Deep-fried onion rings

4 servings

Ingredients

Quantity Ingredient
3 cups Buttermilk
1½ teaspoon Baking soda
Salt and pepper
6 Medium-large sweet onions,
About 1/2 each (such as
Vidalia, Walla Walla,
Maui, Texas Sweet)
Oil, for deep-frying
4 cups Flour

Directions

In a large bowl combine buttermilk and baking soda; season well with salt and pepper. Peel onions and slice thinly, no thicker than ¼-inch; a mandoline works well. Add to buttermilk mixture and stir well to submerge all onions. Set aside, unrefrigerated, for 2 hours.

In a deep-fryer or heavy, deep pot, heat at least 1 quart oil to 375 degrees F. Working in batches, place about ⅙ of flour in a large bowl. With your hands, remove about ⅙ of onions from buttermilk.

Don't let the liquid run off. Add to flour and mix vigorously with your hands until onions are well-coated. Separate them by hand and lay them in a deep-fry basket. Lower into hot oil, maintaining temperature. Stir every 2 minutes. When onions are golden brown and crisp, about 6 minutes, drain on paper towels and sprinkle with salt.

Keep warm in a 200 degree F oven while you finish the rest.

Yield: 6 servings

TASTE SHOW #TS4770

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