I have not tried deep frying before because it seems to me it makes a great mess and maybe complicated too. To counter this, to fry I have used a deeper pot (a Le Creuset in this case) to prevent splattering, and had everything in place before starting the process. In the end, it was a simple recipe and the end result is addictively delicious!
Useful tools: deep and heavy pot, candy thermometer, metal tongs
Cornmeal-fried Onion Rings
3 yellow onions (or 2 Spanish onions) - peels and sliced to 1/2-3/4 inches
3 cups buttermilk or 3 cups milk and 3 tablespoons white vinegar (let sit 5 minutes)
kosher salt and freshly ground pepper
1 1/2 cups all-purpose flour
1/4 cup medium cornmeal
1 quart (4 cups) vegetable oil
Heat oven to 200F and have sheet prepared with paper towel, when ready to fry the onions.
Combine buttermilk, 2 teaspoon salt and 1 teaspoon pepper in a medium bowl. Add onions and soak for at least 15 minutes (up to a few hours). In a separate bowl, combine flour, cornmeal, 1 teaspoon salt, and 1/2 teaspoon pepper.
|Soaking and dredging stations|
Heat oil to 350F in large pot (use a candy thermometer or equivalent to measure). Working in batches, lift out some onions and dredge in the flour mixture. I found using a fork made this easy. The rings should be lightly coated - just this amount makes a crispy flavourful coating.
|Ready to go in the fryer|
|Readjust the heat if the oil gets to hot or cools off|
Keep them warm in the oven until all the onions are fried. They keep for about 30 minutes. Serve them hot!
These were excellent with a hot grilled steak: