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Cornmeal Onion Rings

Source of Recipe


Tom Douglas






List of Ingredients



• 2 large onions, peeled and sliced 1/4-inch thick and separated into rings
  
• 4 cups flour
  
• 2 cups buttermilk
  
• 1-1/2 cups cornmeal
  
• 1 Tbsp paprika
  
• 1 Tbsp salt
  
• 2 tsp cayenne pepper
  
• 1 tsp dried thyme
  
• 1/4 tsp freshly ground black pepper
  
• Peanut oil for frying
  






Instructions



1. Set out three bowls for breading onion rings. In the first bowl, place 2 cups flour. In the second bowl, place the buttermilk. In the third bowl, combine the remaining 2 cups flour with the cornmeal, paprika, salt, cayenne, thyme and black pepper.
   
   
2. Dip the onion rings first in the flour, then in the buttermilk, and then in the seasoned cornmeal mix. Set the breaded onion rings on parchment paper-lined baking sheets. Place breaded onion rings in the refrigerator for 1 hour to set.
   
   
3. Heat a straight-sided pan with at least 2 inches of oil, no more than halfway up the sides, to 350 degrees (F), checking with a deep-fry thermometer. Fry the onion rings until golden, then drain on paper towels.
   
   A great match with grilled steak.