Onion Rings with a Buttermilk Crust
Instructions:
- Although many people like Vidalias and other sweet onions here, we prefer the stronger-tasting, thick-cut, standard yellow onions. They’re a better match to this tangy batter. Makes 8 servings
- 4 to 7 cups peanut oil
- 1 cup all-purpose f lour
- 1 cup regular or low-fat buttermilk
- 1â„4 cup canola oil
- 2 large yellow onions, cut into 1â„2-inch slices, then divided into rings
- Salt to taste
- 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.
- Meanwhile, whisk the flour, buttermilk, and canola oil in a large bowl until smooth.
- 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.
- Garnishes: ketchup, malt vinegar, Mayonnaise or Sesame Dipping Sauce