Friday, July 2, 2010

Cornmeal-Crusted Onion Rings

This recipe is from Barefoot Contessa. My friend Jen made them for supper club last Saturday, which inspired me to make them. Usually I make Beer-Battered Onion Rings, which have a thick crust. These are much lighter tasting and are a great accompaniment to heavier foods, such as burgers. Madeline is an expert onion ring maker! I'll definitely make these again. Enjoy!

Cornmeal-Crusted Onion Rings
3 or 4 Vidalia onions
3 cups buttermilk
Salt and pepper
2 cups all-purpose flour
1/2 cup cornmeal
Peanut oil

1. Slice onions, and separate into rings. Combine buttermilk, 2 tsp. salt, and 1 1/2 tsp. pepper in a large bowl. Place onion rings in buttermilk mixture to soak for 30 minutes. In another bowl, combine flour, cornmeal, 1 tsp. salt, and 1/2 tsp. pepper.
2. Use a fork to remove onion rings from buttermilk mixture and coat with flour mixture.
3. Heat peanut oil in a large Dutch oven. Fry onion rings, in batches, until golden brown. Sprinkle with additional salt and pepper before serving.

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