Buttermilk Onion Rings
When deep-frying, do not fry more than one layer of rings at a time (although a little overlap is fine). Oil temperature will drop after each batch; make sure it returns to between 325 and 350 degrees before adding more rings.
Everyday Food, November 2005
- Prep Time 45 minutes
- Total Time 45 minutes
- Yield Serves 6
- 2 medium white onions (about 10 ounces each), sliced into thin rings (about 1/4 inch)
- 3/4 cup low-fat buttermilk
- 1 1/2 cups all-purpose flour (spooned and leveled)
- 1/4 teaspoon cayenne pepper
- Coarse salt and ground pepper
- 4 cups vegetable oil
- In a large shallow bowl, toss onions with buttermilk. In another large bowl, whisk together flour, cayenne, 1/2 teaspoon salt, and 1/4 teaspoon ground pepper. Sprinkle 1/2 cup flour mixture evenly on a rimmed baking sheet; set aside.
- In a 5-quart heavy-bottom saucepan, heat oil until a deep-fry thermometer registers between 325 and 350 degrees. Lift rings out of the buttermilk (letting excess drip off); toss with remaining flour mixture to coat. Place on floured sheet.
- Working in small batches, carefully place coated rings (shaking off excess flour) into hot oil. Cook until golden, gently turning with tongs, 2 to 3 minutes. Transfer rings to a paper-towel-lined baking sheet. Repeat with remaining rings.
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