cornmeal-fried onion rings
SERVES 4 TO 6
I love old-fashioned onion rings but I always thought they were
impossible to make.
I came up with this easy recipe and discovered that if you use a
large pot
rather than a frying pan, you won't end up with grease all over the
kitchen.
Serve these on top of the rib-eye steak and your friends will go
crazy.
2 large Spanish onions (or 3 yellow onions)
2 cups buttermilk
kosher salt and freshly ground black peeps
1 1/2 cups all-purpose flour
1/4 cup (medium) yellow cornmeal
1 quart vegetable oil
Peel the onions, slice them l/2- to 3/4-inch thick, and separate
them into rings.
Combine the buttermilk, 1 1/2 teaspoons salt, and 1 teaspoon pepper in a medium bowl.
Add the onion rings, toss well, and allow to marinate for at least
15 minutes.
(The onioc rings can sit in the buttermilk for a few hours.)
In a separate bowl, combine the flour, cornmeal, 1 teaspoon salt,
and 1/2 teaspoon pepper.
Set aside.
When you're ready to fry the onion rings, preheat the oven 200
degrees.
Line a baking sheet with paper towels.
Heat the oil to 350 degrees in a large pot or Dutch oven
A candy thermometer attached to the side of the pot will help you
maintain the proper temperature.
Working in batches, lift some onions out of the buttermilk and
dredge them in the flour mixture.
Drop into the hot oil and fry for 2 minutes, until golden brown,
turning them once with tongs.
Don't crowd them!
Place the finished onion rings on the baking sheet,
sprinkle liberally with salt,
and keep them warm in the oven while you fry the next batches.
Continue frying the onion rings and placing then in the warm oven
until all the onions are fried.
They will remain crisp in the oven for up to 30 minutes.
Serve hot.
BAREFOOT CONTESSA AT HOME 110
