Onion Rings, Buttermilk
By MarieR
Crisp and delicious. Eat alone or with burgers. (Need to refrigerate 2 hours before frying.)
- 2
Ingredients
- MAKES: 14 onion rings. PREP: 10 minutes. REFRIGERATE: 2 hours.
- COOK: 6 minutes per batch.
- 3 cups buttermilk
- 1 cup all-purpose flour, plus about 3/4 cup for dredging
- 1 large white onion
- 4 cups vegetable oil, for frying
- Salt, freshly ground pepper
Preparation
Step 1
1. In a medium-shallow bowl, whisk together the buttermilk and flour.
2. Slice onion crosswise into slices about Vz inch thick. Carefully separate slices into rings.
3. Put the 14 largest onion rings in the bowl (save remaining for another use) and turn to coat evenly with buttermilk mixture. Cover the bowl and refrigerate for at least 2 hours and up to 12 hours.
4. Pour oil into a heavy, deep pot and heat over medium-high heat until it registers 350°.
5. 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.