Crispy Vidalia Onion Rings In Buttermilk Batter Recipes

CRISPY BUTTERMILK ONION RINGS

Steps:

• Slice onion into 1/4 inch slices and separate into rings. (Keep only the firm, large rings)
• In a large bowl, combine flour, baking powder, cornstarch, paprika, onion powder, sugar, salt, and black pepper.
• Coat rings in the flour mixture and set aside.
• Add egg into the leftover flour mixture.
• Add in enough buttermilk to create a thick batter.
• Dip coated rings into the batter and let excess batter drip off.
• Coat in crushed croutons until completely covered.
• Heat oil (about 375 F.) and fry until golden, flipping once.
• Let drain on cooling rack (with paper towel underneath)
• Salt lightly as soon as the rings come out of the oil, optional
• Serve immediately.

THE ABSOLUTE BEST FRIED VIDALIA ONION RINGS

Steps:

• Slice onions into rings. In 1 bowl, mix together flour, salt and baking powder. In another bowl, beat egg yolk, then stir in milk and vegetable oil. Combine wet and dry ingredients, stir until smooth. In a third bowl, beat egg white until soft peaks form, then fold into egg-flour mixture, stirring until smooth. Dip onion rings into batter and deep fry.

CRISPY FRIED ONION RINGS

Steps:

• To keep the onion rings warm while frying subsequent batches, heat the oven to 200 F.
• Line a baking sheet with paper towels for draining the onion rings and place another baking pan nearby for keeping them warm in the oven.
• Peel the onions and slice them into rounds about 1/4-inch thick. Separate the rounds into rings.
• Pour a few inches of milk or buttermilk in a large, wide bowl. Add the onion rings and let them soak for 15 to 20 minutes.
• Heat about 1 quart of vegetable oil in a deep, heavy pan or deep fryer to 365 F.
• Meanwhile, in another bowl, combine the cornmeal, 2/3 cup of the flour, salt, pepper, melted shortening, egg, and 1 2/3 cups milk. Mix until the batter is smooth.
• Put about 1 cup of flour in another bowl.
• Remove some of the onion rings from the milk. Dredge them first in the plain flour and then dip them in the batter to coat.
• Fry the onion rings in batches in the vegetable oil for 2 to 3 minutes, or until golden brown. Make sure the oil is at the correct temperature and don't crowd the onions.
• Transfer to the paper-towel-lined baking sheet to drain. Move the drained onion rings to the baking pan and place them in the preheated oven to keep warm for up to 30 minutes. You Might Also Like Battered and Deep Fried Onion Rings Balsamic Onion Jam

CRISPY VIDALIA ONION RINGS IN BUTTERMILK BATTER

Steps:

• In a 3-quart pot, preheat 4-inches oil to 375 degrees F.
• In a shallow bowl, combine flours, cayenne, paprika, salt, and white pepper. Pour the buttermilk into another shallow dish.
• Toss the onion rings in the flour mixture and shake off excess flour. Add to buttermilk mixture and make sure the rings are thoroughly coated. With a clean hand, add rings to flour mix again and shake off any excess flour.
• Begin to fry in preheated oil in small batches, 1/4 of total amount at a time. Cook onion rings for about 3 to 5 minutes, turning occasionally with metal tongs or slotted spoon, until crispy and browned. Drain on paper towels and keep in warm place (low oven, about 200 degrees F) until ready to serve. Sprinkle with extra salt, if needed.
• In a heavy-bottomed saucepan, sweat onions and garlic in olive oil until translucent. Add peppers and vegetable stock and stew until 1/2 of stock has evaporated. Add spices and chiles. Cover with vinegar and wine. Allow to cook, uncovered, until most of the liquid has evaporated. Let cool, then puree in a food processor, and season with pepper and salt, to taste.
• Yield: 3 cups Preparation Time: 30 minutes Cooking Time: 1 hour