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Cornmeal-Fried Onion Rings

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Level: Intermediate

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Description

Crispy buttermilk-battered and cornmeal-crusted onion rings.

Ingredients

  • 3 cups Buttermilk
  • 2 teaspoons Kosher Salt, Divided Use
  • 1-½ teaspoon Freshly Ground Black Pepper, Divided
  • 3 whole Vidalia Onions, Sliced 1/2-inch Thick
  • 1-½ cup All-purpose Flour
  • ¼ cups Yellow Cornmeal
  • 3 cups Vegetable Oil, For Frying

Preparation

1. Whisk together the buttermilk, 1 teaspoon of salt, and 1 teaspoon of pepper in a large bowl. Add the onion rings and toss well to coat. Let the onions marinate at room temperature for 30 minutes, tossing occasionally. Whisk together the flour, cornmeal, remaining teaspoon of salt, and remaining 1/2 teaspoon of pepper in another small bowl. Set aside.

2. Pour enough oil into a deep-sided skillet to come about one inch up the sides of the pan. Place over medium-high heat until a deep-fry thermometer registers 350°F. Working in batches, lift some of the onions out of the buttermilk and dredge them in the cornmeal mixture. Add them into the hot oil and fry for about 1 minute per side, until golden brown. Drain on paper towels, sprinkle with salt, and serve immediately while you finish frying the rest of the onions.

This recipe is adapted from Barefoot Contessa at Home by Ina Garten.

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