Deep-Fried Onion Rings

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Oil; for deep-frying
3 c Buttermilk
Black Pepper; freshly ground
6 lg Sweet onions; (such as Vidalia; Walla, Maui; and/or Texas Sweet)
Salt; to taste
4 c Flour
1 1/2 ts Baking soda

Original recipe makes 6



In a large bowl combine buttermilk and baking soda; season well with salt and pepper. Peel onions and slice thinly, no thicker than 1/4-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. Working in batches, place about 1/6 of flour in a large bowl. With your hands, remove about 1/6 of onions from buttermilk. Dont 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 oven while you finish the rest. This recipe yields 6 servings. Recipe Source: TASTE with David Rosengarten From the TV FOOD NETWORK - (Show # TS-4770 broadcast 01-23-1998) Downloaded from their Web-Site - Formatted for MasterCook by Joe Comiskey, aka MR MAD - ~or- 03-30-1998 Recipe by: David Rosengarten

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Calories Per Serving: 519 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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