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Crispy Fried Sweet Onion Rings

Source of Recipe

From "South's Best Butts" by Matt Moore


Recipe Introduction

"Either enjoyed on their own, or piled high on a pulled pork sandwich, fried onion rings are always a welcomed addition to any meal. Store any leftover dredging mixture (from step 3) in an airtight container in the fridge up to two weeks—meaning you can fry up another batch when the craving returns! It's a good idea to ensure your oil is always at the proper temperature, especially between batches, to ensure the onions come out perfectly crispy."

List of Ingredients

◦ 2 large sweet onions, cut into ⅜-inch-thick slices
â—¦ 3 cups (24 ounces) whole buttermilk
â—¦ Vegetable oil
â—¦ 2 cups all-purpose flour
â—¦ 1 cup plain yellow cornmeal
â—¦ 2 teaspoons salt
â—¦ ½ teaspoon cayenne pepper



Recipe

Separate the onion slices into rings, and place in a 9-inch square baking dish. Pour the buttermilk over onion rings. Cover and chill 2 to 24 hours.

Pour the oil to a depth of 2 inches into a Dutch oven; heat to 360° F.

Stir together the flour and next three ingredients in a shallow dish. Dredge the onion rings in flour mixture, and place on a baking sheet. Discard the buttermilk.

Fry the onion rings, in batches, 2 minutes or until golden, turning once. Drain on paper towels. Serve the onion rings immediately, or keep warm in a 200° F oven until ready to serve.

Serves 6