Essentials: Southern-Fried Onion Rings
Source of Recipe
From "Fred Thompson's Southern Sides" by Fred Thompson
"This recipe for traditional onion rings takes a Southern twist with the inclusion of cornmeal. I find this recipe works better with a water-ground fine or extra-fine cornmeal. That way, you get the flavor of corn without an overly thick coating on the onion rings."
List of Ingredients
• 1 cup buttermilk
• 1 cup water
• Hot pepper sauce
• 2 large sweet onions, cut into ½-inch rings and separated
• 2 cups all-purpose flour
• 2 cups cornmeal
• Canola oil for frying
Pour the buttermilk, the water, and 3 dashes of hot sauce into a large mixing bowl. Add the onions and toss to coat. Set aside at room temperature for at least one hour; two is better.
In another bowl, combine the flour and cornmeal.
Fill a 3- to 4-quart saucepan half full with oil and bring to 350°F over medium heat.
Drain the onions but reserve the buttermilk mixture. Dip a handful of onions quickly into the buttermilk mixture and toss them in the flour mixture.
Fry for about 6 minutes or until the coating is golden brown. Place a wire rack over a baking sheet. Remove the onions from the oil and drain them on the wire rack. Serve immediately.
Serves 4 to 6