Categories: Sides
Ingredients
- 2 large Spanish onions
- 2 cups buttermilk
- Kosher salt and black pepper
- 1 1/2 cups all-purpose flour
- 1/4 cup yellow cornmeal
- 1 quart vegetable oil
Directions
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Peel the onions, slice them 1/2 to 3/4" thick and separate them into rings. Combine the buttermilk, 1 1/2 tsp salt and 1 tsp pepper in a medium bowl. Add the onion rings, toss well and allow to marinate for at least 15 minutes. In a separate bowl, combine the flour, cornmeal, 1 tsp salt and 1/2 tsp pepper. Set aside.
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en you’re ready to fry the onion rings, preheat the oven to 200. Line a baking sheet with paper towels.
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Heat the oil to 350 in a large Dutch oven. Working in batches, lift some onions out of the buttermilk and dredge them in the flour mixture. Drop into the hot oil and fry for 2 minutes, until golden brown, turning them once with tongs. Don’t crowd them. Place the finished onion rings on the baking sheet, sprinkle liberally with salt and keep them warm in the oven while you fry the next batches. Continue frying the onion rings and placing them in the warm oven until all the onions are fried. They will remain crisp in the oven for up to 30 minutes. Serve hot.