Cornmeal-Fried Onion Rings

Finals are over and I’m freeeeeeee, free at last! At least for four weeks. I am rewarding myself for all of my hard work and good study habits the only way that I know how – with fried food. Nothing says “you can finally sleep in again” like onion rings. Right? That’s the first thing that you thought of too, yes? It’s like a crispy, golden brown pat on the back.

These onion rings are the crunchiest, best onion rings I have ever tasted or made. They are the only onion rings I have ever made, because after I made them once, I knew that there was nothing better out there. The outside of the onion rings are light and crunchy. The center of these onion rings are so tender, mainly due to the fact that they are soaked in buttermilk before they are fried off. It’s the same idea as soaking chicken in buttermilk before frying it. These onions are dredged in a light cornmeal mixture and fried on up.

Cornmeal-Fried Onion Rings

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Yield	4 to 6
Prep time	40 minutes
Cook time	20 minutes
Total time	1 hour
Meal type	Vegetables & Sides

Ingredients

• 3 cups buttermilk
• 2 teaspoons kosher salt
• 1 1/2 teaspoon freshly ground black pepper
• 3 large yellow onions, sliced 1/2-inch thick
• 1 1/2 cup all-purpose flour
• 1/4 cup yellow cornmeal
• Vegetable oil, for frying

Note

This recipe is adapted from Barefoot Contessa at Home by Ina Garten.

Directions

1.

Whisk together the buttermilk, 1 teaspoon of salt, and 1 teaspoon of pepper in a large bowl. Add the onion rings and toss well to coat. Let marinate at room temperature for 30 minutes, tossing occasionally. Whisk together the flour, cornmeal, remaining teaspoon of salt, and remaining 1/2 teaspoon of pepper in another small bowl. Set aside.

2.

Pour enough oil into a deep-sided skillet to come about one inch up the sides of the pan. Place over medium-high heat until a deep-fry thermometer registers 350°F. Working in batches, lift some of the onions out of the buttermilk and dredge them in the cornmeal mixture. Add to the hot oil and fry for about 1 minute per side, until golden brown. Drain on paper towels, sprinkle with salt, and serve immediately.

Tagged as: batter, buttermilk, cornmeal, fried, onion rings, side dish, vidalia onions