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    Southern-Fried Onion Rings

    Source of Recipe

    From "Fred Thompson's Southern Sides" by Fred Thompson

    Recipe Introduction

    "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 -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 350F 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




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