Prep 15 mins
Cook 15 mins
From Williams Sonoma Bride & Groom Cookbook (Free Press). I made these for a dinner party and they were a huge hit! Tools Needed: cast-iron frying pan, baking sheet, chef's knife, oil & candy thermometer, & tongs. I hope you enjoy.
- 473.18 ml well-shaken buttermilk
- 14.79 ml finely chopped fresh parsley
- 2.46 ml chopped fresh thyme
- 354.88 ml flour
- 9.85 ml kosher salt
- 2 sweet onions, sliced 1/4 inch thick and separated into rings
- 709.77 ml safflower oil (or grape seed oil)
- Pour the buttermilk into a small bowl and add the parsley and thyme. Combine the flour and salt on a plate. Dip the onions into the buttermilk mixture, then dredge in the flour and place on a baking sheet.
- Pour the oil into a cast-iron frying pan and heat over medium heat to 300 - 330 degree F (150 - 165 degree C) on an oil/candy thermometer. Add the onion rings to the hot oil in small batches, being careful not to crowd the pan. Fry for about 3 minutes, turning once, or as needed so that they cook evenly. Adjust the heat as needed to maintain the temperature. Using tongs, transfer the onion rings to paper towels to drain and keep warm on a warm corner of the stove while you fry the next batch. Serve immediately.