Shoestring Onions
Crispy and flavorful, these buttermilk onion rings are a delightful treat that will please your taste buds. Each bite features a golden-brown, crunchy exterior that gives way to tender, sweet onion inside. Serve these delicious rings as a delightful side dish or as a satisfying snack that will quickly disappear from the plate.
— Constant Cookbook
Ingredients
- 2 yellow onions, about 1 1/2 lb. total, quartered and cut into 1/4-inch-thick strips
- 3 cups buttermilk
- 2 Tbs. kosher salt, plus more, to taste
- Vegetable oil for frying
- 2 cups all-purpose flour
- 2 cups medium-grind cornmeal
Instructions
- Put the onions in a large bowl. Add the buttermilk and 1 Tbs. of the salt and stir to coat evenly. Refrigerate for 30 to 45 minutes.
- Preheat an oven to 200°F. Line a baking sheet with paper towels. Set a wire rack on another baking sheet.
- In a large pot over medium-high heat, pour in enough oil to fill one-third of the pot and heat to 350°F on a deep-frying thermometer.
- In a bowl, whisk together the flour, cornmeal and 1 Tbs. of the salt. Remove one-fourth of the onions from the buttermilk mixture, allowing the excess liquid to drip off. Place the onions in the cornmeal mixture and toss to coat evenly. Transfer to a large plate. Gently drop the coated onions into the hot oil and fry until golden brown and crisp, 3 to 4 minutes. Transfer to the paper towel-lined baking sheet to drain, then season with salt. Transfer to the wire rack-lined baking sheet and keep warm in the oven. Repeat with the remaining onions in 3 more batches. Serves 6.
- Williams-Sonoma Kitchen.
Yield
Serves 6.
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