one hour to set.
4. Preheat 1 quart vegetable oil to 350 degrees in a heavy bottomed skillet or cast iron pot. Working in batches, coat onion rings in flour mixture, and add to the oil. Fry the onion rings without crowding them for 1-2 minutes, until rings are golden yellow. The onion rings should be light in color; be careful because the cornmeal can burn if you fry them too long. Remove from oil with a slotted spoon, and let drain on a paper towel. Season to taste with salt and serve immediately.
2. You will need three bowls for breading the onion rings. In the first bowl, place two cups of the flour. Pour the buttermilk in the second bowl. In the third bowl, combine the remaining two cups of flour with the cornmeal, masa harina, paprika, salt, cayenne, thyme, and black pepper. Line two baking sheets with parchment or wax paper. My advise as you bread the onion rings is to use one hand for dry ingredients and one hand for wet ingredients to avoid a gloppy mess on your hands. In batches, dip the onions in flour, then buttermilk, and then seasoned flour mix. When necessary, to keep the flour clean and easy to work with, sift the seasoned flour mix and discard any clumps of batter.
3. Place the breaded rings on the baking sheets and place the sheets in the refrigerator for one hour to set.
4. Preheat 1 quart vegetable oil to 350 degrees in a heavy bottomed skillet or cast iron pot. Working in batches, coat onion rings in flour mixture, and add to the oil. Fry the onion rings without crowding them for 1-2 minutes, until rings are golden yellow. The onion rings should be light in color; be careful because the cornmeal can burn if you fry them too long. Remove from oil with a slotted spoon, and let drain on a paper towel. Season to taste with salt and serve immediately.
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