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Onion Rings with a Buttermilk Crust

Source of Recipe


From "The Ultimate Cook Book" by Bruce Weinstein



List of Ingredients



• 4 to 7 cups peanut oil
  
• 1 cup all-purpose flour
  
• 1 cup regular or low-fat buttermilk
  
• ¼ cup canola oil
  
• 2 large yellow onions, cut into ½-inch slices, then divided into rings
  
• Salt to taste
  






Instructions



1. Pour enough peanut oil into a large saucepan to come about halfway up the sides. Clip a deep-frying thermometer to the inside of the pan and set it over medium heat until the thermometer registers 350° F.
   
   
2. Meanwhile, whisk the flour, buttermilk, and canola oil in a large bowl until smooth.
   
   
3. Dip a few onion rings in the batter, shake off the excess, then slip them into the hot oil. Adjust the heat so the oil stays a constant 350° F. Fry until golden, turning once or twice with a metal meat fork or a metal spoon, 3 to 4 minutes. Transfer to a wire rack with a slotted spoon, sprinkle with a little salt, and continue frying more rings.
   
   Makes 8 servings
   
   
   ◦ Garnishes: Ketchup, malt vinegar, mayonnaise, or sesame dipping sauce.
   
   
   ◦ Variations:
   Omit the onions and cut bell peppers into ½-inch thick rings, removing the seeds and white inner membranes. Dip these rings in the batter and fry until crispy, about 3 minutes, turning once or twice.
   
   This tangy batter is also excellent on shrimp. Lightly dip peeled, deveined medium shrimp into the batter, and fry until crispy, about 4 minutes, turning once or twice. It's also good on chicken wings or drumsticks - coat with flour, dip in the batter, and fry until crispy, about 10 minutes, turning once or twice.