Buttermilk Onion Rings
- 2 large Vidalia or other sweet onions
- 1 quart peanut oil
- 2 cups buttermilk
- Kosher salt and freshly ground black pepper
- 4 cups all-purpose flour
- 1/2 teaspoon cayenne pepper
- Peel the onions and slice them crosswise into 1-inch-thick slices.
- Separate each slice into individual rings and then remove the papery thin membrane covering the inside of each ring.
- Heat the oil in a heavy-bottomed medium stockpot over medium heat, or in a tabletop deep fryer, to 375 degrees F. Line a baking sheet with paper towels and set aside.
- While the oil is heating, put the buttermilk in a large baking dish and season liberally with salt and black pepper.
- Divide the flour between 2 large baking dishes and season each dish liberally with salt and pepper and 1/4 teaspoon of the cayenne.
- Working in batches, dredge some of the onion rings in one of the dishes of flour and tap off the excess.
- Dip the rings in the buttermilk, allow the excess to drain off, and then dredge the rings in the second dish of flour, making sure to coat the rings evenly.
- Tap off the excess and transfer the batch of coated rings to the hot oil.
- Fry the rings, turning once or twice, until golden brown and tender, about 4 minutes.
- Remove with a mesh skimmer and drain on the baking sheet lined with paper towels.
- Season immediately with salt.
- Repeat until all of the onion rings have been cooked.
- Serve hot.
- If youre not into big onion rings, make crispy, crunchy, thin onion rings, which are great on their own or mounded on top of the Cheyenne Burger (page 39).
- Peel 2 large Vidalia onions and cut crosswise into 1/4-inch-thick slices.
- Separate each slice into individual rings and then remove as many of the papery thin membranes covering the inside of each ring as you can.
- Proceed as for Buttermilk Onion Rings, above.
vidalia, peanut oil, buttermilk, kosher salt, allpurpose, cayenne pepper
Taken from www.epicurious.com/recipes/food/views/buttermilk-onion-rings-376016 (may not work)