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Ina Garten’s Onion Rings




Source of Recipe


Ina Garten on the Food Network


Recipe Introduction


These were the best onion rings I’ve ever made. They were also very easy. I am NOT a fan of batter-dipped onion rings. I find the onions end up soggy and steamed. These were perfect – crisp and not too oily. There were at least a dozen left when we all finished eating and declared ourselves full. We sat around and talked for another half hour. At that point there were 4 left. The only changes I made were to sub rice flour for the AP and I added some hot sauce to the buttermilk mixture. Make sure to start ahead of time as the onions sit in the buttermilk for a bit and again when they are coated.


Recipe Link: https://www.foodnetwork.com/recipes/ina-garten/cornmeal-fried-onion-rings-recipe2-1952199

List of Ingredients




2 large Spanish onions (or 3 yellow onions)
2 cups buttermilk
Hot sauce, if wanted
Kosher salt and freshly ground black pepper
1 1/2 cups all-purpose flour [I USED RICE FLOUR]
1/4 cup (medium) yellow cornmeal
1 quart vegetable oil


Recipe



Peel the onions and slice to 1/2 to 3/4-inch thickness. Separate into rings [use only the outer few layers – save the small inner rings for another use]. Mix the buttermilk, 1 1/2 t. salt, 1 t. pepper, and hot sauce (if using) in a gallon ziplock bag. Add the onion rings, seal and toss together. Refrigerate. They should sit in the buttermilk for at least 15 minutes, but you can also leave them in there for a few hours.

In a bowl mix together the flour, cornmeal, 1 t. salt and 1/2 t. pepper. After the onions have soaked in the buttermilk for as long as you like, drain them and toss in the flour/cornmeal mixture. Shake off the excess and place on a foil lined (for ease of clean up) baking sheet. Place in the refrigerator for a half hour.

When you are ready to cook, heat the oven to 200F and place a cooling rack on a baking sheet. In a Dutch oven heat the oil to 350F. Fry the onion rings a few at a time for a couple of minutes, turning halfway through. They should be golden brown and crisp. Place the cooked rings on the rack, salt and put them in the oven. Continue until all the onions have been fried. They’ll stay crisp in the oven for about a half an hour.

Serves 4-6.