Wednesday, November 21, 2007

Crunchy Chili Onion Rings

I love onion rings. It's probably "the worst for you kind of food" you can ever eat, but that's probably why they taste so good:)

The trick to onion rings is to have the oil really hot. If you don't have a thermometer (like I don't), you can test it by dropping an onion in, it should rise to top right away, if it doesn't the oil is not ready. You should also wait for a few seconds before you throw the second batch in to maintain the heat.

It's also a good idea to preheat the oven to about 250 degrees so that you can keep your onions warm. You can't cook large batches of onions, so you will have to cook in batches.

Use sweet onions, the result will always be better.

I've gotten this recipe from Bon Appetit. When I saw that it was different than regular onion rings, I had to try it. I'm so glad I did:)) It is spicier than regular onion rings, if you want you can adjust the seasonings, but I think it is great just as it is. Enjoy...


6 cups vegetable oil for deep frying
1 lbs Vidalia onion, peeled cut into 1/3" slices, then separated into rings,
3 cups buttermilk,
2 cups all purpose flour,
1 cup yellow cornmeal
3 Tbs chili powder
2 Tbs ground cumin
1 tsp salt
1 tsp cayenne pepper

Heat oil in large deep skillet med high 375. Combine onion & buttermilk in large bowl. Mix flour and add remaining dry ingredients in another large bowl. Remove 1/3 onions and add to flour mixture to coat. Add coated rings to oil; fry until golden about 3 minutes. Use tongs to transfer to paper towels.

Makes about 4 servings.

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