Crispy Vidalia Onion Rings In Buttermilk Batter
Serves: 2
Roxane Raynor
1 January 1970
Based on User reviews:
56
Spice
53
Sweetness
51
Sourness
40
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
1.5 quarts
Vegetable Oil1 cup
All-Purpose Flour1 tsp
Cayenne Pepper1 tsp
Paprika2 tsps
Kosher Salt1 tsp
Ground White Pepper2 cups
Buttermilk1 large
Onion (cut into small dice)3 tbsps
Olive Oil2 cups
Vegetable Stock1 tsp
Mustard Powder (dry)1 tsp
Ground Allspice1 tsp
Mace (ground)1 tbsp
Red Chile (minced hot)3 cup
Red Wine Vinegar1 cup
Red Wine (dry)1
SaltDirections:
1
In a 3-quart pot, preheat 4-inches oil to 375 degrees F
2
In a shallow bowl, combine flours, cayenne, paprika, salt, and white pepper
3
Pour the buttermilk into another shallow dish
4
Toss the onion rings in the flour mixture and shake off excess flour
5
Add to buttermilk mixture and make sure the rings are thoroughly coated
6
With a clean hand, add rings to flour mix again and shake off any excess flour
7
Begin to fry in preheated oil in small batches, 1/4 of total amount at a time
8
Cook onion rings for about 3 to 5 minutes, turning occasionally with metal tongs or slotted spoon, until crispy and browned
9
Drain on paper towels and keep in warm place (low oven, about 200 degrees F) until ready to serve
10
Sprinkle with extra salt, if needed
11
In a heavy-bottomed saucepan, sweat onions and garlic in olive oil until translucent
12
Add peppers and vegetable stock and stew until 1/2 of stock has evaporated
13
Add spices and chiles
14
Cover with vinegar and wine
15
Allow to cook, uncovered, until most of the liquid has evaporated
16
Let cool, then puree in a food processor, and season with pepper and salt, to taste
17
Yield: 3 cups Preparation Time: 30 minutes Cooking Time: 1 hour