Recipe by iris5555
Modified slightly from the April 2006 Bon Appetit. I found that the original quantities of milk and dry ingredients were about twice as much as needed so I halved those amounts.
Top Review by Chef shapeweaver �
First of all, I'm pleased to be the first to rate a very good recipe.After I had put the onion rings in the buttermilk,I realized there was alot of milk and coating mix so I repeated steps 3 and 4 to give the rings an "extra crunch".I don't have a deep fryer so I used an electric skillet set at 375Âº and that burned the first batch,cut it down to 325Âº and it seemed to work just fine.These rings went so well with Recipe#97203.These will be made again,Thank for posting."Keep Smiling:)"
- 1 (1 lb) vidalia onion, peeled, cut into 1/3-inch slices and separated into rings
- 1 1⁄2 cups buttermilk
- 1 cup flour
- 1⁄2 cup cornmeal
- 1 1⁄2 tablespoons chili powder
- 1 tablespoon cumin
- 1 1⁄2 teaspoons salt
- 1⁄2 teaspoon cayenne pepper (I used about 1/4 tsp)
Directions See How It's Made
- Heat oil to 375 degrees in deep fat fryer.
- Combine onion rings and buttermilk in a large bowl.
- Mix dry ingredients in another large bowl.
- Remove 1/3 of onion rings from buttermilk.
- Add to flour mixture and toss to coat.
- Place coated onion rings in hot oil and fry for about 3 minutes or until golden brown.
- Transfer onion rings to paper towels to drain.
- Repeat with remaining 2 batches.