Tuesday, November 10, 2009

Onion Rings

Ingredients:
3 cups buttermilk
1 cup flour, plus extra for dredging
1 large white onion
vegetable oil, for frying
salt and pepper



In a medium-shallow bowl, whisk together the buttermilk and flour. Slice onion crosswise into slices about 1/2 inch thick. Carefully separate slices into rings. Put the 14 largest onion rings in the bowl and turn to coat evenly with buttermilk mixture. Cover the bowl and refrigerate for at least 2 hours and up to 12 hours. Pour oil into a heavy, deep pot and heat over medium-high heat until it registers 350. You'll probably need anywhere from 2-4 cups of oil. Spread 3/4 cup flour on a plate; season it with salt and pepper. Lift rings from buttermilk and let any excess drain back into the bowl. Dip rings one at a time in the flour and turn to coat evenly. Fry rings 2 or 3 at a time, turning once, for 2 to 3 minutes, or until lightly golden brown.


Lift from oil with tongs and drain on paper towels. Season with salt and serve immediately.


What I did differently from the recipe:
I halved the buttermilk and flour because I knew I wouldn't need that much. Also, as usual, I didn't soak the onions for 2 hours like stated. And trust me, it didn't matter!

What I'll do differently next time:
Same as above.

Verdict:
Thumbs UP!! Oh man, these were incredible! I told Stephen I am never buying onion rings again (exception to the rule - Varsity!!) because these were so easy and cheap to make! I ate the entire onion of onion rings by myself because Stephen doesn't like them. That's probably really unhealthy, huh??

Printable version:

Ingredients:
3 cups buttermilk
1 cup flour, plus extra for dredging
1 large white onion
vegetable oil, for frying
salt and pepper

In a medium-shallow bowl, whisk together the buttermilk and flour. Slice onion crosswise into slices about 1/2 inch thick. Carefully separate slices into rings. Put the 14 largest onion rings in the bowl and turn to coat evenly with buttermilk mixture. Cover the bowl and refrigerate for at least 2 hours and up to 12 hours.

Pour oil into a heavy, deep pot and heat over medium-high heat until it registers 350. You'll probably need anywhere from 2-4 cups of oil. Spread 3/4 cup flour on a plate; season it with salt and pepper. Lift rings from buttermilk and let any excess drain back into the bowl. Dip rings one at a time in the flour and turn to coat evenly. Fry rings 2 or 3 at a time, turning once, for 2 to 3 minutes, or until lightly golden brown. Lift from oil with tongs and drain on paper towels. Season with salt and serve immediately.

3 comments:

jennifer said...

InCREDible. These are the best onion rings I've ever had except for the Varsity's. Matt says they're the best he's ever had, period. Thanks for a delish, easy recipe!

Amanda said...

Awesome! Can you believe how easy they were!?

Ken Loyd said...

Add Ken and Judy to the list who think these onion rings are to die for. We tried them plain, with ketchup, and ranch dressing. They are delish however they are eaten! Thank you for adding this to our roatation of "vegetables." : )