"Buttermilk Fried Onion Rings, By Andrew Zimmern

By RoketJSquerl

The challenge with onion rings is making the coating stick to the onions so you get both onion and crisp outer shell in every bite. The solution is a good soak in viscous buttermilk, which helps the flour coating adhere.

Ingredients

• 2 large Vidalia or sweet onions
• 3 to 4 cups buttermilk
• 2 quarts peanut oil
• 2 cups all-purpose flour
• 1 tablespoon paprika
• Salt and pepper
• 1 egg
• 1 cup buttermilk
• 2 tablespoons hot sauce, such as Crystal
• Buttermilk Fried Onion Rings

Details

Adapted from andrewzimmern.com

Preparation

Step 1

Instructions
SERVINGS: 4

Cut the onions into roughly 1/2-inch thick slices. Separate the slices into rings, reserving the smallest inner rings for another use.

Put the onions in a large bowl and add enough buttermilk to cover. Cover the bowl and refrigerate for at least 1 hour and up to 12 hours.

In a large heavy pot or wok, heat oil to 375 degrees F.

Whisk together the flour and paprika. Season well with salt and pepper. In a separate bowl, whisk together the egg, buttermilk and hot sauce.

Working in batches, dip the onion rings into the seasoned flour, shaking off any excess. Dip into the egg wash, again allowing the excess to drip off. Dip the rings back into the flour and place in the hot oil. Fry for 3 to 4 minutes, until golden brown. Let rest on a paper towel and season with sea salt. Repeat until the onions are done.